Vegan spag bol

Vegan spag bol – serves 2

Sauce

350 g fresh cherry tomatoes

3 crushed garlic cloves

2 tsp smoked paprika

½ tsp onion salt

1 tbsp oregano

1 tsp parsley

1 tbsp white wine vinegar

“mince”

250g chickpeas soaked in water, drained

3 sticks of celery finely chopped

150g mushrooms finely chopped

1 stick of spring onion finely chopped

100g uncooked spaghetti – I use gluten free (brand)

Preparing the sauce.

1. Take all of the tomatoes and place them in a pot, adding 200ml of boiled water, and simmer on a low heat for 10 minutes.

2. After 10 minutes, the tomatoes should be soft enough now so we can press them with a potato masher just to speed up the process a little bit. Don’t press them too much because they will continue to break down while they continue to simmer.

3. Add to the sauce the crushed garlic, smoked paprika, onion salt, oregano, parsley, and white wine vinegar, and leave to simmer. Stir this every few minutes and watch the water levels.

4. Pre-heat a large non-stick pan, and add all of the mince ingredients. If you do not have a non-stick pan, use about a teaspoon of olive oil. Let that cook on a high heat and stir regularly for around 5 minutes, before lowering the heat and allowing the ingredients to cook further.

5. Add your tomato sauce to the pan of mince, and stir until well blended, and place the spaghetti on top of the Bolognese. The spaghetti should not be touching any of the water in the bottom of the pan. If the sauce has reduced a lot, add more hot water because this will be absorbed by the spaghetti while it steams. Don’t add more than 50ml at a time.

6. Check your spaghetti intermittently over 20 minutes to make sure it doesn’t get too dry and start to burn. After 20 minutes the spaghetti should be cooked through and soft. Stir in, and enjoy.