Super Meaty (Vegan) Spag Bol

You will need

  • 1 celery stick
  • 1 small carrot
  • 2 plant-based sausages
  • 200g mushrooms
  • Small handful of thyme leaves
  • Small handful sage leaves
  • 1 tbsp tomato purée
  • 1/2 clove garlic crushed and finely chopped (with adult supervision)
  • 1 tsp fennel seeds
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp soy sauce
  • 1 tsp nutritional yeast
  • 1 x 400g tin chopped tomatoes
  • 1 tbsp ketchup
  • 1 bay leaf
  • 1 cinnamon stick
  • ½ orange
  • 400g wholewheat spaghetti

Step One - Blitz the bolognese mixture

Peel the carrot and roughly chop along with the celery stick and the mushrooms. Add to a food processor along with the sausages and pulse until finely chopped. Add the thyme or sage leaves, tomato purée, garlic and fennel seeds and pulse a few more times. There is a lot of chopping and peeling in this recipe, so remember to have a grown-up with you to help at all times! - If you don't have a food processor just take your time and cut all the ingredients as finely as you can.

Step Two - Cooking the bolognese

Heat the olive oil in the frying pan, with the help of your grown-up. Tip in the 'mince' mixture and stir fry for a few minutes, before adding the balsamic vinegar, soy sauce, nutritional yeast, chopped tomatoes, ketchup, bay leaf, and cinnamon stick. Squeeze in the juice from the orange before stirring, and then leave to simmer while you cook the pasta.

Step Three - Cook the pasta

Ask your grown-up to top up the water in the pasta pan with water from the kettle before adding the salt and bring to the boil. Add the spaghetti and cook until soft, following the instructions on the packet.

Step Four - Finishing touches

Carefully remove the cinnamon stick and bay leaf from the bolognese and discard. Use tongs to slosh the cooked pasta into the frying pan with the sauce, bringing some of the pasta water with it as you do so. Mix everything together with the tongs, adding more pasta water to loosen, if needed. Serve with nutritional yeast, a drizzle of good olive oil, and garnish with basil leaves and then enjoy!

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