One Pot Vegan Spag Bol
yield: 2 servingsprep time: 5 minscook time: 15 mins
Vegan
Vegetarian
Dairy Free

DESCRIPTION
INGREDIENTS
- 250g cooked lentils
- 400g canned tomatoes
- 200g spaghetti
- 500ml water
- 1/2 yellow onion
- 2 cloves garlic
- 1/4 tsp salt
- 1/2 tsp sweetener
- 1 tsp Italian herbs
- 2 tsp olive oil
- Pinch of red pepper flakes (optional)
- Vegan Parmesan (optional)
INSTRUCTIONS
- Finely dice onion and mince garlic.
- Heat up olive oil in a large pot (big enough to hold all the spaghetti), add onion and garlic and stir fry until fragrant and slightly golden.
- Add tomatoes to pot, and crush tomatoes with your spatula. Let simmer for 1 minute.
- Add the rest of the ingredients to the pot and increase heat to high. Bring to a boil then reduce heat back to a simmer, and cook for 8-10 minutes or until the spaghetti is al dente, stirring frequently.
- Remove from heat and transfer spaghetti to serving bowls. Top with vegan parmesan if desired. Enjoy!
NOTES
- I used wholemeal spaghetti but you can use one that suits your dietary needs eg. gluten free.
- Do not substitute tinned tomatoes with fresh as the flavor of the final dish won't be the same!
- You can use 1-2 cloves of garlic.
- You may substitute water with vegetable stock for even more flavors! Simply use the same volume of stock as water, but omit the salt.
- Take care not to over cook the spaghetti or it will turn out mushy.
© Chloe Ting Recipes – https://chloeting.com/recipes/one-pot-vegan-spag-bol