I love pasta, and this is my vegan-ised take on the classic bolognese sauce. This spaghetti dish is hearty and warming- perfect for the colder nights we’ve been having here in the UK!
To make the bean bolognese (makes 3 servings):
Heat some olive oil in a pot. Fry ½ finely diced large onion and 1 minced garlic clove. Once those have softened, add in finely diced carrots and courgette. You can really add any veggies you like- peppers and mushrooms work really well in this sauce too. Add 1 can of chopped tomatoes along with 1 tbsp tomato purée. Fill the empty tomato can with water and pour it into the pot, to get the excess out and add some more liquid. Next, add 1 can of rinsed beans (I like using butter beans because they give the dish a really good texture, but kidney beans or even veggie mince work well in this too). Give everything a good stir and bring it to a boil. Also add in about 1 tsp cumin powder, a generous sprinkling of dried Italian herbs and paprika to taste. Once it’s reached a boil, reduce the heat and let it simmer for 20-30 mins. Add more water if necessary, while the sauce is cooking. Taste the sauce along the way and adjust the spices/add salt to taste. Once it’s reached your desired consistency (I like a thicker, chunkier sauce so I let it reduce quite a bit), ladle it over cooked pasta and serve! I like serving mine with some nutritional yeast sprinkled on top. Enjoy!