Vegan Spaghetti Bolognese
fresh basil leaves
vegetable stock cube
dried soya mince
Mince the garlic and roughly dice the onion and celery.
Roughly dice the pepper and slice the mushroom and keep both separate.
Add the oil to a large saucepan and turn on a medium-high heat.
Add the onion, garlic and celery and cook for 3-4 minutes until soft.
Add the pepper and cook for 2-3 minutes.
Add the mushroom and cook for a further 2-3 minutes.
Roughly chop the basil and add with the oregano. Cook for a further minute.
Reduce the heat to medium and add the tinned tomatoes and tomato puree and stir.
In a separate bowl, mix the stock cube and the boiling water. Stir until fully combined.
Add the stock, nutritional yeast, dried soya mince and bay leaves to the pan. Season well with salt and pepper.
Cover and cook for about 20 minutes, stirring every five minutes or so. Add more water if the mixture becomes too thick.
Make spaghetti according to packet instructions and serve with the bolognese