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Slow Veggie Bolognese

 

Slow Veggie Bolognese

vegetarian bolognese
Print Recipe
Prep Time
20 mins
Cook Time
4 hrs
Calories
215
 

The rich, high-fibre veggie bolognese uses lots of vegetables and lentils. It makes four really generous servings or six smaller portions. It freezes very well and can be used for a lasagne, pasta bake or base for veggie cottage pie– perfect if you like to go meat-free or simply fancy a change. This recipe uses a slow cooker.

Servings: 6
Calories: 215 kcal

Ingredients

  • 1 medium onion
  • 2 garlic cloves
  • 2 medium carrots
  • 1 medium courgette
  • 1 red pepper
  • 150g portobello or chestnut mushrooms
  • 150g dried puy lentils
  • 150g dried red split lentils
  • 400g can chopped tomatoes
  • 600ml vegetable stock (made with 1 vegetable stock cube)
  • 2tbsp tomato purée
  • 1tsp dried oregano or mixed dried herbs
  • 1 bay leaf
  • flaked sea salt
  • ground black pepper

Method

  1. Peel and finely chop the onion, peel and crush the garlic, peel and finely grate the carrots, finely grate the courgette, deseed and finely dice the pepper and roughly chop the mushrooms. Put all the vegetables in the slow cooker.

  2. Put the lentils in a sieve and rinse under cold water then drain. Add to the slow cooker along with the canned tomatoes, stock, tomato purée and herbs. Season with salt and plenty of pepper. (If you are leaving the Bolognese to cook longer than 8 hours, add an extra 100ml of cold water to the pot.) Mix really well to combine the ingredients thoroughly.

  3. Cover with the lid and cook on HIGH for 4–5 hours or LOW for 8-10 hours until the vegetables and lentils are soft. If you get a chance, stir the bolognese halfway through the cooking time, quickly replacing the lid. Adjust the seasoning to taste and add a little extra just-boiled water if necessary, before serving. Calories per serving: 215.

Recipe Notes

To freeze

Flat-freeze the cooked and cooled bolognese sauce in labelled zip-seal bags or in freezer-proof containers for up to 4 months. Reheat thoroughly from frozen in the microwave or a large saucepan over a medium heat, stirring frequently, until piping hot.

Tip

You can also use a 250g sachet pre-cooked puy lentils for this recipe but you’ll need to reduce the stock to 250ml.

 

Buy ‘SLOW COOKER’ Without the Calories, takes all the hassle out of eating the low cal way.

Category: Vegetarian

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If you, like me, love risotto, check out this hand If you, like me, love risotto, check out this handy oven baked one from my book ‘Easy One Pot Without The Calories’ (swipe for the full recipe) or click on the link in my bio to take you to my chicken and mushroom risotto @bbcfood . They may not be totally authentic - but they certainly hit the spot 😋
Feeling like a break from all that festive food? T Feeling like a break from all that festive food? This roasted veg salad may be just what you need. I’ve topped it with yoghurt that I’ve strained overnight in the fridge until it’s really thick - it’s lighter than cheese and is the perfect addition to a warm salad. I’ve sprinkled the salad with a few mixed seeds, added some leaves and a drizzle of balsamic vinegar and extra virgin olive oil. An easy way to kick off a healthy 2021! 🥗
Christmas is going to be a little different this y Christmas is going to be a little different this year, but it’s never too early to start planning your food shop.
To find out how to boss your festive menus, head over to BBC Food where you’ll find my top tips for getting organised this year. 
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#christmasshopping #christmascooking #christmas2020 #bbcfood
It’s a beautiful day for a layered salad. Here's It’s a beautiful day for a layered salad. Here's one I made in the test kitchen. Eat at home or on the go. To avoid soggy leaves, put the dressing in first and the leaves last, then only toss – or tip – when you are ready to serve 🌞

#greeksalad #salad #testkitchen #healthyeating #healthyfood  #weightloss #sunshine #feelgoodfood #recipetesting
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