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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Comfort food at it's vegan finest! Ingredients:
1 tablespoon 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 tablespoons dried onion flakes |
1/2 tablespoon chili powder |
1/2 tablespoon hungarian paprika |
1 1/2 teaspoons dried oregano |
1 teaspoon sugar |
1 teaspoon salt |
170 g uncooked spaghetti |
Directions:
1. In a large skillet heat the oil over medium-high heat. Cook onions until caramelized.
2. Add garlic and saute for 2 minutes. Add lentils and TVP until heated through.
3. 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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