Vegan Spaghetti

Vegan Spaghetti

Vegan Spaghetti

Ingredients:

Coconut oil, 2 tbsp.

Mushrooms, 9

Onion, 1 big

Garlic, 3 cloves

Cherry tomatoes, 1 handful

Tomato passata, 300 g

Whole grain spaghetti, 180 g (60 g per portion)

Soy granular, 150 g OR brown lentils, 2 cans 

Zest of one lemon

Arugula, 1 handful

Seasoning: black pepper, chili flakes

Instructions:

Soak the soy granules in hot water for 10 minutes, then strain excess water

through a strainer.

Heat coconut oil in a pan. Sauté onion, garlic, chili flakes, and sliced mushrooms.

If needed, add a bit of water.

Add soy granules or drained lentils and cook for a few minutes.

Add cherry tomatoes and passata, then simmer for 3 minutes.

Sprinkle the dish with grated lemon zest and fresh arugula before serving.