When I first considered going vegan i thought the was no way I could give up my favorite meal in the whole world spaghetti bolognese. Not only was it my favorite it was a dinner the whole family loved. We have tried a few different versions since I went vegan and this our favorite even Master 7 loves it. So without further ado here is the recipe for a delicious hearty family favorite..
2 tbsp. of olive oil
1 onion diced
1 large carrot chopped
2 tsp of minced garlic (you can use fresh)
2 tbsp. of italian herbs
1 cup of vegetable stock
1 cup of soy protein (dry)
2 cans of diced tomatoes
1 small can of tomato paste
2 cups of chopped mushrooms
500g gluten free spaghetti
In a large pot heat the olive oil then place carrots and onions in the pot and heat for 5 minutes.
Add the italian seasoning and salt and pepper.
Add the mixed garlic for about a minute then add the soy protein and the vegetable stock.
Stir then simmer for a minute add the tomato paste mix well.
Add the cans of diced tomatoes and bring it to the boil on medium heat then add mushrooms.
Then simmer for 10 minutes.
Cook the pasta to packet directions and then drain.
Serve the pasta in a bowl and top with the bolognese.
Cooking time 30 minutes Serves 6