Vegan Spaghetti Bolognese

Ingredients

For 4 portions

• 🏺 20ml olive oil
• 🧅 150g onions
• 🥕 150g carrots
• 🪴 100g celery
• 🧄 9g garlic
• 🍄 200g mushrooms
• 🍔 300g veggie mince
• 🥫 30g tomato paste
• 🍷 125ml wine, table, red
• 🥫 400g canned tomatoes
• 🥕 150ml vegetable broth (rehydrated stock cube)
• 🥣 10ml soy sauce
• 🌿 1g oregano
• 🌿 1g bay leaf
• 🍝 320g spaghetti (dry)
• 🍞 15g nutritional yeast
• 🌿 10g basil
• 🌿 1g black pepper

Method

1. Finely dice the onion, carrot and celery, chop the garlic and finely chop the mushrooms.
2. Heat the oil in a large, heavy pan and cook the onion, carrot and celery over a medium heat for 10 minutes, until soft and sweet.
3. Turn up the heat, add the mushrooms and fry for 5 minutes, until their liquid has gone and they start to brown.
4. Add the plant-based mince and fry for 4 to 5 minutes, breaking it up, until browned. Stir in the garlic and tomato paste and cook for 2 minutes.
5. Pour in the red wine and let it bubble until nearly gone.
6. Add the tomatoes, stock, soy sauce, oregano and bay leaf. Bring to a simmer, partly cover and cook gently for 30 minutes, stirring now and then, until rich and thick. Add a splash of water if it dries out.
7. Meanwhile, cook the spaghetti in plenty of salted boiling water until al dente. Keep a mugful of the cooking water, then drain.
8. Remove the bay leaf and season the sauce with pepper. Toss the spaghetti through the sauce with a splash of the cooking water.
9. Serve topped with the nutritional yeast and torn basil.