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Main dishes



Vegan and delicious. This recipe is quick, easy, inexpensive and far from boring! Our vegan bolognese sauce and coconut milk blend is rich and tasty. You can replace the quinoa with rice, barley or even couscous. And don't forget the pickled onions and a pinch of hot peppers when serving.

Preparation 10 min
Cooking time 20 min
Portions 4-6



  1. In a large frying pan on medium heat, add the contents of 1 jar of Stefano vegan bolognese sauce and bring to a simmer for 2-3 minutes.
  2. Add coconut milk and let simmer for another 2-3 minutes before adding cauliflower florets.  Simmer, uncovered, for 15-20 minutes until the cauliflower is tender but not mushy. Season with salt and pepper to taste.
  3. Meanwhile, add 2 cups of cold water to a pot and 1 cup of quinoa and bring this to a simmer.  Season with salt and pepper to taste.  Cover and cook the quinoa for 15-18 minutes. Once it is cooked turn off the heat, remove the lid, and cover the pot with a clean kitchen cloth to absorb the steam.  This will guarantee a fluffier quinoa. 
  4. While the cauliflower and quinoa are cooking, quickly pickle the onions by putting them in a small bowl and covering them with rice wine vinegar.  Set them aside for at least 20 minutes until ready to use. 
  5. In a medium size serving bowl add ¾ cup to 1 cup of cooked quinoa, 2-3 good spoonfuls of cauliflower mixture and sauce, and garnish with pickled onions, chopped parsley and sliced fresh chilies if desired. Serve hot or warm