Veg-Packed Spaghetti Bolognese

Name: Veg-Packed Spaghetti Bolognese
Total time: 45 min
Ingredients: Bolognese; 1 large onion, diced; 1 stick celery, finely sliced; ½ red pepper, cored and diced; 1 medium courgette, chopped in half lengthways then sliced; 100g/4oz mushrooms, chopped; 3 cloves garlic, finely chopped; ½ tsp ground or fresh nutmeg, grated; 225g/8oz vegan mince; 2 x 400g/14 oz tins plum tomatoes or chopped tomatoes or 400ml/14 fl oz passata; 125ml/4 fl oz vegan red wine (use alcohol-free if preferred or 125ml boiling water); 2 tbsp tomato purée; 1 tbsp vegan syrup (eg agave or maple) or 2 tsp sugar (optional); 1 vegan stock cube dissolved in a tiny amount of boiling water; 2 bay leaves; 2 handfuls of fresh basil, stalks removed and finely chopped or use 3 tsp dried basil; 2 tsp dried oregano; ½ tsp salt; ¼ tsp black pepper; 1 tbsp tahini or nut butter (optional – to create a richer, creamier sauce); 400g wholewheat spaghetti, cooked according to instructions on packet; 8 tbsp vegan Parmesan or nutritional yeast; Fresh basil for garnish

www.veganrecipeclub.org.uk

We've taken a traditional approach with the added option of including tahini or nut butter to create a creamier sauce. You can use lentils instead of vegan mince and spiralised...

View full recipe on www.veganrecipeclub.org.uk

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Ingredients

Bolognese
1 large onion, diced
1 stick celery, finely sliced
½ red pepper, cored and diced
1 medium courgette, chopped in half lengthways then sliced
100g/4oz mushrooms, chopped
3 cloves garlic, finely chopped
½ tsp ground or fresh nutmeg, grated
225g/8oz vegan mince
2 x 400g/14 oz tins plum tomatoes or chopped tomatoes or 400ml/14 fl oz passata
125ml/4 fl oz vegan red wine (use alcohol-free if preferred or 125ml boiling water)
2 tbsp tomato purée
1 tbsp vegan syrup (eg agave or maple) or 2 tsp sugar (optional)
1 vegan stock cube dissolved in a tiny amount of boiling water
2 bay leaves
2 handfuls of fresh basil, stalks removed and finely chopped or use 3 tsp dried basil
2 tsp dried oregano
½ tsp salt
¼ tsp black pepper
1 tbsp tahini or nut butter (optional – to create a richer, creamier sauce)
400g wholewheat spaghetti, cooked according to instructions on packet
8 tbsp vegan Parmesan or nutritional yeast
Fresh basil for garnish