Jackfruit bolognese with vegan parmesan
Ingredients
- 1 tbsp rapeseed oil
- 320g carrots (3 medium), finely chopped
- 4 celery sticks (320g), finely chopped
- 4 garlic cloves, finely grated
- 410g can jackfruit in water, drained and finely chopped
- 100g red lentils
- 3 tbsp tomato purée
- 4 tsp vegetable bouillon powder (check it’s vegan)
- 1 tbsp chopped thyme
- 325g wholemeal spaghetti
- chopped parsley, to serve (optional)
- 40g cashews
- 4 tsp nutritional yeast
- 1 tsp garlic granules
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