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

• Wholegrain or gluten-free 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.