Simply Perfect Plant-Based Mince Spag Bol

Boil a kettle

Peel and finely chop the brown onion[s]

Top, tail, peel and finely chop the carrot[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the chopped onion and carrot and cook for 3-4 min or until beginning to soften

Peel and finely chop (or grate) the garlic

Once the onion and carrot are beginning to soften, add the plant-based mince to the pan and increase the heat to high

Cook for 3-4 min further or until beginning to brown all over, breaking it up with a wooden spoon as you go

While the beef mince is cooking, add the wholewheat spaghetti to a pot of boiled water and bring to the boil over a high heat

Cook the spaghetti for 8-10 min or until cooked with a slight bite then drain and return to the pot until serving

Meanwhile, dissolve the vegetable stock mix and soy sauce in 200ml [400ml] boiled water – this is your stock

Add the chopped garlic, tomato paste, stock, chopped tomatoes, dried basil and dried oregano to the pan

Season with a grind of black pepper, bring to the boil over a high heat and cook for 3-4 min further or until thickened and the beef is cooked through – this is your plant-based mince bolognese

Chop the parsley finely, including the stalks

Grate the Italian hard cheese