Spaghetti Sauce

  • 450g frozen soya mince (available from most supermarkets)
  • 2 onions – peeled and diced
  • 2 fresh garlic cloves – peeled and crushed
  • 3 sticks celery – sliced
  • 3 carrots – peeled and diced
  • 1 x 400g tin of chopped tomatoes
  • 2 heaped tsps tomato puree
  • 1 vegetable stock cube (I use Knorr)
  • 3 – 4 tbsp sunflower oil
  • dash of soy sauce

Method

  1. Heat the oil in a large saucepan.
  2. Gently fry all the vegetables with the garlic for 10 to 15 minutes.
  3. Add the tin of tomatoes, stock cube, soy sauce and soya mince and cook slowly for around 30 minutes, stirring frequently and adding more water if the sauce becomes dry.
  4. Serve with cooked spaghettis and grated dairy-free cheese (e.g. Violife Prosociano) if desired.