- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 320g carrots (3 medium), finely chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 4 large celery sticks (320g), finely chopped
- 4 large garlic cloves, finely grated
- 410g can jackfruit in water, drained and finely chopped
Jackfruit has become increasingly popular in the UK, featuring in…
- 100g red lentils
- 3 tbsp tomato purée
- 4 tsp vegetable bouillon powder (check it’s vegan)
- 1 tbsp chopped thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 325g wholemeal spaghetti
- chopped parsley, to serve (optional)
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
For the vegan parmesan
Heat the oil in a large non-stick pan and fry the carrots, celery and garlic for 10 mins, stirring every now and then.
Meanwhile, make the vegan parmesan. Tip the cashews, nutritional yeast and garlic granules into a food processor and blitz to fine crumbs. Add a little salt, if needed, and set aside.
Tip the jackfruit into the veg mix with the lentils, 700ml water, the tomato purée, bouillon powder and thyme, then cover and cook for 25 mins. Add a little more water if needed – it should be pulpy.
Meanwhile, cook the spaghetti following pack instructions until al dente. Toss with the sauce, divide between bowls and sprinkle with the vegan parmesan and parsley, if using. The sauce will keep, covered, in the fridge for up to three days, or in the freezer for up to three months.
Chilli non carneHeat any leftover jackfruit bolognese with some ground cumin, chilli powder, chipotle paste and a 400g can black or kidney beans. Serve with cooked rice or in a taco.