Vegan Spaghetti Bolognese

(Serves 4)

INGREDIENTS

1 onion, quartered

2 cloves garlic

3 cups mushrooms

1 carrot, grated

1 zucchini, grated

1 tbsp seeded mustard

1 tsp salt

3 cups cooked kidney beans

5 tomatoes, blended to puree

1 cup tomato paste

1 cup water

2 handfuls parsley, roughly chopped

1 handful basil leaves, stalks removed

1 packet spaghetti

METHOD

Place the onion, garlic and mushrooms into a food processor or high speed blender and blend until the mixture is crumbly texture, then place into a bowl. Add the tomatoes to a blender and puree to a smooth sauce. Cook the spaghetti in a pot of boiling water.

Heat a frying pan on a high heat and saute the mushroom and onion mixture for 5 minutes, stirring frequently. Add the pureed tomatoes and the tomato paste. Add the kidney beans and the basil leaves and half of the chopped parsley, then stir. Cook on a high heat for 5 minutes. Add the grated carrot and zucchini and continue to cook for a further 5 minutes.

Place the cooked spaghetti into 4 bowls and top with about a cup of bolognese. Top with some chopped parsley and serve.

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