Spaghetti Bolognese is such a traditional meat dish it can be difficult to find a vegan version which tastes just as good. This one with half lentils and half TVP (textured vegetable protein) I think is really yummy. It is also really good for you with the lentils and vegetables!
As with most of my dishes you can also freeze it so long as you allow it to cool completely first. Personally i’m not too keen on spaghetti as a pasta so i’ve used fusilli here but you can use whichever pasta you prefer.
2 onions chopped finely
4 sticks celery chopped coarsely
1 head broccoli (I like broccoli stalks so I used these too but you can just use the buds if you like)
4 carrots peeled and finely chopped (you can grate these if you prefer but I like the bite of them)
2 400g tins of chopped tomatoes
100g lentils (I used red lentils here but any kind works)
100g TVP (not all TVP is vegan as lots contain milk and / or egg so ensure you check the packet)
2 tsp Italian seasoning
salt and pepper to taste
1 tbsp oil (any kind is good here but I used olive oil as it is just for frying)
4 cups pasta
1. Prepare the vegetables and fry gently in the oil for about 10 minutes until tender.
2. Add the tomatoes, lentils, TVP and seasoning and bring to the boil then cover and simmer for about 30 minutes. You want to do this until the lentil are soft to the bite and most of the liquid is absorbed. Keep stirring this occasionally to avoid sticking to the pot
3. While the Bolognese is simmering cook the pasta according to the packet, drain then leave aside.
4. When most of the liquid has been absorbed by the Bolognese mixture taste to decide if you wish to add more seasoning. If you do not stir until the liquid is absorbed and then add the pasta.
5. Stir the pasta thoroughly into the Bolognese then serve and enjoy!
6. As stated above this does freeze very well but ensure you cool the dish completely before doing so.