The Diminishing Vegan

Veganism and Weight Loss

Tag: syn free

Vegan Spaghetti Bolognese – Slimming World

There are certain meals that I make regularly, and this is one that is usually on the menu at least once a week. It is included so regularly as it is quick to make, this seems to be a theme in my cooking. On week nights I try to stick to meals that take 30 minutes or less to make, and this takes around 25 minutes so fits right in.

As vegan meat is being used, this doesn’t take as long as meat to cook, so it really is quite quick. If you do have more time, you could add a little red wine and let it cook off slowly, but this is something I never have time for.

It’s also a healthy vegan twist on a classic, so could be a good introductory meal for those looking to begin to transition over.

Vegan Spaghetti Bolognese

Vegan Spaghetti Bolognese

A vegan twist on a classic.
Prep Time5 mins
Cook Time20 mins
Course: Main Course
Cuisine: Italian
Servings: 2 Servings
Calories: 450kcal

Ingredients

  • 1 Onion White
  • 3 Cloves Garlic
  • 1 Stalk Celery Optional
  • 8 Mushrooms White or Chestnut
  • 1 tbsp Tomato Puree
  • 1 tsp Basil
  • 1 tsp Oregano
  • 1 tsp Mixed Italian Herbs
  • 300 ml Vegetable Stock
  • 200 g Vegan Mince
  • 1 tin Chopped Tomatoes
  • 160 g Wholewheat Spaghetti
  • 2 tbsp Nutritional Yeast

Instructions

  • Put the pasta into slightly salted boiling water to cook.
  • Chop and water sautee the onion. Once softened, add the chopped garlic and cook for another minute.
  • Add the chopped celery and mushrooms and cook until the water has released from the mushrooms, around another 5 minutes.
  • Add the tomato puree and herbs and mix through well, stirring and cooking for another couple of minutes.
  • Add the mince, I use frozen but you can use fresh too. Mix well through the herbs and vegetables.
  • Add the tin of chopped tomatoes and stock. Don't add too much though, as this isn't cooking for long it shouldn't be too liquidy. You may not use all of the stock.
  • Simmer for 5 minutes, add salt and pepper to taste. In the last couple of minutes cooking, add the nutritional yeast.
  • Drain the pasta and mix well with the sauce.
Vegan Spaghetti bolognese

It’s not spaghetti but you get the idea, with vegan parmesan

I’ve also made this with vegan sausage or meatballs in place of the mince and it is very versatile. Of course, feel free to have this with any type of pasta. I also use this as the base of my lasagne which I will be doing a recipe for soon.

For syns, the nutritional yeast would be 1, and for the mince, it depends on what brand you use. For syn free you could miss out the nutritional yeast, and use soaked TVP. I usually have this with steamed vegetables (one day, I’m going to turn into a stalk of steamed kale I swear), but my family have garlic bread with this, either this 32p tesco option or this frozen asda garlic bread which is pre slices with bigger slices for 80p.

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Vegan Haggis | Homemade Haggis

(This is a repost but as its nearly Burns night it seemed a good post to share again)

I’m Scottish, therefore I love haggis. However, I’m following slimming world, and the readily available pre-made vegetarian haggis’ (that are vegan), are 9 syns per 100g. That is 9 syns per quarter. I usually have half in one go, 18 syns is not something I’m prepared to eat, nor am I prepared to only have one quarter, so when it was St. Andrews Day recently, I went searching on the internet for a vegan haggis recipe that was fairly straight forward, and I found this one. I have tweaked the recipe a little to make it slimming world friendly (syn free, it uses a Healthy Extra B in the form of rolled oats), while it was not exactly like one of the shop bought haggis’, it was pretty damn tasty. I’ll definitely be having it again.

Vegan Haggis (Slimming World Friendly)

Vegan Haggis

Not quite as calorific as your shop bought haggis but delicious nonethless.
Course: Main Course
Cuisine: Scottish
Servings: 2 Servings

Ingredients

  • 2 Cloves Garlic
  • 1 Onion White
  • 1 Bay Leaf
  • 1 Stalk Celery
  • 1 Carrot
  • 75 g Mushrooms Finely Chopped
  • 125 g Kidney Beans
  • 125 g Red Lentils
  • 300 ml Vegetable Stock
  • 1/4 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1 tsp Thyme
  • 40 g Rolled Oats

Instructions

  • Preheat oven to 175 celsius, 160 for a fan. Use spray oil to sautee onion and garlic.
  • After 5 minutes add the bay leaf, celery, carrot and some salt.
  • After another 5 minutes add the mushrooms. Cook for a further 5 minutes.
  • In a separate bowl roughly mash the kidney beans with a fork, Add lentils, spices and vegetable stock. Lastly add the oats and mix well.
  • Add to the vegetable mix and cook for about 5 minutes until the mixture begins to thicken. Transfer to an ovenproof dish and bake for 20 – 25 minutes.

When you’re getting it out it does tend to fall apart, so spoon it out of the dish when it’s done. I had it with mashed carrots and turnip, then some cabbage and brocolli on the side and of course gravy (2 syns worth) on top making it syn free and SP. If you’re looking for a no syn alternative this is it! Enjoy!

Homemade Vegan Haggis

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Tomato and Herb Sauce | Dinner

This tomato and herb sauce is made usually once a week in my house, it’s quick, can be frozen, nutritional and definitely slimming world friendly. I usually serve it with wholewheat spaghetti, occasionally I’ll have with rice, or even just vegetables. It can also be used in lasagne, and I use a similar base when making bean chilli.

Tomato and Herb Sauce

Ingredients

  • Spray Oil
  • 2 Garlic Cloves, Chopped finely
  • 1 Onion, Chopped
  • 8-10 Mushrooms, Sliced
  • 1 Carrot, Chopped
  • 1 Stalk of Celery, Chopped
  • Tomato puree
  • 1 Box of Chopped Tomatoes (or a tin)
  • Vegetable Stock, around 1/2 litre
  • Italian Mixed Herbs
  • Basil
  • Salt and Pepper

Method

Sautee the garlic and onion in a pot with spray oil for a few minutes. Add mushrooms and continue cooking for another few minutes. Add celery and carrot and cook for another 2 minutes.

Add the tomato puree and herbs. I don’t measure the herbs, just a generous sprinkle of the basil and mixed Italian herbs (basil, oregano, thyme and parsley). I season with salt and pepper.

Add the chopped tomatoes and stock. This will make quite a liquidy sauce. This needs reduced and will take around 30 – 40 minutes to get to a thickness that is suitable. The longer you cook the sauce the richer it gets, 30 – 40 minutes at a simmer is usually about right, but taste it often to be sure.

Finally, right at the end I may use the hand blender to blend it up a little. My daughter can be fussy about vegetables in sauce, so if I blend it up she can’t see them. If it’s just for myself though I often won’t bother.

Syn free, delicious, packed full of vegetables, it’s a great sauce. I hate jarred sauces now, they taste way too salty for me, but with this being so easy to make I really don’t mind. Plus, it costs about £1.50 for four portions. Cheap as anything.

Tomato and Herb Sauce

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