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Prepare the veg: finely chop 1 onion, 2 celery sticks and 2 garlic cloves. Dice 1 large carrot, 1 aubergine and 100g closed cup mushrooms.
Heat 1 tablespoon olive oil in a large saucepan over a medium heat. Add the onion, celery and carrot and cook gently for 10 mins, stirring regularly, until softened.
Pour in 160ml vegan-friendly wine and let it reduce for 2–3 mins. Then stir in the garlic, 1 tablespoon tomato purée, 1 tablespoon balsamic vinegar and 2 teaspoons dried oregano. Cook for 1 min, then add the mushrooms, aubergine, 75g lentils, 800g chopped tomatoes, 1 vegetable stock cube and 200ml water.
Bring to a boil then reduce the heat to a gentle simmer. Cover the pan loosely and cook for 40–50 mins until the sauce has thickened to your desired consistency. Stir often and add a splash more water if the sauce starts to catch on the bottom of the pan.
Meanwhile, cook 300g spaghetti to pack instructions. To serve, stir 1 tablespoon soy sauce and 3 tablespoons almond milk into the sauce and spoon over the drained pasta. Garnish with a few fresh basil leaves, if you like.
Tip: Any leftovers make a tasty topping for jacket potatoes or roasted sweet potatoes. Chill completely and keep in an airtight container in the fridge. Reheat until piping hot to serve.
