Vegan Spaghetti Bolognese
Ingredients
- 1 packet spelt spaghetti
- 1 brown onion finely chopped
- 3 garlic cloves minced
- 400g @tabufood tempeh mince
- 200g brown lentils cooked
- 1 can cherry tomatoes
- 2 Tbs tomato paste
- 2 tsp basil
- 1 tsp oregano
- 1/2 tsp cinnamon
- 1/2 tsp chilli flakes
- 1 tsp agave nectar or brown sugar
- 1 cup vegetable stock
- 1/2 cup coarsely ground walnuts
- 2 Tbs olive oil
- Salt and pepper
- Parsley to serve
Cashew parmesan
- 3/4 cup raw cashews
- 3 Tbsp nutritional yeast
- 3/4 tsp sea salt
- 1/4 tsp garlic powder
Preparation
Heat a large heavy based saucepan on medium heat. Add the olive oil and once hot, add the onion. Cook for a couple of minutes until softening and then add the garlic. Continue stirring until starting to brown.
Add the tempeh mince and continue to stir until well combined. Mix in the herbs and spices and tomato paste.
Now add the tinned tomato, paste, vegetable stock and sugar. Bring to a boil and then lower the heat to simmer for about 20 minutes stirring frequently.
Now cook your spaghetti according to package instructions.
When the bolognese has 10 minutes to go add the lentils and ground walnuts and continue to stir until the tomato turns a deep red. Season to taste.
Serve on your spaghetti and top with cashew parmesan and chopped parsley.
Cashew parmesan
Add all ingredients to a food processor and pulse until a fine crumb consistency is achieved.
