Vego Bolognese Rice Pie

Serves 6

Time 1 hour 30 minutes

Ingredients

2 tbsp extra virgin olive oil

1 large brown (200g) onion, peeled and finely diced 

3 cloves garlic, peeled and finely chopped 

400g button mushrooms, diced 

200g carrot, grated 

2 stalks (200g) celery, finely diced 

½ cup parsley, finely chopped 

½ cup basil leaves, finely sliced 

2x400g tins of lentils, rinsed and drained 

⅓ cup tomato paste 

3 tsp dried oregano leaves 

2 cups cooked brown rice

700ml passata

6 eggs, whisked 

300g mozzarella cheese, grated 

60g parmesan cheese, grated 

Method

Heat a large (30cm) shallow casserole dish on medium heat on the stove top. Add olive oil, onion, garlic, mushrooms, carrot and celery and cook for 5-6 minutes until soft.

Add the parsley, basil, lentils, tomato paste, oregano, cooked rice and about 500ml of the passata. Remove from heat and allow to cool slightly before stirring through the eggs and half the mozzarella, then smooth over the top of the pie. Spread the remaining passata over the top, sprinkle with remaining mozzarella and finish with parmesan.

Bake in an 180°C oven for 30-40 minutes or until the top is golden. Cool for 10 minutes before slicing to serve. Serve with a crunchy green side salad.