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Mash the tofu with a fork and add to a mixing bowl.
Place the walnuts into the food processor and process until finely chopped and then add to the mixing bowl with the tofu.
Add the mushrooms to the food processor and process until finely chopped and add to the mixing bowl.
Add lentils to the mixing bowl.
Mix up the tofu, walnuts, mushrooms and lentils together.
Add the chopped onion and olive oil to a frying pan and sauté until the onions are softened.
Then add in your tofu/walnut/mushroom/lentil mix along with crushed garlic, dried basil, oregano, cayenne pepper and dark soy sauce and stir fry for a couple of minutes letting the bolognese cook off some of the water, so it's not too wet.
Then add in the tomato paste and crushed tomatoes and keep frying for a few minutes until you reach a good consistency.
Stir in the coconut sugar and add salt and pepper to taste.
Serve over spaghetti and top with fresh basil and vegan parmesan cheese.
Leftovers can be stored in the fridge and reheated the next day.