Vegan Spaghetti Skillet

Comfort food at it's vegan finest!

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  onion, sliced into rings
• 2  garlic cloves, minced
• 400  g brown lentils, drained and rinsed
• 1⁄2 cup  fine  textured vegetable protein (soaked in 3/4 cup boiling water for 5 minutes)
• 2  cups water
• 400  g diced tomatoes
• 150  g tomato paste
• 2  tablespoons  dried onion flakes
• 1⁄2 tablespoon chili powder
• 1⁄2 tablespoon Hungarian paprika
• 1 1⁄2 teaspoons dried oregano
• 1  teaspoon sugar
• 1  teaspoon salt
• 170  g  uncooked spaghetti

Directions

1. In a large skillet heat the oil over medium-high heat. Cook onions until caramelized.
2. Add garlic and saute for 2 minutes. Add lentils and TVP until heated through.
3. Add the water, diced tomatoes, tomato paste and seasonings. Bring to a boil. Add uncooked spaghetti. Cover and simmer for 30 minutes or until the spaghetti is tender, stirring frequently, adding more water if required.