Quick-and-Easy Vegan Sunday Spaghetti Bolognese | VegNews

Ingredients

• 2⅓ cups
• spaghetti noodles
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 celery stick, finely chopped
• 1⅓ cups mushrooms, finely chopped
• 2 garlic cloves, crushed
• 2½ cups frozen soy crumbles
• 3 cups chopped, canned tomatoes
• 1 tablespoon tomato purée
• ½ cup
• red wine
• 1 tablespoon tomato ketchup
• 1 teaspoon dried oregano
• 1 teaspoon dried marjoram
• 1 teaspoon fresh basil leaves, torn, for garnish
• vegetable stock
• cube dissolved in 1 cup boiling water
• ¼ teaspoon salt
• ¼ teaspoon pepper