Vegan Spaghetti Skillet

• 1 tablespoon olive oil
• 1 onion, sliced into rings
• 2 garlic cloves, minced
• 400 g brown lentils, drained and rinsed
• 12 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
• 12 tablespoon chili powder
• 12 tablespoon Hungarian paprika
• 1 12 teaspoons dried oregano
• 1 teaspoon sugar
• 1 teaspoon salt
• 170 g uncooked spaghetti

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

olive oil, onion, garlic, brown lentils, vegetable protein, water, tomatoes, tomato paste, onion flakes, chili powder, paprika, oregano, sugar, salt

Taken from www.food.com/recipe/vegan-spaghetti-skillet-456779 (may not work)