Enjoy this comforting vegan Bolognese recipe which substitutes meat for hearty puy lentils and is served with vegan pesto coated spaghetti.

1. Place the lentils in a small pan with the hot vegetable stock and place over a medium-high heat. Cook for 15 min.

2. In the meantime, dice the onion, celery and carrot into 1cm cubes, and finely slice the garlic.

3. Add a splash of vegetable oil to a saucepan and sweat the vegetables with a pinch of salt until soft but not coloured.

4. Add the oregano and the tomato purée. Stir for a couple of minutes, then add the tinned tomatoes, mushrooms, bay leaves and the lentils (including any stock still left in the lentil pan).

5. Simmer for 30 min to allow the sauce to thicken.

6. 10 min before the sauce is due to be ready, cook the spaghetti in a pan of salted boiling water for 8-12 min or until al dente.

7. Drain the pasta and stir through the vegan pesto.

8. Serve up hot with the sauce.

Vegan pesto:
1. Toast the pine nuts in a hot dry pan until starting to colour.

2. Using a mortar and pestle or a blender, grind together the nuts, garlic and basil leaves to a paste then stir in the oil.

3. Stir in the nutritional yeast, salt and lemon juice. Taste and adjust the seasoning if needed.

Enjoy!