Lentil & Cauliflower Bolognaise

Vegan, gluten free and low carbs, full of flavour, filling and delicious. What more could you want?!


2 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, crushed

1 small head cauliflower, coarsely grated or finely chopped in a food processor

150ml red wine

2 courgettes, finely grated

2 carrots, finely grated

2 celery stalks, finely chopped

400g can no added salt brown lentils, rinsed and drained

400g tin chopped tomatoes

4 tbsp tomato purée

2 tsp dried oregano

1 fresh or dried bay leaf


Grated mature cheddar & fresh basil to serve.


Serves 4

Keeps in the fridge for up to 3 days

  • Start by heating the olive oil in a large, deep, lidded saucepan and add the chopped onion and garlic. Saute for 3-4 mins until turning translucent.
  • Next add all the other ingredients and bubble away gently on a low heat, with the lid on for 20 mins, then take the lid off for the final 20 mins cooking.
  • Serve with grated cheese and fresh basil


You can serve with a small helping of spaghetti, but leave that out for the low carb version!