Vegan Spaghetti Bolognese
A vegan twist on a classic.
Prep Time5 mins
Cook Time20 mins
Servings: 2 Servings
- 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
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.