Vegan Spaghetti Bolognese

Fast & Plenty with Chef Cynthia Louise

This incredibly moreish and light dish is a great go-to for family dinners. Everyone will be blown away!

Serves: 4-6

Ingredients

(use organic ingredients where possible)

• 2 tbsp olive oil
• 2 cups onion
• 2 cloves garlic
• 1 tbsp dried oregano
• 2 cups carrots
• 1 head cauliflower
• 2 cups button mushrooms
• 1 celery stick
• 20 ounces tomato puree
• 2 tbsp balsamic vinegar
• 3 tsp honey or maple syrup
• 3 tbsp tomato paste
• 1 cup fresh basil leaves
• 1 packet spaghetti (preferably gluten-free)
• Olive Oil

Directions

1. Heat the oil in a large pan on medium-high.
2. Add the onions, garlic, and oregano, stir well and saute for a couple minutes. 
3. Add the rest of your veggies, season well and cook for 5-8 minutes.
4. Stir in the remaining ingredients, taste again and cook for 15 minutes stirring occasionally. 
5. Cook your pasta, strain and toss with a little olive oil, chopped basil, salt, and pepper 
6. Flood the pasta with your veggie sauce and serve immediately.