Soya Mince Spaghetti
Time: 60 minutes
Serves: 6
Source: Original Recipe by Nike Mes
Tags: dinner, pasta, soya mince
Ingredients:
| Quantity | Measure | Ingredient |
|---|---|---|
| 3.0 | Tbsp | olive oil |
| 1.0 | large onion, finely chopped | |
| 4.0 | cloves | garlic, crushed |
| 1.0 | small fresh green chilli, finely chopped | |
| 400.0 | grams | soya mince, reconstituted |
| 3.0 | large carrots, peeled and cut into thin discs | |
| 2.0 | green peppers, diced | |
| 1.0 | large aubergine, peeled and cut into 2cm chunks | |
| 250.0 | grams | portobellini mushrooms, sliced |
| 1.0 | tin | chopped tomatoes |
| 3.0 | Tbsp | tomato paste |
| 2.0 | Tbsp | dried Italian herbs |
| 1.5 | cups | vegetable or mushroom stock (more if you want a thinner sauce) |
| 1.0 | Tbsp | honey |
| 1.0 | handful | fresh organum, roughly chopped |
| salt and pepper | ||
| 3.0 | handful | spaghetti (to serve) |
| 200.0 | grams | white cheddar, grated (to serve) |
Method:
1). In a large pot, heat 2Tbsp of oil on medium. Fry the onion for 5 minutes until soft and golden.
2). Add the garlic and chilli and fry for a further 2 minutes (until fragrant).
3). Add the reconstituted soya mince (if bought dry - soak in water for 1 hour), the last tablespoon of oil and 1tsp salt. Unlike regular mince, soya mince contains no fat which is why extra oil is needed in the cooking process. Fry on high for 3 to 4 minutes, until the soya mince starts to brown slightly.
4). Put carrots into the pot, fry for a further 3 minutes on medium.
5). Add green peppers, aubergine and mushrooms. Stir to coat all vegetables evenly.
6). After 1 to 2 minutes, add tinned tomatoes, dried Italian herbs, vegetable stock, tomato paste and honey into the pot. Place the lid on the pot and simmer for 20 minutes, stirring occasionally.
7). Remove the lid, stir in fresh organum. Simmer with the lid off for a further 20 minutes, to allow sauce to thicken. Add salt and pepper to taste.
8). Serve on al dente spaghetti with freshly grilled white cheddar on top. Freezes well.