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Italian FOOD

Pasta, pizza, risotto, calzone, pesto, panini…no matter what you fancy there’s an Italian word and recipe for it

Lentil bolognese with roast vegetable mash

By Niki Webster from Rebel Recipes (www.rebelrecipes.com)

Serves 4 | Prep 30 mins | Cook 1 hr 30 mins | Calories 595 (per serving)

FOR THE MASH

½ a large cauliflower, chopped into florets

2 medium parsnips, peeled, chopped into small chunks

3 carrots, peeled, chopped into small chunks

1 tbsp olive oil

a pinch of sea salt

black pepper

2 tbsp coconut yoghurt or plant-based yoghurt

2 tbsp nutritional yeast

1 tbsp extra-virgin olive oil

1 tsp sea salt

1 tbsp wholegrain mustard grated zest of ½ a lemon

black pepper

3 tbsp almond milk

FOR THE BOLOGNESE

1 large onion, chopped

2 tbsp extra-virgin olive oil

4 garlic cloves, sliced

½ tsp oregano

½ tsp caraway

½ tsp fennel seeds

2 tsp smoked paprika

4 organic tomatoes, coarsely chopped

250g (1½ cups) mushrooms, chopped

½ a courgette (zucchini), finely diced

150g (¾ cup) dark green/ puy lentils, rinsed

150g (¾ cup) red lentils, rinsed

1.5 litres (6 cups) water

1 tbsp bouillon stock

2 tbsp tomato purée

1 tsp sea salt

1-2 tbsp balsamic glaze

1 tbsp vegan Worcestershire sauce

1 tsp tamari

finely grated zest of ½ an unwaxed lemon

a twist of black pepper

½ tsp mineral salt (optional)

FOR THE TOPPING

cashew Parmesan

fresh basil

1 For the vegetable mash, preheat the oven to 180°C/Gas Mark 4. Add the veg to one large or two baking trays. Toss with olive oil and season well. Bake for 35-40 minutes until cooked.

2 Allow to cool a little, then add to a large bowl. Mash the veg roughly with a fork or masher, then add, along with the other mash ingredients, to a food processor. Blitz to a chunky mash. Set aside.

3 For the bolognese, add the oil to a large pan and heat to a low to medium heat. Add the onion and cook for about 8-10 minutes until soft and browning. Add in the garlic and stir for another few minutes, then add in the tomatoes, lentils, mushrooms, courgette, water, tomato purée and bouillon.

4 Bring to the boil, then turn the heat to low and simmer for 30 minutes. Add a little more water if needed.

5 Stir in all the remaining ingredients. Season. Serve with the mash and top with Parmesan and basil.

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About Vegan Food & Living Magazine

In this issue of Vegan Food & Living you will find delicious Italian recipes that will allow you be get creative with vegan pizzas, pasta and risotto. Discover how to make your home more eco-friendly with our guide on how to live more sustainably and Sascha Camilla explores how eco-friendly faux fur is and how it measures up to the real thing. Learn to cook the perfect Sunday lunch that is suitable for the whole family with our guide to cooking five gluten-free dishes. Cook the perfect oriental dinner with our Taste of Japan recipes from Tim Anderson or make your favourite Chinese takeaway dishes in your own kitchen with recipes from Kwoklyn Wan.