Description
A hearty, plant-based meal featuring low-carb shirataki noodles topped with a rich lentil ragout and a creamy, dairy-free béchamel sauce.
Ingredients
Units
- 400 grams (14.1 ounces) 2 packs Shirataki Noodles
- 425 grams (15 ounces) 1 can Cooked Lentils
- 1/2 tablespoon (7.4ml) Olive Oil
- 1/2 Yellow Onion
- 2 cloves of Garlic
- 10 Sun Dried Tomatos (finely chopped)
- 1 sprig Rosemary (finely chopped)
- Black Pepper
- Salt
- 1 tablespoon (15ml) dried Italian Herbs
- 2 tablespoons (30ml) Grape Seed Oil
- 2 tablespoons (30ml) Corn Starch (or fine Rice Flour)
- 250 ml (1 cup) Plant Based Milk
- 1 pinch Salt
- 5 Cherry Tomatoes (thinly sliced)
- 1 teaspoon (4.9ml) dried Oregano
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a casserole dish with a little of the olive oil.
- To make the meatless ragout, warm the remaining olive oil in a medium skillet over low heat. Thinly slice the garlic, chop the onion, and finely chop the rosemary, then add them to the pan. Let them soften for 3-4 minutes.
- Stir in the cooked lentils and mix well so they soak up the flavors. Add the chopped sun-dried tomatoes, dried Italian herbs, salt and black pepper, stir, then set the ragout aside to rest for at least 30 minutes before assembling, while you prepare the noodles and béchamel.
- Cook the shirataki noodles in salted boiling water for about 10 minutes — longer than most package directions, which gives a firmer, less gummy texture. Drain well.
- While the noodles cook, make the dairy-free béchamel: warm the grape seed oil in a small saucepan over low heat and whisk in the corn starch until smooth. Separately warm the plant-based milk, then add it to the roux a little at a time, whisking constantly to prevent lumps. Simmer for a couple of minutes with the pinch of salt until lightly thickened, then remove from the heat.
- Toss the drained shirataki noodles with the meatless ragout, then transfer to the prepared casserole dish. Spoon the dairy-free béchamel over the top.
- Arrange the sliced cherry tomatoes over the casserole, sprinkle with the dried oregano, and bake for 10-15 minutes, until bubbling. Enjoy your Vegetarian Baked Bolognese!
- Prep Time: 25 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Cuisine: Fusion