Veggie spag bol recipe
This easy vegetarian spaghetti Bolognese is packed with vegetables, making it healthier and very tasty too.
Prep: 20 mins
Cook: 35 mins
Serves 4
Ingredients
- 300g frozen vegetarian mince
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 1 teaspoon red (or green) chopped chilli
- 2 celery sticks
- 1 carrot, chopped
- 1 aubergine, finely chopped
- 1 cube reduced-salt vegetable stock with 400ml boiled water
- 1 can chopped tomatoes
- 2 teaspoons dried Italian mixed herbs
- 2 tablespoons tomato purée
- 200g mushrooms, sliced
- 250g dried wholemeal spaghetti
- 1 pinch ground black pepper
Method
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Heat a large heavy-based saucepan. Add in the frozen vegetarian mince, onion, garlic, chilli, celery, carrot, aubergine and vegetable stock. Bring to the boil.
Information:Substitute different vegetables, such as peppers, leeks, courgette or fine green beans.
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Add the tomatoes, dried herbs, tomato purée and mushrooms. Stir well. Simmer, partially covered, for 25 to 30 minutes, adding a little extra water if needed. Season with pepper.
Information:Make a meat version with 300g extra-lean minced beef, dry-frying it in the saucepan until browned, then adding the rest of the ingredients.
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About 15 minutes before you want to eat, cook the spaghetti in plenty of boiling water for 10 to 12 minutes, or according to pack instructions. Drain well, share between 4 warm plates and top with the Bolognese sauce.
Information:Try reducing the quantity of spaghetti and pair it with cooked strips of carrot and courgette to add even more vegetables to it.
