Combining autumn greens with hazelnuts, and celery, this vegan ragu combines the traditional sweet tomato flavour and fresh green herbs, with protein rich soy mince.
Prep time: 1 hr
Serves 4 – 5
200g greens (e.g. kale)
drizzle of oil
bunch of celery
4 handfuls of hazelnuts
tin of tomatoes
200ml boiling water
2 tbsp vegan worcestershire sauce
1 tbsp tomato puree
250g vegan mince
optional: stock cube
handful of fresh green herbs (e.g. parsley, oregano)
wholegrain spaghetti
tahini
Chop the greens into 2cm strips, and boil in a saucepan for 8 – 15 minutes. Drizzle some oil in a saucepan and warm up to a medium heat. Chop the celery into 1cm strips and place in the oil. Add the nuts to the celery. After frying for 5minutes, pour a can of tomatoes over the veg. Add worcestershire sauce, tomato puree, and stock cube. Add the water to the pan and stir well. Add the mince to the sauce and stir. Bring to the boil, then simmer for 15minutes. Drain the green and add to the mix. Simmer for a further 15 minutes. Cook the spaghetti. With 2 minutes to go mix fresh herbs into the ragu. Serve ragu on top of spaghetti with a dollop of tahini.
