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Lentil Bolognese Stuffed Vegetables

Recipe courtesy of Emily Bollinger. Photo courtesy of Sarah W.
  Prep Time: 20mins
  Cook Time: 70mins
  Serves: 4

Note- you can use any vegan cheese, however some will melt better than others. Covering the tray with alfoil (sprayed with oil) for the first 15-20 minutes will help the cheese melt.

Ingredients

  • 1 large brown onion
  • 2 stalks celery, finely diced
  • 2 carrots finely diced
  • 3 cloves garlic, crushed
  • 2 tins brown lentils, drained
  • 2 tbsp tomato paste
  • 1.5 tbsp italian herb mix
  • 1 tbsp vegeta
  • 1 tin diced tomatoes
  • 4 small zucchinis
  • 4 small red capsicum
  • 1tbsp olive oil
  • Grated vegan cheese* (optional)

Directions

Step 1

Preheat oven to 180°C

Step 2

Prepare zucchini and capsicums. Split zucchinis down the middle and hollow out. Reserve inside and finely chop. Remove tops from the capsicum and carefully remove centre & discard.

Step 3

In a large saucepan add olive oil and gently saute onion, garlic, celery and carrot until slightly cooked. Add tomato paste and roughly chopped inside of the zucchini and cook for two minutes.

Step 4

Add tinned tomatoes, drained lentils, italian herbs, vegeta mixed in half a can of water and cook over low heat for 20-30 minutes. Add salt & pepper to taste.

Step 5

On a baking tray lined with grease proof paper, lay out hollowed out zucchini and capsicums. Fill with bolognese mix and top with grated cheese.

Step 6

Cook in oven for 30-40 minutes until vegetables are tender and cheese golden.

Step 7

Serve with a salad or steamed vegetables.

Note- you can use any vegan cheese, however some will melt better than others. Covering the tray with alfoil (sprayed with oil) for the first 15-20 minutes will help the cheese melt.

Note- you can use any vegan cheese, however some will melt better than others. Covering the tray with alfoil (sprayed with oil) for the first 15-20 minutes will help the cheese melt.

Ingredients

  • 1 large brown onion
  • 2 stalks celery, finely diced
  • 2 carrots finely diced
  • 3 cloves garlic, crushed
  • 2 tins brown lentils, drained
  • 2 tbsp tomato paste
  • 1.5 tbsp italian herb mix
  • 1 tbsp vegeta
  • 1 tin diced tomatoes
  • 4 small zucchinis
  • 4 small red capsicum
  • 1tbsp olive oil
  • Grated vegan cheese* (optional)

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