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“MEATY” SPAG BOL

“MEATY” SPAG BOL
“MEATY” SPAG BOL

All hail spaghetti bolognese, king of the Sunday night dinners. We’re really not sure we can be friends with anyone who can’t whip up a good spag bol, it’s so simple, so satisfying and, as of now, so good for you. Cut out the meat and the cheese and it’s a pretty hearty, healthy dish. Whodda thunk it?

Ingredients
Method

Ingredients

Vegan Mince “Meat”

  • 1 tbsp sundried tomato oil (from jar of sun dried tomatoes)
  • 1 clove garlic
  • 8 vegan sausages (defrosted if frozen)
  • 2 tsp soy sauce (or vegan Worcestershire sauce if you have it)
  • ½ tsp oregano
  • ½ tsp black pepper

Tomato Sauce

  • 1 tbsp sun-dried tomato oil (from a jar of sun-dried tomatoes)
  • 1 tbsp olive oil
  • 2 red onions
  • 2 cloves garlic
  • 4 sun-dried tomatoes
  • 1 stick celery
  • 1 large carrot
  • ½ tsp oregano
  • ½ tsp chilli flakes
  • 1 tsp balsamic vinegar
  • 2 tsp vegan Worcestershire sauce (or soy sauce)
  • 1 tbsp tomato puree
  • 300ml vegan red wine
  • 1 bay leaf
  • 400g can cherry tomatoes
  • Salt and pepper to taste

Extras & Serving Suggestions

  • 500g wholewheat spaghetti
  • 1 sprig basil
  • Nutritional yeast
  • Side salad

Equipment

  • Microplane
  • Deep frying pan
  • Kettle (boiled)
  • Large saucepan

Method

  1. 1.

    First, prepare the sausages. Crumble the vegan sausage with your fingers into a bowl (this will form your mince). Peel and grate the garlic clove. Warm the sun dried tomato oil in a deep frying pan over a medium heat. Add the garlic and stir for 30 seconds until fragrant. Add the vegan sausage mince to the pan and stir for 3-4 minutes | Add the soy sauce to the pan and stir for 2-3 minutes. Add the oregano and black pepper to the pan and stir for 1 minute. Take the pan off the heat and transfer the mince to a bowl (don’t wash the pan).

  2. 2.

    Now, prepare the tomato sauce ingredients. Peel, halve and finely dice the onions. Peel and finely grate the garlic. Finely slice the sun dried tomatoes. Trim and coarsely grate the celery. Trim, peel and coarsely grate the carrot.

  3. 3.

    Add the sun dried tomato oil and olive oil to the pan you cooked the mince in, put the pan on the stove over a medium heat and stir for a couple of seconds. Add the onion and a pinch of salt to the pan and stir for for 3-4 minutes. Add the garlic and sun dried tomatoes to the pan and stir for 1 minute. Add the celery and carrot to the pan and stir for 3-4 minutes.

  4. 4.

    Add the balsamic vinegar, vegan Worcestershire sauce, oregano and chilli flakes to the pan and stir for 30 seconds. Add the tomato puree and stir for 30 seconds. Add the red wine and bay leaf to the pan, stir to combine, turn up the heat slightly and simmer for 3-4 minutes. Add the cherry tomatoes to the pan, stir to combine and simmer for 4-5 minutes, stirring occasionally to prevent catching.

  5. 5.

    Now, prepare the pasta, finish the sauce and serve. Cook the pasta according to packet instructions (approx 9 minutes in a large pan of salted boiling water). Add the sausage mince to the tomato sauce, fold to combine, taste and season to perfection with salt and pepper. Add a splash of pasta water to the sauce to loosen. Drain the pasta, add to the sauce and twist with tongs to mix. Transfer the pasta into 4 bowls, garnish with a few basil leaves, season with a sprinkle of nutritional yeast and serve.