Cutting back on meat? Try jackfruit as an alternative. This vegan bolognese not only tastes delicious, but it counts as a whopping five of your 5-a-day
Prep:10 mins
Serves 4
1 tbsp rapeseed oil320g carrots (3 medium), finely chopped4 celery sticks (320g), finely chopped4 garlic cloves, finely grated410g can jackfruit in water, drained and finely chopped100g red lentils3 tbsp tomato purée4 tsp vegetable bouillon powder (check it’s vegan)1 tbsp chopped thyme325g wholemeal spaghettichopped parsley, to serve (optional)
STEP 1Heat the oil in a large non-stick pan and fry the carrots, celery and garlic for 10 mins, stirring every now and then.STEP 2Meanwhile, 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.STEP 3Tip 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.STEP 4Meanwhile cook half the spaghetti, following pack instructions, until al dente. If following the Healthy Diet Plan toss with half the sauce, divide between two bowls and sprinkle with half of the vegan parmesan and parsley, if using. The sauce will keep, covered, in the fridge for up to 3 days, or in the freezer for up to 3 months.
