I LOVE SPAGHETTI.
I can confidently say, most of you are nodding in agreement. Spaghetti is a staple in many homes, it’s sweet, simple and offers an easy and (budget-friendly) meal in less than 15 minutes. Vegan spag-bol is the same, but healthier.
Of course, you don’t have to make your own sauces and you can use vegetarian mince but I love to make my meals as naturally as possible, skipping the processed foods as often as I can. Whilst it takes longer to cook, this recipe offers more ‘whole-foods’ and fewer additives than store-bought jars and minces.
If you’d like to save time at later dates, double or triple the recipe for the sauce and store it in Tupperware or jars. You can freeze it for up to 3 months and thaw it or just cook straight from frozen. The mushroom mince is so much better fresh so I really wouldn’t recommend freezing it.
SEE BELOW FOR THE RECIPE
Don’t forget ‘Vegan on a budget’ is going to be available for June 30th. If you want to see the updates, get savings and bonus recipes…
Sign up below!
This, is my own version of a healthy vegan spaghetti bolognese…