Amazing Vegan Spaghetti Bolognese Recipe
Makes 4 - 450 Calories
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
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