Spaghetti Bolognese (veggie)
4
Ingredients
150g dehydrated soya mince
1 onion
3 cloves garlic
½ courgette
1 pepper
½ punnet mushrooms
5 sundried tomatoes
1 glass red wine
1 teaspoon marjoram
1 tin chopped tomatoes
1 teaspoon vegetable stock powder
2 teaspoons marmite
White pepper
1. Weigh the soya mince into a large bowl.
2. Bring 300ml water to the boil, pour over the mince and leave to rehydrate for 10 minutes.
3. Chop the onion and mince the garlic.
4. Chop the remaining vegetables into equal sized pieces.
5. Add 2 tablespoons vegetable oil to a large saucepan and place over the heat.
6. Add the onion and cook on a medium heat until soft.
7. Add the garlic and the remaining vegetables. Cook with a lid on until they begin to soften (3 – 4 mins).
8. Drain the soya mince and add to the saucepan. Continue cooking for 5 minutes.
9. Turn up the heat to medium-high, add the red wine and allow to reduce.
10. Add the tin of chopped tomatoes. Fill the tin with water and pour into the saucepan.
11. Add the vegetable stock cube, marjoram and marmite.
12. Bring to the boil then reduce the heat. Simmer for 30 minutes.
13. Adjust the seasoning before serving.
14. Serve with cooked pasta.
When cooking spaghetti or pasta, allow 75 – 100g dried pasta per portion.
Bring a large saucepan of water to the boil with a pinch of salt. Add your pasta and stir around. Place a lid on top. Bring the saucepan back to the boil then reduce to a simmer. Simmer for about 8 minutes until the pasta is cooked. Taste a piece of pasta to check it is cooked. Drain the water away before serving.