Chop 2 onions, celery, 2 carrots, and then add to the pan. Then add 2 vegan beef stock and herb spice mix.

Peel and grate the Japanese kumara/sweet potato then chop olives and pitted black olives.

Add the grated sweet potato, olives, and pitted black olives to the pan.

Add 1 bay leaf and capers, then mix.

Chop 1 capsicum/bell pepper and the mushrooms.

While waiting for the sweet potato to soften, add the pasta to the boiling water.

Once the sweet potato starts to soften, add the chopped mushrooms and bell pepper. Then keep stirring.

Wash and drain lentils.

Once the veggies are pretty much cooked already, add the tomatoes and lentils. Then mix.

Add a small amount of red wine vinegar, black pepper, and salt.

Drain the pasta then wash and chop the kale and parsley, then add to the pan.

Mix well and your spaghetti bolognese loaded with veggies are ready to plate!