Veggie Spaghetti Bolognese

Don't be fooled by the questionable appearance of this recipe - it makes great comfort food as well as allowing you to pack veggies in too.

For this, I used Natruli's pea protein mince - which means this is soya free! It's usually stocked in the meat isle, which can be a pain, but if you can find this it's AMAZING!

The spaghetti in the photos is wholewheat; you can use either this or normal, or even a different shape pasta if you prefer.

This serves 4 people, and has around 450 calories per portion.

Ingredients:

• 1 x 400g can of chopped tomatoes
• Tomato puree
• 1x pack of vegan mince (Tesco, Holland & Barrett and Sainsbury's all sell these! Vivera and Natruli are also vegan)
• 1 TSP of chopped garlic (add more if you want!)
• 2 TSP chopped basil
• Dash of vegan Worcester sauce (optional)
• 1 box of mushrooms
• 1 carrot
• 1 onion
• Handle of spinach
• 1 pepper
• 1 TBSP oil, for frying
• Salt and pepper, to season

Method

1. Cook the spaghetti according to the packet instructions
2. Fry the onion in the oil, salt and black pepper until it begins to turn golden
3. Add the mince, and fry for 5 minutes until it begins to brown
4. Add the carrot, pepper, garlic and mushrooms and continue to fry. Add water if the mixture becomes too dry
5. Add the basil, chopped tomatoes and tomato puree. Simmer until a sauce forms (add the Worcester sauce here if you want)
6. Add the spinach
7. Serve with the spaghetti (Adding nutritional yeast to this makes it even better!)