Vegan-ish Bolognese Meal Prep

Ingredients

• 3 tbsp olive oil
• 120g TVP mince
• 1 tbsp marmite/vegemite
• 240ml hot water
• 2 carrots, finely chopped
• 2 celery sticks, finely chopped
• 1 large onion, finely chopped
• 6 garlic cloves, minced
• 100g tomato puree
• 2 tbsp red wine/balsamic vinegar
• 100g red lentils
• 3 tins plum tomatoes
• 1.5 cans filled with water
• 2 bay leaves
• 1 veggie stock cube
• 1 tbsp mixed herbs
• 1 tbsp smoked paprika
• 1 tbsp dark soy sauce/tamari

Instructions

1. Place the TVP into a heat-proof bowl, add the marmite/vegemite and 240ml of hot water, or enough to just coat the TVP. Mix well and set aside.
2. Place a frying pan on medium heat, add half the oil and once hot, add the vegetables and garlic. Fry for around 5-7 minutes, until browned, then push to the side of the pan.
3. Add the remaining oil into the pan and add your rehydrated TVP. Fry for 3-4 minutes until browned.
4. Add the tomato purée and spices and fry off for a couple of minutes. Deglaze the pan with vinegar and then add your remaining ingredients.
5. Reduce to low heat, cover and leave to simmer for 20 minutes.
6. Once finished, remove the bay leaves and you’re ready to either serve with pasta immediately or store. The sauce freezes really well or keeps in the fridge for 5 days.