Vegan ragu


(serves 2)

2 servings of dry spaghetti

1 medium carrot

1 onion

5 cloves of garlic

4 sticks of celery

4 large tomatoes

1 courgette

2 Asian aubergines

250 ml of red wine

250ml of vegetable stock (home made or store bought)

1 tbsp vegemite

1 tsp paprika

2 tsp Italian mixed herbs

1 tsp thyme

1 tbsp soy sauce

1 bunch of basil

1 tbsp nutritional yeast (optional)

Step 1

Dice onion, celery and carrot and add to a pan on a medium heat with a little oil, keep stirring until onions begin to brown.

Step 2

Add stock, red wine and chopped tomatoes (you can add in a little tomato puree if you want to deepen the flavor).

Step 3

Add in garlic, paprika, Italian mixed herbs, thyme, soy sauce and basil. Stir in and let simmer for 5 minutes on a low heat.

Step 5

Put into a blender and blitz until smooth, then return to the pan. Add in chopped courgette and Aubergine and leave on a low to medium heat for 10 mintues.

Step 6

Boil some water and add to a milk pan with a splash of oil and your spaghetti and leave on a medium heat to cook for 10 mins.

Step 7

Once cooked drain the spaghetti and add a little of the pasta water to the ragu and stir through with the vegemite (returning to a high heat for 1 minute).

Step 8

Season ragu to taste and add a little salt and oil to the spaghetti. It’s time to plate up! Top with nutritional yeast and fresh basil and enjoy.

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