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Vegan Spaghetti Bolognese

100g spaghetti
1 tbsp olive oil
Half an onion, chopped
Half a red pepper, chopped
Couple of garlic cloves, chopped
150g mushrooms, sliced thinly and chopped really, really, really fine until resembling mince
200g tinned chopped tomatoes
1 tsp tomato puree
1 tbsp lemon juice
50g spinach
1 tsp oregano (or any dried herbs of your choice)
Dash of soy sauce

What to do:
Cook the spaghetti as per the packet’s instructions.
Heat the oil in a large pan and fry the onion, pepper, garlic and mushrooms over a medium heat for about 5 minutes.
Next add the tomatoes, tomato puree, lemon juice, spinach, herbs and soy sauce. Stir well.
Cook for about 10 minutes, stirring occasionally.
Serve on top of the spaghetti.
(Would also make a good topping for a baked potato).