• Daniel Welstead

Amazing Vegan Spaghetti Bolognese Recipe

Makes 4 - 450 Calories



INGREDIENTS:


1 cup textured vegetable protein (tvp)

2 tbsp tomato ketchup

2 tins good quality chopped tomatoes

1 stick celery

1 large onion, chopped

½ tsp nutmeg

1 tsp chopped garlic, dried or 2 cloves fresh garlic

1 tbsp vegan Massel beef stock powder

8 chestnut or closed cap mushrooms

1 tsp dried oregano

1 tsp dried basil

½ cup water

Black pepper, to taste

Vegan parmesan, to taste.

200g Mung Bean Pasta

1 Small Bag of Rocker


METHOD:

Fry onions, celery and mushrooms until softened.


Add tomatoes, oregano, dried basil, vegan beef stock, ketchup, dried garlic, tvp and ½ cup of water.


Stir, cover and leave on a medium heat for 30 minutes.


Add black pepper followed by nutmeg.


Boil the pasta in a pan of water for 8 minutes and drain.


Mix the sauce and the pasta together.


Serve each portion with a handful of rocket.


Finally, add vegan parmesan to taste.


Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks

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