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Veggie Bolognese

Meat free and packed full of nutrients from 6 different veggies. I've made this low carb for non training, or train low days, with the addition of the puree.

Serves 4

Veggie Bolognese

2 Aubergine

1 Onion finely diced

1 Carrot finely diced

1 Stick Celery finely diced

3 Cloves crushed Garlic

2 Bay Leaf

2 Tbsp Balsamic Vinegar

2 Tbsp Tomato Ketchup

1 tin Chopped Tomatoes

1 Pouch Microwavable Lentils

1 Handful Walnuts

Handful Chopped Parsley

Grated Parmesan

Swede puree

1 Swede diced in to inch cubes

1 Knob of butter

4 Tbsp Quark or Skyr

Method:

Bake the aubergine in a hot oven (around 250C) until they’re collapsing. Remove and then let them cool before scooping out the flesh. Set aside.

In a medium hot pan, add olive oil and sweat the carrot, onion and celery. Once it’s softened, add the garlic and fry for a minute or two. Add the bay leaves, vinegar, ketchup and tomatoes. Half fill the tomato tin with water and pour that in too. Season well with salt.

Pop your swede in a pan of salted boiling water. Cook until tender (around 20 min). Drain and once cooled slightly, put in to a food processor with the butter and Quark, plus salt a pepper. Blend until it’s super smooth.

Your sauce should be done now. Add the lentils and aubergine to heat through along with the chopped walnuts.

Serve as pictured with a scattering of parsley and parmesan.

 
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