So, one of the easiest and most filling recipes I do is also one of the most flexible. I’ve written a basic recipe here, but you can experiment with different vegetables, or put in cooked lentils instead of soy mince, whatever you like. I hope it goes without saying that the level of seasoning and garlic are merely to my taste, so adjust those as you see fit too. This recipe feeds two hungry people, or more if you throw in a bit of bruschetta to start or something.
One small red onion
3 cloves of garlic
One can of chopped tomatoes
1 cup soy mince
1 cup frozen mixed veg
Half a can of kidney beans
2 teaspoons oregano
2 teaspoons basil
Half a tablespoon of hot sauce
Tablespoon of ketchup
Here’s how I do it:
Put a pan of water on to boil for the spaghetti and while that’s heating up, prepare your ingredients.
Chop your onion into half moons and mince the garlic. Pop them into a frying pan with a few splashes of water and heat them gently.
Once your water’s boiling, put in the spaghetti and cook for ten minutes or whatever the package instructions say.
Empty the can of tomatoes into the frying pan and add the mince and frozen veg. Give it a good stir.
While that’s bubbling away, drain and wash your kidney beans using a sieve or colander and add them to the pan after a few minutes.
Add your oregano, basil, hot sauce and ketchup and stir again, making sure everything’s mixed well.
Simmer away until your spaghetti is cooked. Drain the spaghetti and make sure it’s dried off before adding to warmed bowls.
Your bolognaise should be cooked by now, so spoon it over the top of the spaghetti.
Serve with cracked pepper and maybe a grating of vegan cheese. Enjoy!