Jackfruit and lentil spaghetti

Background
If you’re a vegan but like the smell or memory of spag bol, plant-based mince comes useful. Unfortunately, haven’t found the right textured vegan mince yet so I prefer using Jackfruit, which is a bit chewy and meaty. This Jackfruit and lentil spaghetti is my healthy version which I make it regularly. I normally serve it with gluten-free spaghetti. If you’re a vegetarian, scatter some grated Parmesan all over it, just before serving!
Ingredients
- 1 onion
- 1 stick celery
- 2 carrots
- 2 cloves of garlic, minced
- 1 tsp Italian herb mixture (I used spicy)
- 1 bay leaf
- 1 tin chopped or plum tomatoes
- 1 tin jackfruit, drained
- 1 tin lentils, drained
- 1 cup shredded cavolo nero, cabbage or spinach
- 350g spaghetti (gluten-free if needed)
Instructions
- Finely chop the onion, carrots and celery.
- Heat 2 Tbsp olive oil in a saucepan and gently fry the chopped vegetables over low heat for 10 minutes.
- Add the garlic and herbs, stir for a minute.
- Add the tomatoes & jackfruit, breaking them up with a wooden spoon, then add enough water or vegetable stock to cover well. Season with salt & pepper. Bring to the boil and cook for 15 minutes.
- Add the drained lentils and cook for another 10 minutes.
- Add the greens and cook for a further 5 minutes (under cover)
- Meanwhile,cook the spaghetti in another pan according to the packets instructions, then drain and keep warm.
- When the pasta sauce is ready (it should be thick and silky), mix with the spaghetti and serve.
Categories
- Meal Type: - Budget - Everyday - Lunch - Main - Pasta - Quick & Easy - Supper
- Cuisines: - Italian
- Ingredients: - Exotic Fruits - Lentils
- Health and Diet: - Dairy Free - Detox - Egg Free - Gluten Free - Healthy - High Fibre - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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