Vegetarian Spaghetti Bolognese - cooking recipe

Ingredients

16 ounces whole wheat spaghetti
1 tablespoon oil
4 garlic cloves, crushed
3 onions, diced
1 red pepper, chopped
1 green pepper, chopped
4 baby carrots, grated
3 cups mushrooms, chopped
8 medium tomatoes, chopped
2 cups cooked brown lentils
1 teaspoon tamari (see Notes)
3 tablespoons chopped parsley
1/2 teaspoon dried oregano or 2 teaspoons fresh oregano
1/4 teaspoon dried basil or 2 teaspoons fresh basil
1 cup tofu, cubed
1 teaspoon extra tamari (see Notes) or 1/2 teaspoon vegetable salt
2 teaspoons oil
3/4 cup almonds, chopped

Preparation

Cook the spaghetti in plenty of boiling water until tender, 10-15 minutes.
Heat the oil in a large non-stick pan and add the garlic and onions and saute, stirring, for 3-4 minutes; add the red and green pepper, mushrooms and carrot and saute for a further 3-4 minutes.
Add the tomatoes, brown lentils, tamari, parsley and herbs and cook for 5 minutes until well heated.
Sprinkle a little tamari on the tofu squares and heat the extra 2 teaspoons of oil in a separate (preferably non-stick) pan and lightly saute the tofu squares until they are lightly coloured on each side.
Drain the spaghetti and distribute it between 6 serving plates.
Pour the lentil sauce over the spaghetti, scatter the tofu on top and sprinkle with the chopped almonds.
Serve with a salad or steamed vegetables.
NOTES: Tamari is pure, top quality soy sauce, and is free from chemicals and preservatives. It can be used for flavouring in place of added salt or stock cubes in soups, vegetable dishes, pies, casseroles and dressings. It is available at health food stores and large supermarkets.