Vegetarian Spaghetti Bolognese (282 )
Ingredients
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.
Nutrition facts
vegetarian Vegan
Per Serving
