Ingredients

The following ingredients have 6 Servings
  • 16 ounces vegan ground beef (I used Beyond)
  • 1 medium yellow onion, finely diced
  • 15 ounce can lentils, drained and rinsed
  • 15 ounces tomato sauce
  • 6 ounces tomato paste
  • 1 cup water
  • 1 teaspoon Italian seasoning
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon garlic powder
  • 1/4 teaspoon crushed red chili flakes
  • 1 tablespoon vegan Worcestershire sauce, optional
  • 1 tablespoon granulated sugar
  • 4 tablespoons chopped fresh basil, optional
  • 16 ounces spaghetti noodles
  • Vegan Parmesan
  • Dutch Oven Bread (or other crusty bread)

Instruction

  • In a large skillet over medium-high heat, add the vegan beef and onion. Cook, stirring frequently, until the vegan meat has browned and the onion is translucent.
  • Add the lentils, tomato sauce, tomato paste, water, Italian seasoning, parsley, garlic powder, chili flakes, Worcestershire sauce and sugar.
  • Stir well to combine. Bring to a boil, then lower heat, cover the pot and simmer, for 30 minutes. Stir occasionally.
  • While the sauce cooks, bring a large pot of water to a boil. Cook the pasta according to package instructions, then drain and set aside.
  • Stir the fresh basil into the sauce, if using, and serve over cooked spaghetti noodles with vegan parmesan and crusty bread, if desired. Enjoy!