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