This classic bolognese made with soya contains all nine amino acids, protein and zinc. I find myself craving the tomato-y richness of the sauce, combined with the chewy texture of the soya meat, and the nuttiness of the wholewheat spaghetti. This version is made with oregano, only, but you can add spices like cumin and cloves for a Meditarranean twist. You should have most of the ingredients in stock, so it doesn’t require much shopping.
prep time 1 hour
serves 4
generous drizzle of oil
150g onion or leek, chopped
250g mushrooms, chopped
sprinkling of oregano
250g soya mince
tinned tomatoes
3 tsp tomato puree
2 tsp garlic puree / 3 garlic cloves chopped
150ml vegetable stock
splash of vegan worcestershire sauce
250g leafy greens chopped
200g wholewheat spaghetti
Drizzle oil in a deep frying pan, on a medium heat. Add leeks/onion and fry until transluscent. Stir in the mushrooms and fry for a few minutes, adding the oregano. Pour in the soya mince and stir. Add tinned tomatoes, purees, vegan worcestershire sauce and vegetable stock. Gently bring to the boil, stirring occasionally. Add chopped greens and place lid on pan. Allow to boil for 10 minutes then turn down to alow heat. Simmer for 30-45minutes. 15 minutes before serving, boil kettle and put pasta on to cook. Serve in your favourite pasta bowl, bread and houmous optional!
N.B. The picture shows this exact same recipe made with green beans, rather than leafy greens.
Sarasvati Flow 