Vegetarian Bolognese

 Ingredients

• 1 medium zucchini, grated
• 1 medium brown onion, diced
• ½ bunch parsley, chopped
• 3 cups cooked Macro Organic spaghetti
• 2 x 800g cans diced Italian tomatoes
• 1 tbs olive oil
• 60g Macro nutritional yeast flakes
• 1 cup textured vegetable protein
• 4 tbs Macro sweet potato powder
• 1 tbs dried oregano
• 3 cloves garlic, minced
• 1 x 425g can Macro Organic no added salt lentils, drained 

Method

Place textured vegetable protein and 2/3 cup boiling water in a small bowl. Stir well and let stand for 5 minutes.

Meanwhile, heat oil in a non-stick frying pan on medium-high heat. Add garlic and onion and sauté for 2 minutes. Add tomato and cook, stirring, for 2 minutes. Add oregano, lentils, rehydrated textured vegetable protein, sweet potato powder and zucchini. Stir to combine and cook a further 2 minutes or until thick. Stir through parsley and season with pepper.

Divide spaghetti amongst bowls and top with bolognese sauce. Sprinkle over nutritional yeast flakes to serve.