Spaghetti bolognese is one of the easiest and most satisfying dinners we eat! This vegan version has all of the taste and protein, but less fat. Give it a try.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 people
- 200 g wholewheat pasta
- 150 g cannellini or kidney beans
- 80 g chopped onion
- 80 g sweetcorn
- 100 g vegan mince (optional)
- 60 g chopped mushrooms
- 400 g tinned chopped tomatoes (drained)
- 400 g passata
- 1 tbsp olive oil
- 1 tsp garlic puree 1 tsp chilli powder
- 1 shake salt and pepper
Start the spaghetti cooking in water for around 20 minutes (check the packaging for exact timings).
Whilst the spaghetti is cooking, lightly fry the mince, mushrooms and onion in the olive oil until browned and dry.
Add the beans, sweetcorn, chopped tomatoes, passata, garlic puree and chilli powder, and mix thoroughly. Simmer for 10 minutes.
Drain your cooked spaghetti and add to your bolognese, stir together.
Serve and sprinkle salt and pepper on top. Enjoy!