Spaghetti Faux-lognese

So-ya mincing around with meat again?

Whenever I start working out intensely, I begin to crave some big meals. Today’s craving was spaghetti bolognese. As I’m not able to eat beef any more, yes I said not able (at least not able to keep it down and not before breaking out in a trillion spots), I decided to cook some Granose Soya Mince I’d bought from Holland & Barrett. I had no idea what this was going to taste like but I was very happy with the results. I was a bit sceptical about the soya mince initially but it turned out all right in the end and most importantly tasted very much like minced beef but less chewy.

Ingredients

• 50g Granose Soya Mince

• 1 onion

• 1 garlic clove (crushed)

• 1 scotch bonnet

• 1 1/2 medium carrots (grated)

• 1 red bell pepper (chopped)

• 4 or 5 chestnut mushrooms (sliced)

• 400g tin chopped tomatoes

• Extra virgin olive oil

• Dried mixed herbs

• Vegetable bouillon

• 1 oxo vegetable stock cube (low salt)

• Black pepper

• Handful fresh basil

Instructions

I rarely ever follow instructions when making spag bol but decided to document this time for you my lovely readers.

1. Prep the soya mince by placing 1 sachet (50g) in a bowl with a lid, covering it with boiling water and letting it steam for a good minute with the lid on. Drain the excess water and then add some butter and fluff with a fork. This is how I would prepare cous cous so I pretty much followed the same routine.

2. Heat some extra virgin olive oil in a pan and fry the onions and garlic till translucent.

3. Add the carrots, bell peppers and scotch bonnet. Cook for a few minutes before adding the mushrooms, oxo, vegetable boullion, mixed herbs, basil and black pepper. Sauté for another minute depending on how soft you like your vegetables.

4. Stir in the chopped tomato and the soya mince. Cover the pan, reduce heat and allow to simmer. I had no idea if it would soften up too much which is why I added the soya mince last. Also, I sometimes liquidise my chopped tomatoes for a smoother/thicker sauce.

5. Taste and adjust to your liking. When the chopped tomatoes becomes a deep red, you are done.

6. Boil spaghetti to your liking and strain. Add some olive oil to stop it sticking.

I also had this with mash and avocado the next day as a small meal at lunchtime. Very yummy.

I hope you enjoy making this recipe. Enjoy!