One-Pot Vegan Spag Bol
A lovely quick take on spaghetti bolognese that is cooked all together in one pot – yes, you did read that right, pasta and sauce all cooked in the same pot! It works really well and is quick, tasty and creamy. Nutritional yeast is a condiment that is very common in vegan circles – it has a cheesy taste without any of the saturated fat and is available in most health food stores.
|4||cloves of garlic|
|1||stick of celery|
|1||fresh green chilli|
|a handful of cherry tomatoes|
|1 x 400g||tin of cooked lentils|
|1 tbsp||olive oil|
|sea salt and freshly ground black pepper|
|1.2||litres vegetable stock|
|1 x 400g||tin of chopped tomatoes|
|juice of ½ a lemon|
|2 tbsp||tamari/soy sauce|
|a decent bunch of fresh basil|
|nutritional yeast, to serve|
1. Peel and finely chop the onion and garlic. Grate the carrot, thinly slice the celery and chop the chilli into small pieces. Cut the cherry tomatoes in half. Drain and rinse the lentils.
2. Put 1 tablespoon of oil into a large pot (big enough to take the spaghetti) over a high heat. Once the oil heats up, add the onion, garlic, carrot, celery, chilli and a good pinch of salt. Cook for 3 minutes, stirring regularly.
3. Next, add all the rest of the ingredients except the basil and nutritional yeast (you may need to break the spaghetti to fit it into your pot). Bring to the boil, then reduce to a simmer and cook until the pasta is ready – wholemeal spaghetti normally takes about 9–11 minutes, depending on the brand. Remove the pot from the heat.
4. Pluck the basil leaves from their stalks and set aside. Chop the stalks finely and add to the pot.
5. Garnish with the basil leaves, sprinkle with the nutritional yeast and serve.