Vegetarian Spaghetti Bolognese (282 )
Vegetarian Spaghetti Bolognese
|1 tablespoon oil|
|1 medium onion, chopped|
|2 cloves garlic, crushed|
|2 sticks celery, finely chopped|
|1 large carrot, finely chopped|
|1/2 zucchini, grated|
|1 cup textured vegetable protein (TVP)|
|1 1/4 cup vegetable liquid stock|
|500 grams jar tomato pasta sauce|
|400 grams can diced tomatoes|
|400 grams can brown lentils, drained|
Vegetarian Spaghetti Bolognese Directions
Combine TVP and the vegetable stock in a heatproof jug.
Heat oil in a large frypan and saute onion, garlic, celery and carrot until softened.
Add the TVP and stir-fry for 5 minutes.
Add pasta sauce, tomatoes, lentils and zucchini and bring to boil.
Reduce heat and simmer on low for 15 - 20 minutes.
Serve with your choice of pasta and top with grated cheddar or Parmesan cheese.
Recipe courtesy of Julie Meek for Meat Free Week 2023.