The Best Vegan Spaghetti

Scaled for 6 portions · 5 steps

455 gvegan ground beef (I used Beyond)1medium yellow onion, finely diced425 gcan lentils, drained and rinsed425 gtomato sauce170 gtomato paste1 cupwater1 tspItalian seasoning2 tspdried parsley flakes1 tspgarlic powder0.25 tspcrushed red chili flakes1 tbspvegan Worcestershire sauce, optional1 tbspgranulated sugar4 tbspchopped fresh basil, optional455 gspaghetti noodles—Vegan Parmesan—Dutch Oven Bread (or other crusty bread)

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