Vegan Eggplant Bolognese with Cauliflower Mash

Bolognese:

1. Add a tbsp of oil (avocado preferred) to a medium sized pan.
2. Add garlic, onions and walnuts and sauté until fragrant (2 mins).
3. Add all seasonings and give a good stir!
4. Top with your tomato sauce, pasta water and lentil and place on a simmer.
5. Top with basil and now you can customize! Add in a tbsp of flax seed (optional), nutritional yeast, spinach etc!

Eggplant:

1. Chop into thick wedges, lightly coat with salt and wrap in paper towels for 5 minutes.
2. Uncover, lightly coat each side with cornstarch and gently press the eggplant to pan sear until golden on each side (3 minutes each side).

Cauliflower Mash:

1. Add cauliflower and garlic to a pot and boil until tender.
2. Add to a blender along with plant milk and gently pulse just until combined.

To prepare your plate:

Start with your mash, eggplant then bolognese!