Creamy Cauliflower Quinoa with Vegan Bolognese

Chou-fleur crémeux, quinoa et bolognaise végane

This recipe is courtesy of Stefano Faita! Enjoy !

Preparation 10 min
Cooking 20 min
Portion 4-6

Nutrition Facts (per serving)

Calories
200
Fat
7
Carbohydrates
28
Fibre
7
Protein
10
Sodium
635

Ingredients

  • 1 jar Stefano vegan bolognese sauce
  • 1 large cauliflower cut into florets
  • 400 ml can (1 ¾ cups) coconut milk
  • 1 cup quinoa
  • 1 small bunch Italian parsley, chopped
  • 1 medium red onion, thinly sliced
  • ¼ cup rice wine vinegar
  • 1 fresh red chili pepper (optional)
  • Salt and freshly ground pepper

Preparation

  1. In a large frying pan on medium heat, add the contents of 1 jar of Stefano vegan bolognese sauce and bring to a simmer for 2-3 minutes.
  2. Add coconut milk and let simmer for another 2-3 minutes before adding cauliflower florets.  Simmer, uncovered, for 15-20 minutes until the cauliflower is tender but not mushy. Season with salt and pepper to taste.
  3. Meanwhile, add 2 cups of cold water to a pot and 1 cup of quinoa and bring this to a simmer.  Season with salt and pepper to taste.  Cover and cook the quinoa for 15-18 minutes. Once it is cooked turn off the heat, remove the lid, and cover the pot with a clean kitchen cloth to absorb the steam.  This will guarantee a fluffier quinoa.
  4. While the cauliflower and quinoa are cooking, quickly pickle the onions by putting them in a small bowl and covering them with rice wine vinegar.  Set them aside for at least 20 minutes until ready to use.
  5. In a medium size serving bowl add ¾ cup to 1 cup of cooked quinoa, 2-3 good spoonfuls of cauliflower mixture and sauce, and garnish with pickled onions, chopped parsley and sliced fresh chilies if desired. Serve en enjoy!

Notes

 

Registered Dietitian Nutritionist in Halifax