Cuisine: vegan, gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • Cauliflower lentil bolognese
  • ¼ medium sized cauliflower (about 8 oz)
  • a generous ½ cup of lentils
  • 1 onion or 2 small ones
  • 3 garlic cloves
  • 1½ cups of water
  • 1 vegetable stock cube (or 1½ cups of vegetable stock)
  • 2,5 oz tomato puree (about ¼ cup)
  • 14 oz canned tomatoes
  • 1,5 tsp ground turmeric
  • 1 cup of coconut milk
  • 3 tbsp small capers
  • bunch of fresh parsley
  • 1 tbsp olive oil or water for cooking
  • Potato-parsnip mash
  • 35 oz / 1 kg potatoes
  • 5 oz / 150 g parsnip
  • 2 tbsp olive oil
  • salt & pepper to taste
  • + save the cooking water for the mash
  • To serve: sauerkraut, green salad, lingonberries (or cranberries) and parsley.
  1. Wash, peel and cut potatoes and parsnip into small pieces.
  2. Put the pieces in a saucepan and cover with water. Bring to a boil and let bubble in medium heat until potato and parsnip pieces are soft. Save some of the cooking water for later when you make the mash.
  3. Blend cauliflower in a food processor into tiny cauliflower "rice". You can also chop it with a knife until it's crumbly.
  4. Rinse lentils.
  5. Chop onions and garlic and cook them in olive oil in medium heat until soft, about 2 minutes.
  6. Add cauliflower "rice" and cook for about a minute stirring.
  7. Add rinsed lentils, water and vegetable stock cube (or veggie stock), tomato puree, canned tomatoes and turmeric and let simmer in medium heat for about 20 minutes until all ingredients are soft.
  8. Add capers and coconut milk and let simmer another 5 minutes. Add parsley on top.
  9. Mash soft potatoes and parsnip, add oil and cooking water and mash until it's very soft and creamy. Add salt and pepper to taste.
  10. Enjoy this comforting meal with greens, sauerkraut and berries.
Recipe by My Berry Forest at