Jackfruit bolognese with vegan parmesan

Ingredients

• 1 tbsp rapeseed oil
• 320g carrots (3 medium), finely chopped
• 4 celery sticks (320g), finely chopped
• 4 garlic cloves, finely grated
• 410g can jackfruit in water, drained and finely chopped
• 100g red lentils
• 3 tbsp tomato purée
• 4 tsp vegetable bouillon powder (check it’s vegan)
• 1 tbsp chopped thyme
• 325g wholemeal spaghetti
• chopped parsley, to serve (optional)
• 40g cashews
• 4 tsp nutritional yeast
• 1 tsp garlic granules

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