Vegan Spag Bol and Garlic Flatbreads
This pasta dish is pure comfort in a bowl. This was one of my favourite meals as a child and tastes even better with vegan mince and tons of colourful vegetables.
The flatbreads are super easy to make as well and are a great substitute for garlic bread when you have a craving and don't have any (like me today). I used this BBC recipe and then drizzled with melted vegan butter, garlic and spring onions as soon as they came off the pan!
Makes enough for 4 servings, leftover mince can be frozen
1 pack of vegan mince (I used Naked Glory)
1 red onion
2 cloves garlic
A couple of handful of mushrooms
1 stalk of celery
handful of fresh, chopped tomatoes
1 can tinned tomatoes
chopped, fresh parsley
Chop all the vegetables into small dice.
Heat a tablespoon of oil in a large saucepan and add the diced onion to it.
After a few minutes, add in the mushrooms and the vegan mince.
Meanwhile, start cooking the pasta according to pack instructions.
Cook for about five minutes, then add in the carrot, celery and garlic and cook for a few more minutes.
Add the tin of tomatoes and simmer until the sauce has reduced slightly.
Add in the fresh tomatoes and parsley and stir everything together. I find adding in the fresh tomatoes keeps the sauce from tasting too 'tinny'.
Season with salt and pepper, I also like to add a splash of balsamic vinegar if I have some.
Serve the pasta with a generous helping of 'bolognese' on top. Sprinkle with more chopped parsley and a side of garlic flatbread.