MEAT-FREE SPAGHETTI BOLOGNESE

INGREDIENTS

2 tbsp olive oil

1 white onion, diced

3 celery stalks

2 long sweet red peppers, diced

8 garlic cloves, crushed

1 pack vegan bacon (I Used Vivera vegan bacon 175g)

1 tsp smoked paprika

1/2 tsp black pepper

1/2 tsp salt

300g portobello mushrooms, blitzed in food processor

2 tbsp tomato paste

Fresh rosemary and oregano

1 courgette, diced

1 aubergine, diced

1 1/4 cup water

2 stock pots

1 cup red wine

10 sun dried tomatoes, processed into paste

1 can plum tomatoes

2 tbsp chopped fresh basil

1 tsp nutritional yeast, to serve

METHOD

Heat up a deep frying pan with olive oil on a medium heat. Once hot, add onion, celery, peppers and garlic. sauté until soft.

Add vegan bacon and fry for 5-8 mins, or until cooked. Skip this step, if not using vegan bacon.

Add mushrooms, smoked paprika, black pepper, salt, tomato paste, rosemary and oregano. Cook for 10-15 minutes, until mushrooms soften. Add 1/4 cup if mushroom begin to dry out.

Add courgette and aubergine. Cook for a further 5-10 minutes.

Add remaining water and stock pots. Bring to a low heat and simmer for 10-15 minutes.

Add red wine, sun-dried tomato paste, and plum tomatoes. Roughly break up the plum tomatoes in the pan. Cover and cook for 15 minutes.

Add fresh basil to finish. Serve with freshly cooked spaghetti pasta and nutritional yeast on top.