Vegan Spaghetti Bolognese Recipe | Tesco Real Food

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 celery sticks, finely chopped
• 1 large carrot, diced
• 160ml vegan-friendly red wine
• 2 garlic cloves, finely chopped
• 1 tbsp tomato purée
• 1 tbsp balsamic vinegar
• 2 tsp dried oregano
• 100g closed cup mushrooms, diced
• 1 aubergine, diced
• 75g lentilles vertes
• 2 x 400g tins chopped tomatoes
• 1 Kallo Organic vegetable stock cube
• 300g spaghetti, to serve
• 1 tbsp soy sauce
• 3 tbsp almond milk
• fresh basil, to serve (optional)