Vegan Spaghetti Bolognese
This spaghetti bolognese is not only a FF but also vegan, super easy and delicious. This is a perfect dinner for the family. Let's dig in.
- 2 Medium carrots, Chopped
- 2 Celery sticks, Chopped
- 4 Cloves Garlic, minced
- 1 White onion, finely diced
- 6 Chestnut Mushrooms, sliced
- 5 Linda McCartney Sausages (defrosed)
- 3 Tbsp Olive oil
- 100ml Red wine
- 230ml Vegetable stock
- 1 Tbsp Tomato Paste
- 2 Tins chopped Tomato
- 1 Tsp Vegan worchestire sauce
- 1 Tsp Balsamic vinegar
- 1 Tsp Italian seasoning
- 2 Bay leaves
- Portion per person of Wholemeal Spaghett
- Salt and pepper to taste
Over medium heat cook the sausages until brown, turning occasionally for 10 minutes. Once the sausages have cooked, use a fork to mince them and set aside for later.
Heat olive oil in the same pot and add your onion, cook until translucent.
Add the mushrooms, carrots and celery and cook for 5 minutes until softened, then add the garlic.
To the pot add in the tomato paste stirring to coat the vegetables, followed by the red wine.
Scrape the bottom of the pot deglazing it to pick up all the delicious flavours. Cook over medium heat for 3 minutes.
Add the canned tomatoes and vegetable stock followed by the italian seasoning, balsamic vinegar and worcheshire sauce, toss in the bay leaf and let cook for a minimum of 30 minutes (the longer the tastier).
Once the sauce is cooked to your liking, add spaghetti into boiling water and cook to packet instructions.
Meanwhile add in the sausages from earlier and mix well into the sauce. Chop up some basil and add in.
To serve, divide the cooked spaghetti between four dishes, spoon equal portions of Bolognese sauce over each and sprinkle with extra basil.