Jackfruit Bolognese
Jackfruit Bolognese



  • 1 tbsp oil
  • 300g carrots, finely chopped
  • 4 celery stalks, finely chopped
  • 4 crushed garlic cloves
  • 400g tin of jackfruit in water, drained and chopped
  • 100g red lentils
  • 3 tbsp tomato purée
  • 4 tsp veg stock powder
  • 1 tbsp thyme, chopped
  • 325g dried spaghetti
  • Fry the carrots, garlic, and celery in the oil for about 10 mins. Tip in the jackfruit with the lentils, 650ml water, the tomato purée, veg stock powder, and thyme. Cover and simmer for 25 mins to thicken nicely.
  • Meanwhile, cook the spaghetti according to pack instructions, then drain and stir into your bolognese sauce. Serve with vegan parmesan, and enjoy.
40 mins
4 serving

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