Vegan Bolognese 3 Ways by Chef Rodney Bowers – Potatoes
12
Points®
Total time: 1 hr 35 min • Prep: 10 min • Cook: 1 hr 25 min • Serves: 4 • Difficulty: Easy
This recipe was created by celebrity chef, TV personality, and WW Ambassador, Chef Rodney Bowers.
Ingredients
Walnuts
¾ cup(s), chopped
Sweet onions
1 medium, finely minced
Garlic
4 clove(s), large
Cremini mushrooms
2 cup(s), finely chopped
Olive oil
2 tbsp(s)
Sea salt
1 tsp(s)
Canned tomatoes
2 cup(s), (500 ml)
Crushed red pepper flakes
½ tsp(s)
Vegetable broth
5 cup(s)
Tamari sauce
2 tbsp(s)
Dried mushrooms
1 cup(s), soaked in water
Water
½ cup(s)
Cracked wheat
1 cup(s), specifically bulgur wheat
Fresh basil
¼ cup(s)
Dry lentils
1 cup(s), green variety
Yukon gold potato
1 pound(s), peeled and quartered
Olive oil
⅛ cup(s)
Vegetable broth
½ cup(s)
Chives
1 tbsp(s), optional, for garnish
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ tsp(s), or to taste
Instructions
1
While preparing Bolognese (refer to Vegan Bolognese 3 Ways by Chef Rodney Bowers – Sauce for instructions), add potatoes and a heaping pinch of salt to a medium pot.
2
Add stock to barely cover potatoes. Bring to a boil, then reduce heat to a low.
3
While covered, simmer until potatoes are tender and the liquid is almost reduced, about 30 minutes.
4
Drain potatoes in a colander and return to the pot.
5
Add olive oil, chives, salt, and pepper. Mash roughly with a potato masher or fork.
6
Serving size: plate 3/4 cup potatoes with 3/4 cup sauce
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