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Vegan Spaghetti Skillet Recipe

Vegan Spaghetti Skillet Recipe

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Ingredients:

Serving

1 tbsp olive oil
1 onion, sliced into rings
2 garlic cloves, minced
400 g brown lentils, drained and rinsed
1/2 cup fine textured vegetable protein ( soaked in 3/4 cup boiling water for 5 minutes)
2 cups water
400 g diced tomatoes
150 g tomato paste
2 tbsp dried onion flakes
1/2 tbsp chili powder
1/2 tbsp hungarian paprika
1 1/2 tsp dried oregano
1 tsp sugar
1 tsp salt
170 g uncooked spaghetti

Directions:

In a large skillet heat the oil over medium-high heat. Cook onions until caramelized.
Add garlic and saute for 2 minutes. Add lentils and TVP until heated through.
Add the water, diced tomatoes, tomato paste and seasonings. Bring to a boil. Add uncooked spaghetti. Cover and simmer for 30 minutes or until the spaghetti is tender, stirring frequently, adding more water if required.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	706.14 Kcal (2956 kJ)
Calories from fat	52.51 Kcal
		% Daily Value*
Total Fat	5.83g	9%
Sodium	642.71mg	27%
Potassium	2445.21mg	52%
Total Carbs	118.4g	39%
Sugars	18.39g	74%
Dietary Fiber	40.91g	164%
Protein	48.44g	97%
Vitamin C	28.8mg	48%
Iron	10.8mg	60%
Calcium	190.6mg	19%

Amount Per 100 g
Calories	159.61 Kcal (668 kJ)
Calories from fat	11.87 Kcal
		% Daily Value*
Total Fat	1.32g	9%
Sodium	145.27mg	27%
Potassium	552.68mg	52%
Total Carbs	26.76g	39%
Sugars	4.16g	74%
Dietary Fiber	9.25g	164%
Protein	10.95g	97%
Vitamin C	6.5mg	48%
Iron	2.4mg	60%
Calcium	43.1mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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