Vegan Bolognese

I downloaded a copy of a spaghetti Bolognese which looks fabulous.

however I rarely eat beef. When my vegan niece moved in it was simpler to make one meal rather than two so substituted early soy mince from an Asian supermarket. It's very cheap and lasts a long time.

what did I use - see the following picture.

So the ingredients were:

• 1 red cup of soy mince
• Half medium sized onion
• Two chopped carrots
• Half bell pepper, deseeded and finely chopped
• Half a packet of mushrooms
• 1large chilli

So with the mince I added a squeeze of mixed herbs, a  heaped teaspoon of garlic, a teaspoon of onion paste, one teaspoon of Maggi seasoning, the chopped chilli, a few sprinkles of Maggi liquid seasoning and enough boiling water to cover everything. I then left it alone to do its thing.

When that was done, I got out my Dutch pot, added a little olive oil and started sweating down the onions and pepper. After a few minutes then added the chopped carrots and stirred everything every now and then over a very low heat.

once the carrots looked like the edges were getting slightly opaque, I then added the soy mince mixture, stirred everything up and then added the passata and mushrooms, then tasted everything. Totally bland so added a few sprinkles of Worcester Sauce and a squirt of agave syrup. This brought it altogether. Once satisfied that it was going in the right direction, I then added lots of basil and white pepper, some smoked paprika also, brought everything to a boil, kept stirring, turned the pot down to its lowest position and left well alone. When I remembered gave the pot a little stir. After 30 minutes, all done. See my result below. Okay, it's not restaurant standard, but it's delicious!