Spaghetti Bolognese using TVP - Vegan Recipe

Ingredients

• 3 tablespoons olive oil
• 1 brown onion, finely chopped
• 2 medium carrots, finely chopped
• 3 garlic cloves, crushed
• 1 cup dry textured vegetable protein (TVP)*
• 2 heaped cups mushrooms, cut into 1cm pieces
• 1 small eggplant, cut into 1cm pieces
• 1 tablespoon Italian-style herbs
• 3 cups vegetable liquid stock
• 1 can (400g) diced tomatoes
• 3 tablespoons tomato paste
• 1 tablespoon balsamic vinegar
• 1 tablespoon sugar or sweetener of choice, to taste
• Salt and pepper, to taste
• 4 serves of spaghetti, cooked to packet instructions (gluten-free if needed)
• Dairy-free cheese of choice (optional)