This is the spag bol I make when I want the kids to eat more veg, without the usual negotiations.

Everything gets grated, stirred in and cooked down so it looks completely normal — no one questions it, and everyone eats their dinner.

Vegetable-Packed Spaghetti Bolognese.

Serves: 6–8

Prep time: 10 minutes

Cook time: 25–30 minutes

Ingredients:

1 onion, grated

1 carrot, grated

1 zucchini, grated

¼ cup red lentils

1 cup textured vegetable protein (TVP)

1 tsp minced garlic

1 cup vegetable stock

3 x 400g tins diced tomatoes

A squeeze of BBQ sauce

Salt and pepper, to taste

Oil for frying

Method:

Heat the oil in a large pot over medium heat.

Add the onion, grated carrot, grated zucchini, garlic, salt and pepper. Cook for a few minutes until softened.

Stir in the red lentils and TVP.

Pour in the vegetable stock and the tins of diced tomatoes. Mix well.

Add a squeeze of BBQ sauce, then bring the mixture to a low simmer.

Cover and cook for 20–25 minutes, stirring occasionally, until the lentils are soft and the sauce thickens.

Serve over pasta of choice.

Notes:

You can replace the TVP with regular mince if you're not vegetarian. Simply fry the mince off well first before adding the veggies.

Feature image: Supplied.