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

Nutrition (per serving)
Ingredients
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Olive Oil2 tablespoon
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Frozen pre-diced onion2 cups (230 g)
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Meat free mince ( we use Salisbury own brand)0.50 kg
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Bisto gravy granuals2 tablespoon
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Water0.5 cups (120 ml)
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Grated carrot2 cups (140 g)
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Sliced mushroom2 cups (140 g)
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Chopped tomatoes2 cans
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Passata1 carton
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Tomato puree2 tablespoon
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Dried mixed Italian herbs3 tsp
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Ready chopped frozen garlic (or garlic puree)2 tsp
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Yeast flakes (I use marigold Engevita brand)2 tablespoon
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Salt and pepper1 pinch
Method
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Fry the onions, garlic and mince together in the olive oil until cooked (10 mins).
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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.
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Add the frozen mushrooms, carrots, chopped tomatoes and passata.
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Add the yeast flakes and season to taste.
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Ready for the Freezer
Simply portion out the mixture into a labelled sealed freezer bag and freeze flat.
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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.