A vegetarian bolognese that everyone around the dinner table will enjoy. The perfect dish for a meat-free Monday.
Tasty Vegetarian Bolognese
1 brown onion, diced
1/2 parsley, chopped
1 zucchini, grated
3 cup spaghetti, cooked
1.6kg diced tomatoes (no added salt)
1 tbs dried oregano
60g nutritional yeast flakes
1 cup textured vegetable protein
1 tbs olive oil
3 clove garlic, minced
425g lentils, drained (no added salt)
Place textured vegetable protein and 2/3 cup boiling water in a small bowl. Stir well and let stand for 5 minutes.
Meanwhile, heat oil in a non-stick frying pan on medium-high heat. Add garlic and onion and sauté for 2 minutes. Add tomato and cook, stirring, for 2 minutes. Add oregano, lentils, rehydrated textured vegetable protein, sweet potato powder and zucchini. Stir to combine and cook a further 2 minutes or until thick. Stir through parsley and season with pepper.
Divide spaghetti amongst bowls and top with bolognese sauce. Sprinkle over nutritional yeast flakes to serve.