Vegan Lentil Carrot Bolognese with Brown Rice Fusilli

Growing up 100% Italian meant my dad made homemade meat sauce every Sunday (still does)! Since I’m not a vegan I still get to take part in this tradition when I’m home, but while I’m away at school I don’t really eat meat. I’ve been replacing my meaty weekend bowl with this Vegan Lentil Carrot Bolognese with Brown Rice Fusilli and it’s SO close to the real deal!

What you’ll need:

  • Pasta of choice
  • 1 onion
  • 1 cup diced carrots
  • 1 cup steamed lentils
  • 1 jar tomato sauce
  • Sea salt
  • Olive oil


Boil a pot of water for the pasta (I use Trader Joe’s quinoa and brown rice fusilli!). In another pot sautéed onions in sea salt and olive oil until browned. Toss in carrots and more oil if needed and sautéed until soft. Then throw in steamed lentils and cook for about five minutes. Next add in your sauce (I used Rao’s Homemade) and cook on low until hot all the way through. Add the pasta to the boiling pot and cook and drain. A few minutes (like 3) before the pasta is done I cover the sauce with a lid and let it sit with no heat to let it get thick. Once the pasta is done top with the sauce!

White Bean Pumpkin Seed Pesto


White Bean Pumpkin Seed Pesto:

What you’ll need:

  • 1 can of cannellini beans,
  • 1/2 cup pumpkin seeds
  • Splash of water
  • Sea salt
  • Basil.

Blend all ingredients until desired thickness and store in the fridge! I blended mine super thick because when I mix it directly into hot pasta it gets all melty, but for a thinner pesto add more liquid!


AfterlightImage 16.JPG

Sweet Potato Coconut Stew

This one’s a staple right now.

What you’ll need:

  • 1 onion
  • 1 box mushrooms
  • 1 cup diced carrots
  • 1-2 roasted sweet potato chunks (coated in sea salt and olive oil, roasted at 375 for 40 minutes) *roasting ahead of time saves so much time!
  • 1/2 can full fat coconut milk
  • 1 can tomato sauce
  • 1/2 cup vegetable broth
  • 1 cup frozen peas

Sautee an onion, mushrooms, and carrots in lots of olive oil and sea salt until soft. Then toss in chickpeas and cook for a 2-3 minutes. Add in roasted and chilled sweet potato chunks (these make it so much sweeter plus saves SO much time). After a few minutes add in 1/2 can full fat coconut milk, 1 can tomato sauce, 1/2 cup vegetable broth and cook for 15 minutes on medium heat (covered with stirring every few minutes). At the end I threw in frozen peas and cooked for another 5 minutes before taking off the heat and letting sit to thicken up!

Chickpea and Eggplant Ratatouille

Once upon a time I made up this recipe by accident and ever since then I haven’t gone 3 days without diving into a bowl. It’s cozy and comfy and nutritious, what’s better than that? It’s also so easy that I make it while doing homework before class. A college student’s DREAM.

Chickpea and Eggplant Ratatouille:

What you’ll need

  • 1-2 eggplants, cubed and roasted (toss with olive oil and sea salt, roasted at 375 for 25 minutes until soft)
  • 2 zucchinis, diced
  • 1 cup diced carrots
  • 1 onion
  • Olive oil
  • 1 can chickpeas
  • 2 cups tomato puree
  • 2 cups vegetable broth
  • Sea salt
  • Cumin
  • Quinoa (to serve with)

Sauté an onion in olive oil and sea salt until brown. Add in diced carrots, chopped zucchini, a bit more oil, and cook until browned and soft. After a few minutes toss in rinse and drained chickpeas and pre-roasted eggplant cubes (I used mine from meal prep!). Pour in tomato puree and vegetable broth. I added more sea salt and lots of cumin (because cumin and chickpeas is such an amazing combo IMO!). Cover with a lid and cook on medium heat until the liquid gets absorbed and it gets thick (this took about 40 minutes with stirring every 5/10 minutes). That’s it! I let mine sit off of the heat uncovered for a bit after those 40 minutes just to thicken a touch more. Served over fluffy quinoa (just following package instructions)!

Processed with VSCO with c1 preset


Roasted Veggie & Maple Tahini Kale Salad

I could easily eat roasted veggies for breakfast, lunch, and dinner. Which has been made clear this holiday season since I’ve been living for this salad!

What you’ll need…

•Brussel sprouts

•Honeynut squash

•Apples (I used Snapdragon)

•Pecan pieces

•Olive oil/sea salt/maple syrup



Toss brussel sprout halves in olive oil and sea salt. In a separate dish toss honeynut squash chunks and apple chunks in olive oil, sea salt, and maple syrup. Add all three onto a lined baking sheet with parchment paper. Mix together to spread everything out. Toss on pecan pieces and bake for 45 minutes on 350, flipping halfway through. once that’s done set aside and prepare the maple tahini kale.


Maple Tahini Dressing: 1/4 cup tahini, 1/4 cup maple syrup. 2 tablespoons garlic paste, sea salt. mix everything until well blended (I shook mine in a tupperware).


Massage raw kale in a drizzle of olive oil/lemon/sea salt. After a minute dollop a few spoons of the dressing on and massage through for a minute. Personally I served this dish cold, so I had the veggies in the fridge for awhile to get chilled and then tossed them with the salad to serve!

**Pictured below are more dishes that use this dressing**