Jackfruit bolognese with vegan parmesan

• rapeseed oil↗1 tbsp tbsp
• carrots↗320g g

  (3 medium), finely chopped

• celery sticks↗4

  (320g), finely chopped

• garlic cloves↗4

  finely grated

• jackfruit↗410g can g

  in water, drained and finely chopped

• red lentils↗100g g
• tomato purée↗3 tbsp tbsp
• vegetable bouillon powder↗4 tsp tsp

  (check it’s vegan)

• chopped thyme1 tbsp tbsp
• wholemeal spaghetti↗325g g
• chopped parsley

  to serve (optional)

• cashews↗40g g
• nutritional yeast4 tsp tsp
• garlic granules↗1 tsp tsp

Step-by-step instructions

1. 1

   Heat the oil in a large non-stick pan and fry the carrots, celery and garlic for 10 mins, stirring every now and then.

2. 2

   Meanwhile, make the vegan parmesan. Tip the cashews, nutritional yeast and garlic granules into a food processor and blitz to fine crumbs. Add a little salt, if needed, and set aside.

3. 3

   Tip the jackfruit into the veg mix with the lentils, 700ml water, the tomato purée, bouillon powder and thyme, then cover and cook for 25 mins. Add a little more water if needed – it should be pulpy.

4. 4

   Meanwhile cook half the spaghetti, following pack instructions, until al dente. If following the Healthy Diet Plan toss with half the sauce, divide between two bowls and sprinkle with half of the vegan parmesan and parsley, if using. The sauce will keep, covered, in the fridge for up to 3 days, or in the freezer for up to 3 months.