Spaghetti and No Meatballs | Vegan Recipes

Ingredients

• 1 pack Fry’s Asian Spiced Burger (or your favourite vegan burger), chopped into small cubes
• 3 sprigs of fresh rosemary. Remove the twigs and chop the leaves into fine pieces.
• 8 cream crackers (or your favourite crackers), smash into powder form in plastic bags
• 2 heaped teaspoons Dijon mustard
• 1 heaped teaspoon dried oregano
• 40ml (about 8 tsp) water
• Sea salt
• Freshly ground black pepper
• Olive oil
• 1 bunch fresh basil
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• ½ fresh or dried red chilli, finely sliced (optional)
• 2×400 g (14 oz.) tinned (canned) chopped tomatoes
• 2 tablespoons balsamic vinegar
• 1 teaspoon brown sugar
• 400 g (14 oz.) dried spaghetti or penne
• Vegan Parmesan cheese, for grating (optional)