Vego Bolognese Rice Pie

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Comforting, cheesy, and packed with rich veggie goodness, this Vego Bolognese Rice Pie is a cozy twist on a classic comfort meal. Savory vegetable bolognese is layered with fluffy rice and baked until golden and bubbling, creating the perfect mix of hearty filling and crispy edges.

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

1. 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.
2. 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.
3. Bake in a 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.