Meat free Bolognese

This was my first time making a meal with plant based meat. Darren has cooked a few vegan meals mostly at his girlfriends house as she is vegan and when she brought her own vegan roast on Christmas day, we cooked it on the BBQ for her, but it wasn't our cup of tea, not enough flavour for our liking.

I have tried ready made tofu sausages a while back but didn't like them, yet again, not much flavour, so when I saw this plant based mince reduced at the supermarket I thought I would give it a try with various herbs and spices.

As per usual, it was just a case of tasting as I added the ingredients until I got what I thought was tasty and what my family would like.

Ingredients

1 Tbsp olive oil

I onion, finely diced

1/2 red capsicum, diced

2 garlic cloves, minced

100 g mushrooms, sliced

50 g sun dried tomatoes, finely chopped

 salt and black pepper

vegan mince

400 g tin diced tomatoes

150 ml red wine

1 tsp Worcestershire sauce

2 tbsp tomato puree

1 tbsp dried mixed Italian herbs

1 tbsp mushroom powder

2 tsp vegetable stock powder

250 g dried spaghetti

Method

1.  Heat oil in a large saucepan, add onion, cook for a few minutes until softened. Add capsicum, sliced mushrooms, sun dried tomatoes and garlic, add a pinch of salt and a good grind of black pepper. Cook, for 3-4 minutes, stirring regularly to prevent sticking. 

2.  Add vegan mince, cook, stirring occasionally, breaking up any lumps for 8-10 minutes.

3.  Add tinned tomatoes, wine, Worcestershire sauce, tomato puree, Italian herbs, mushroom powder and veg stock powder. Bring to the boil. Reduce heat to low. Simmer for 25-30 minutes.

4.  Cook spaghetti according to packet directions.

Enjoy