The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
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Mushroom & Lentil Bolognese with Sweet Potato Mash & Tenderstem
Your vegan twist on a favourite comfort food. Instead of meat use earthy lentils and slow-cooked mushrooms, topped with cheesy nutritional yeast
Prep in 10
2/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 3 garlic clove
- 1 sweet potato
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 253g bijoux verts lentils in salted water (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 2 tbsp tomato purée
- 200g passata (tomatoes, salt, citric acid)
- 110g baby tomatoes
- 60g chestnut mushrooms
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 90g Tenderstem broccoli
Nutritional Information
Calories: 469
Protein: 18g
Carbs: 70g
Fat: 12g
Ingredients
- 1 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 sweet potato (use half)
- 253g bijoux verts lentils in salted water (use half) (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 2 tsp smoked paprika & oregano blend (use half) (smoked paprika, oregano)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 2 tbsp tomato purée (use half)
- 110g baby tomatoes (use half)
- 90g Tenderstem broccoli (use half)
- 1 garlic clove (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 60g chestnut mushrooms (use half)
Nutritional Information
Calories: 464
Protein: 17g
Carbs: 69g
Fat: 12g
Mushroom & Lentil Bolognese with Sweet Potato Mash & Tenderstem
Your vegan twist on a favourite comfort food. Instead of meat use earthy lentils and slow-cooked mushrooms, topped with cheesy nutritional yeast
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Bring a medium saucepan with salted hot water to a boil
- Pull out a sieve, a large frying pan, a measuring jug & a medium saucepan
- Chop the sweet potato into 3cm chunks (peel optional). Peel one of the garlic cloves. Add both to the saucepan of boiling water along. Simmer for 13-15 mins, until soft, then drain. Return to the pan and mash with 1 tbsp oil and a pinch of salt and pepper
- Finely chop or crush the remaining garlic. Halve the tomatoes. Thinly slice the mushrooms. Drain and rinse the lentils
- Heat the frying pan with 1 tsp oil on a medium-high heat. Once Add the mushrooms and tomatoes and cook for 3 mins, until turning golden. Stir in the paprika and tomato puree, cook for a further 1 min, then add the lentils, passata, stock and 200ml of water (100ml for 1 person). Bring to a boil and simmer for 10 mins, until thickened. Season with salt and pepper
- Bring a medium saucepan filled with salted water to a boil Trim the broccoli. Add the broccoli to the pan of boiling water and boil for 3-4 mins, until cooked, then drain
- Share the lentil bolognese between bowl with the sweet potato mash and tenderstem alongside. Sprinkle over the nutritional yeast
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