Vegan Spaghetti Bolognese

AuthorThe Batch Lady

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

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Standard batch serves 4

Yields1 Serving
 2 tablespoons olive oil
 2 cups frozen pre-diced onions
 0.50 kg meat-free mince (we use Sainsbury's own brand
 2 tablespoons Bisto gravy granules (use reduced salt if preferred)
 ½ cup water
 2 cups grated carrot
 2 cups frozen sliced mushrooms
 2 tins chopped tomatoes
 1 carton passata
 2 tablespoons tomato puree
 3 teaspoons dried mixed Italian herbs
 2 teaspoons ready chopped frozen garlic or garlic puree
 2 tablespoons yeast flakes - optional. I use Marigold Engevita brand, a great source of B12
 salt and pepper
1

Fry the onions, garlic and mince together in the olive oil until cooked (10 mins)
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.
Add the frozen mushrooms, carrots, chopped tomatoes and passata.
Add the yeast flakes and season to taste.

2

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

3

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.

Make sure that reheated food is thoroughly cooked all the way through. If you’re cooking or reheating meat, cut it open with a clean knife to check it is piping hot all the way through – it should be steaming. www.foodsafe.eu

Ingredients

 2 tablespoons olive oil
 2 cups frozen pre-diced onions
 0.50 kg meat-free mince (we use Sainsbury's own brand
 2 tablespoons Bisto gravy granules (use reduced salt if preferred)
 ½ cup water
 2 cups grated carrot
 2 cups frozen sliced mushrooms
 2 tins chopped tomatoes
 1 carton passata
 2 tablespoons tomato puree
 3 teaspoons dried mixed Italian herbs
 2 teaspoons ready chopped frozen garlic or garlic puree
 2 tablespoons yeast flakes - optional. I use Marigold Engevita brand, a great source of B12
 salt and pepper

Directions

1

Fry the onions, garlic and mince together in the olive oil until cooked (10 mins)
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.
Add the frozen mushrooms, carrots, chopped tomatoes and passata.
Add the yeast flakes and season to taste.

2

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

3

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.

Vegan Spaghetti Bolognese

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