Spaghetti Bolognese, vegan style
Ingredients (serves 4-6)
1 Tbsp Olive Oil
1 White Onion
1-2 Garlic Cloves
1 Celery Stick
1 Tbsp Tomato Puree
1 Tsp Dried Mixed Herbs
A pinch of Salt
A good grind of Black Pepper
1 Tsp Marmite
1 Tinned Tomatoes
450g equivalent of Soya Mince
12 Oz Spaghetti
Optional: Vegan Parmesan Cheese alternative and fresh basil leaves to serve
Heat the oil in a large frying pan and add the onions. Fry on a low heat for a good 5-10 mins, until they become soft and start to caramelise. In the meantime, blitz the chopped carrot, celery and garlic in a food processor. Add this mixture to the pan and continue to fry gently for another 5 mins.
Sir in the tomato puree and marmite then add the tinned tomatoes and soya mince. (See relevant details for how to prepare your particular soya mince - dried versions are different to the 'fresh meat' alternatives). Sprinkle in the herbs, salt and pepper and leave to simmer gently for as long as you've got (the longer you leave it the better the taste, but 15 mins is fine). When you're ready, cook the spaghetti (in a pan of salted boiling water for 10 mins, if you didn't already know...) and serve.
Why not 'veg it up' by adding finely chopped mushrooms, peppers and/or courgettes. You could also replace the soya mince with a tin of green lentils. A splash of red wine with the tomatoes will also enhance the flavour of this dish. Delizioso!
More recipes coming soon...
Cutting meat and dairy from your diet is a great way to reduce your carbon footprint.
According to researchers at the University of Oxford, cutting meat and dairy products from your diet could reduce an individual’s carbon footprint from food by up to 73% 7. Source: Poore and Nemecek, Science.
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