This classic comfort food is absolutely ten times better now that it’s vegan! This dish will have you making it a staple meal for lunch and dinner, and even adding your own twist of different veggies and spices. Let us know what you think on our Challenge 22 group page!
- 1 package of spaghetti – whole wheat recommended
- 1 onion
- 3 garlic cloves
- 2 Tbsp oil
- 2 tomatoes
- 1 Tbsp sweet paprika
- 1 Tbsp dried or 1 bunch fresh oregano/basil
- Salt and pepper to taste
- ⅔ cup soya chunks (TVP)
- 1 cup boiling water
- 3½ oz (¼ cup) tomato paste
- Cook spaghetti according to instructions and drain.
- Meanwhile, chop the onion and garlic. Fry the onion for 4 minutes, add the garlic, and cook for another minute.
- Chop the tomatoes, add to the pan, stir and fry for another 3 minutes. Add spices to the pan and stir for half a minute.
- Add soy granules, tomato paste and a cup of boiling water and stir for another few minutes until mixture is combined well.
- Pour sauce over each plate of spaghetti.
- The TVP can either be replaced with minced meat substitute, or with cooked black lentils (and add less water).
- The Bolognese sauce can also be used to make meatballs. Use only half a cup of water and add a cup of breadcrumbs after cooking. Stir, form into patties and fry until browned on each side.
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