Spaghetti Veganese

Name: Spaghetti Veganese
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves 4
Ingredients: 1 tbsp tomato paste; 400 g/14 oz can of chopped tomatoes; 400 g/14 oz can of brown or green lentils, drained and rinsed; 200 g/7 oz chestnut mushrooms, finely chopped; 2 carrots, peeled and finely chopped; a pinch of dried oregano; 500 ml/17 fl oz/2 cups hot vegetable stock; 1 onion, peeled and finely chopped; 1 tbsp vegetable oil; 2 celery sticks, finely chopped; 2 garlic cloves, peeled and finely chopped; salt and ground black pepper; 115 g/4 oz/1⅓ cups vegan hard cheese, grated (optional); 400 g/14 oz dried spaghetti

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 5

Appears in

Vegan Kids

By Heather Whinney

Published 2021

About

Spag bol is a real crowd-pleaser that’s easy to prepare in advance and make in big batches – perfect for busy family life. This colourful vegan version uses lentils, which provide feel-full meatiness and flavour as well as being packed with protein and fibre, and tasty mushrooms for extra oomph.

Ingredients

1 tbsp vegetable oil
1 onion, peeled and finely chopped
2 garlic cloves, peeled an

Main course
Vegan
Pasta

Method

Heat the oil in a large, heavy pan, then add the onion, season with salt and pepper and cook on a low heat for about 10 minutes or until softened. Stir in the garlic and cook for a further minute.
Stir in the celery, carrot and oregano and cook for 5 minutes, adding a drizzle more oil if it starts to dry out. Next, add the mushrooms and cook for 4 minutes, stir