Quick vegemince spaghetti bolognese

Makes two servings. This is a good recipe for freezing, so if you only need one portion you can freeze the other portion for later.

1 onion (optional)
1 x 400g tin chopped tomatoes
75g-100g frozen soya mince
1 vegetable stock cube
a few tablespoons water
vegetable or olive oil for frying
wholemeal spaghetti

Optional extras: frozen peas, dried herbs, tomato puree, vegan Worcestershire sauce or Henderson’s Relish, salt and pepper.

Cook the spaghetti according to the instructions on the pack.

If using, chop and fry the onion in a saucepan. Add the tomatoes, soya mince, stock cube and any extra ingredients, stir and cook over a medium heat for about 10 minutes until the soya mince has softened and absorbed most of the liquid. Add a few tablespoons of water if the mixture becomes too dry. Taste, adjust seasoning if necessary and serve.

If you have more time you can add vegetables to the sauce, such as courgettes, mushrooms, peppers, aubergines or carrots – chop into small chunks and cook them with the onion before adding the mince and tinned tomatoes.


From an early age Rick would rather pick up a carrot than a sausage. Not a vegetarian, but would like people to think he was.

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