Spag Bol

Name: Spag Bol
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Cuisine: British
Ingredients: 1 tbsp tomato ketchup; 1 tsp dried oregano; 400 g/14 oz dried spaghetti; 8–10 fresh cherry tomatoes, halved; sea salt and ground black pepper; sea salt and ground black pepper; Vegan Parmesan or nutritional yeast, to serve (optional); Vegan Parmesan or nutritional yeast, to serve (optional); 200 g/7 oz chestnut (cremini) mushrooms, sliced; 200 g/7 oz chestnut (cremini) mushrooms, sliced; 500 g/1 lb 2oz frozen soy mince or 1 recipe quantity of Veggie Mince; 200 g/7 oz chestnut (cremini) mushrooms, sliced; 2 x 400 g/14 oz tins plum tomatoes; 500 g/1 lb 2oz frozen soy mince or 1 recipe quantity of Veggie Mince; 6 fresh basil leaves, finely chopped; 150 ml/5 fl oz (scant ⅔ cup) vegetable stock; 1 medium carrot, peeled and diced; 1 celery stick, diced; 1 tbsp olive oil; 1 large onion, diced; 1 tsp yeast extract or miso paste; 1 tsp yeast extract or miso paste; 3 garlic cloves, crushed; 1 tbsp balsamic vinegar

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 25

Appears in

Great British Vegan

By Aimee Ryan

Published 2021

About

Not strictly British, obviously, but one of the nation’s favourite dinners so I had to include it. This makes up a big batch that can be frozen or served throughout the week (and it tastes better after a day or two anyway).

Ingredients

1 tbsp olive oil
1 large onion, diced
1 medium carrot, peeled and diced

Europe
United Kingdom
Dinner
Vegan
Mediterranean

Method

Add the oil to a large saucepan over a medium heat and sauté the onion, carrot, celery and garlic for 5 minutes, until softened. Stir in the balsamic vinegar, yeast extract or miso paste, mushrooms and mince. Cook for a further 10 minutes.
Pour in the tinned tomatoes, vegetable stock, herbs, ketchup and cherry tomatoes. Bring to a boil, then reduce to a simmer