Bolognese Loaded Roast Potatoes

Loaded Potatoes

I love a meal that works hard for you, that provides not one, but two incredibly delicious options for enjoyment. Bolognese Sauce is exactly that.

These Bolognese Loaded Roast Potatoes were born the day after I enjoyed this heavenly sauce with pasta, is there anything better than leftovers?!

So, if you fancy a traditional Spaghetti Bolognese instead of the loaded potatoes, just cook up your sauce and serve with your favourite pasta and lashings of Dairy Free Down Under Cashew Parmesan.

Prep time 35mins        Cooking Time 1hr 45mins        Serves 4


  • 1 brown onion
  • 3 cloves of garlic
  • 4 sticks of celery
  • 2 medium carrots
  • 8-10 medium pink-eye potatoes (or any other potato you prefer)
  • Dairy Free Down Under Sour Cream Style
  • Dairy Free Down Under Cashew Parmesan
  • Chopped fresh parsley
  • 1 packet of Beyond Meat Mince (if you don’t have or love this plant-based meat, just use around 5 extra mushrooms)
  • 4 medium brown mushrooms
  • 2 tbsp of dried mixed herbs
  • 1 400g can of whole peeled tomatoes
  • 1 jar of tomato passata
  • 3 tbsps tomato paste
  • 1 tbs vegemite (yes, vegemite!)
  • Olive oil, salt, pepper


  1. Add the peeled and washed carrot and celery to a food processor and blitz for a few seconds until the veggies are pulsed into small (mince like) pieces
  2. Chop the onion and garlic, then warm a couple of tablespoons of olive oil in a pan over a medium-high heat, cook the onion and garlic until the onion is translucent
  3. Add the mixed herbs, then the carrot and celery mix to the pan, cook through for 3-4mins
  4. Blitz the mushrooms in the food processor for a few seconds and add to the pan, cook through for another 3-4mins
  5. Add the plant-based mince to the pan, crank the heat to high and cook through for about 4mins
  6. Add the tomato paste and vegemite then stir through until the vegemite is pretty well melted, don’t worry if there’s still a bit of a ball, it will melt totally while simmering
  7. Add the canned tomatoes and crush them up, stir through, and allow to simmer for about 8mins, then add the Passata
  8. Season with salt and pepper, and allow to simmer on low for at least an hour
  9. Heat your oven to 220 degrees and line a tray with baking paper
  10. Wash the potatoes and cut into halves, thirds or quarters if they’re bigger, drizzle with olive oil, salt and pepper and roast for 40mins, or until the potatoes are cooked through and well browned (crunchy is best!)
  11. Serve your potatoes and top with lashings of your Bolognese sauce, finish with Sour Cream Style, Cashew Parmesan and chopped parsley
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