As the nights get longer and colder, we often turn to hearty dishes to warm our bodies and souls. This vegan twist on a classic ragu bolognese is the perfect recipe for cold winter weekends.

Packed to the brim with vitamins and fiber, it's so deep and rich and savory, you’ll be surprised there’s no meat, and even more surprised at how macro friendly it is.

Mujaddara is generally made using brown or green lentils and rice, that can be seasoned with cumin, coriander, or mint. Lentils are a great vegetarian source of protein.