Vegan Spaghetti Bolognese
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
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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