Lentil Bolognese with Pan Seared Cauliflower
cozy vegan pasta recipe
A little newsletter update…
I decided to share a little more about my personal life on these weekly newsletters!
I am surprisingly a pretty private person so it’s hard for me to share. But as a thank you to being a paid subscriber, you’ll get a little weekly update from me!
Think of it as a bestie chat!
You’ll have the ability to leave comments, so we can chat about if you’re going through anything similar & if you have any thoughts! I want to make this a safe space for us to share our feelings!
My weekly update will be below!
Vegan Bolognese with Pan Seared Cauliflower…
Who loves bolognese pasta? I know I do.
Not sure if you are participating in meatless January but it’s actually a thing!
Whether you are meatless or not, this recipe will not disappoint. My meat eating husband loves it so much. The heartiness form the lentils makes you feel full & satiated.
So I found a way to lighten up our traditional bolognese, still packed with protein but fiber as well!
Here’s everything you will learn in this weeks recipe!
How to make a healthy & delicious vegan bolognese, by using walnuts and lentils.
My secret tip to cook pasta to perfection, no more soggy pasta!
How to make simple 3 ingredient pan seared cauliflower in less than 10 minutes.
You’ll be left with tons of food prepped and ready to go for the week!
What’s the best part?
This dish will make a large serving to serve about 6 portions.
Maybe you can prep this on Sunday night & have dinner for the rest of the week!
No worries if you can’t get through it all… the bolognese can be frozen!
If you are freezing, just store it in an airtight container or bag in the freezer. When you’re ready to eat, thaw in the fridge. Just add additional water to thin out and heat on the stove. It will last in the freezer for 2 months!
Let’s get to the lentil bolognese recipe!
This recipe is for my paid subscribers!
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list of cookware needed for this recipe (so it’s easy to make)
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