‘Proper’ Spag Bol
These days my kids (who are not vegan) are really into proper, meaty spag bol. They are quite happy to scoff down this meal though, which is meatlessly meaty thanks to soya mince. It tastes more authentic if you sauté the veg in a little oil but feel free to water sauté instead.
Free from: gluten, nut, wheat
Yeast free: replace soy sauce with liquid aminos
This is a vegan recipe
- 2 tsp rapeseed oil
- 2 onions (chopped)
- 2 cloves garlic (sliced)
- 1 stick celery (chopped)
- 1 carrot (chopped)
- 2 tins chopped tomatoes
- 1 cup soya mince
- 2 handfuls mushrooms (chopped)
- 1 handful dried mushrooms (chopped)
- 1 tsp Italian seasoning
- 1 tbsp tomato purée
- soy sauce and black pepper (to taste)
Pop the oil into a non stick pan and add the garlic, onion and celery. Cook slowly with the lid on the pan until the veg is soft. If the veg starts to catch add a splash of water.
Add the carrot and continue to cook, covered, until it is soft too.
Stir through the soya mince, tomatoes, fresh and dry mushrooms, and the Italian seasoning.
Remove the lid and simmer until the sauce has reduced and the mushrooms are cooked. If the sauce is too runny add a squirt or tomato purée.
Season with soy sauce and black pepper and serve with cooked pasta.