Spaghetti Bolognaise

Spag Bol, a classic favourite! So why not veganise it? :D

Cheap, easy and yum!

Ingredients:

2 cups Soy mince

1 cup of Mushrooms

1 large Pepper

1/2 cup Vegetable stock

1 tbspSoy sauce

1 diced Onion

3 cloves garlic

Olive oil / coconut oil

Spaghetti

2 tins chopped tomatoes

1 Courgette

1 tbsp tomato purée 2 bay leaves 3 tsp basil 2 tsp oregano

Peas (or any other vegetables to bulk it out e.g. Aubergine) Optional: for a creamier sauce, add 1 tbsp tahini or almond or cashew butter

Method: 1. Start by frying the onions in coconut oil on a low heat till transparent. Add in the peppers also.

2. Add the garlic, courgette and mushrooms and cook until the mushrooms are golden brown.

3. Pour in the tinned tomatoes, vegetable stock then the soy mince. If the mince soaks up a lot of moisture add more stock or tomatoes. Stir.

4. Add soy sauce, herbs and tomato purée. Mix well. Let to simmer for ten minutes.

5. Cook the spaghetti for 9 minutes on a medium heat making sure they don't clump together.

6. Drain the spaghetti, add a dash of olive oil on top. Serve the bologhnaise on top of the bed of spaghetti! And there you have it!

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