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Cheesy Butternut Squash Bolognese Wraps

Think of a lasagne, but the pasta is tortilla wraps and everything is slightly more smoky, and served with roasted crispy butternut squash...yes please!!!

Prep:

10

minutes

Cook:

50

minutes

TOtal:

60

minutes

Ingredients

  • 1/2 small butternut squash, cut into cubes
  • 1 sprig fresh rosemary (or 1 tbsp dried rosemary)
  • 2 sprigs fresh thyme (or 1 tbsp dried thyme)
  • 1 sprig of fresh sage (or 1/2 tbsp dried sage)
  • 1 small white onion, chopped
  • 2 small celery sticks, chopped
  • 1 large carrot, chopped
  • 250g vegan mince (I use Vivera's mince)
  • 2 fresh garlic cloves, chopped
  • 2 tbsp tomato puree
  • 1 tbsp smoked paprika
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 300g tinned tomatoes, chopped
  • 1 tbsp red wine vinegar
  • 2 tbsp tomato ketchup
  • 500ml vegetable stock
  • 100g grated parmesan (you can use vegan if you prefer!)
  • 30g plant-based butter
  • 30g gluten-free plain flour
  • 500ml plant-based milk (I use almond but you can use whatever you prefer)
  • 1 tsp ground nutmeg
  • 1 tsp mustard
  • 1/2 tsp smoked paprika
  • 3 tbsp nutritional yeast flakes
  • 100g smoked vegan cheddar cheese, grated
  • 6-8 gluten free tortilla wraps
  • Extra Virgin Olive Oil
  • Salt
  • Pepper

Instructions

  1. Preheat your oven to 200°C / 400°F / Gas Mark 6.
  2. Place the chopped butternut squash on a baking tray and season with a sprinkling of salt and pepper and the fresh herbs. Drizzle with olive oil and then place the tray in the oven to roast for 30-45 minutes, to until the butternut squash has started to caramelise and crisped around the edges of the cubes.
  3. In a wok-style frying pan, sauté the chopped onion, celery and carrot in some olive oil for 5-10 minutes until they have softened. Then add in the vegan mince (you may also need to pour in a bit more olive oil so this doesn't stick to the pan) and give everything a good stir, leaving to cook for a further 5 minutes. Then add in your chopped garlic, the tomato puree, 1/2 tsp ground nutmeg, smoked paprika, dried basil and dried oregano, and mix until everything is combined. Cook for a further two minutes.
  4. Pour in the chopped tomatoes, red wine vinegar, tomato ketchup and vegetable stock, making sure everything is properly stirred in and then leave to simmer on a medium heat for 15 minutes. 10 minutes in, add in 50g of the grated parmesan and stir, letting the cheese melt for the remaining five minutes.
  5. In another large saucepan, melt the vegan butter. Stir in the flour off the heat and then once these both have formed a dough-paste consistency, pour in the milk slowly, whisky to make sure it turns into a thick sauce. Add in the rest of the ground nutmeg, the mustard, nutritional yeast and smoked vegan cheddar cheese and stir to make sure the cheese melts. Leave to cook for a further two minutes on a low heat.
  6. Layer 2-3 spoonfuls of the cheesy sauce along the bottom of a large oven dish, spreading to make sure the bottom is fully covered. Then stuff the tortilla wraps with the bolognese (placing roughly 2-3 tablespoons worth of the mixture in each wrap), wrap up the corners (like a burrito) and then place in the dish. Complete the process for all of the wraps.
  7. Pour the rest of the cheesy sauce over the tops of the wraps. Spoon over the remaining bolognese sauce (if any) and add on the roasted butternut squash, and then sprinkle over the remaining parmesan cheese.
  8. Place the baking dish in the oven to cook for roughly 15-20 minutes, to until the cheesy sauce is bubbling and turning golden brown.
  9. Remove the baking dish from the oven, let the wraps cool slightly for a couple of minutes and serve immediately.