Vegan spaghetti bolognese

by - https://thebatchlady.com/r/3460/

This is a meat-free take on the classic family favourite. Who would know the difference?

Prep Time
Cook Time
Total Time
Difficulty
Intermediate
Cuisine
Italian
Servings
4

Nutrition (per serving)

Calories
442kcal
Fat
16.5g
Sat. Fat
3.2g
Carbs
50.8g
Sugars
16.8g
Fibre
14.4g
Protein
27.8g
Salt
1,253mg
Ingredients
Serves

Ingredients

  • Olive Oil
    2 tablespoon
  • Frozen pre-diced onion
    2 cups (230 g)
  • Meat free mince ( we use Salisbury own brand)
    0.50 kg
  • Bisto gravy granuals
    2 tablespoon
  • Water
    0.5 cups (120 ml)
  • Grated carrot
    2 cups (140 g)
  • Sliced mushroom
    2 cups (140 g)
  • Chopped tomatoes
    2 cans
  • Passata
    1 carton
  • Tomato puree
    2 tablespoon
  • Dried mixed Italian herbs
    3 tsp
  • Ready chopped frozen garlic (or garlic puree)
    2 tsp
  • Yeast flakes (I use marigold Engevita brand)
    2 tablespoon
  • Salt and pepper
    1 pinch

Method

  1. Fry the onions, garlic and mince together in the olive oil until cooked (10 mins).

  2. Stir in the Bisto granules, the water, purée and herbs, cook for a further 4 mins over a low heat to ensure the mince is cooked for the required time. Then remove from the heat and allow to cool to room temperature.

  3. Add the frozen mushrooms, carrots, chopped tomatoes and passata.

  4. Add the yeast flakes and season to taste.

  5. Ready for the Freezer

    Simply portion out the mixture into a labelled sealed freezer bag and freeze flat.

  6. Ready to Eat

    Remove from freezer and defrost overnight in the fridge.
    Heat the mince mixture to piping hot and serve with freshly cooked spaghetti and dairy free garlic bread.

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