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Vegan Spag Bol
Can you name a better combo than garlic bread and a vegan spag bol?
We made this delicious spaghetti bolognese using meatless meat and oh my was it good. We paired it with the only thing you should have with a bolognese, homemade garlic bread!
We added a cacao powder to our bolognese which you may think is a little bit weird… however, you just have to try it adding it, it makes it taste SO good (it’s our secret ingredient).
This is one of our favourite free from and nut free recipes!
Prep:10 minutes
Cook:15 minutes
Level:Beginner
Ingredients
- 1 pack of meatless meat
- 2 large carrots, peeled and cut into cubes
- 1 red onion, diced
- 1 tbsp smoked paprika
- 1 tsp easy garlic
- 1 tbsp Creative Nature Cacao Powder
- 500g canned tomatoes
- Spaghetti (as much as you would like)
- Salt and Pepper, to taste
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Method
- Bring a saucepan of water to the boil and add the spaghetti.
- Add 1 tbsp of Olive oil and easy garlic to a pan and add the carrot, allow to cook for around 5 minutes, then add the diced onion and cook for a further 5 minutes until the onion starts to turn translucent.
- Add the packet of meatless meat to the pan and mix well with the onions and carrots. You may need to add a little bit more olive oil if it begins to stick to the bottom of the pan. Cook this for another 5 minutes until it starts to turn a golden brown colour.
- Add the canned tomatoes and give a good stir followed by the smoked paprika and cacao powder. Season further with some salt and pepper.
- Once the spaghetti is cooked, drain it and add to your bowl and top with the bolognese sauce.
- ENJOY