Spaghetti bolognese

Serves 2.

  • 225g frozen soya mince (available from most supermarkets)
  • 1 small onion – peeled and diced
  • 1 fresh garlic clove – peeled and crushed
  • 1 stick of celery – sliced
  • 1-2 carrots – peeled and diced
  • 1 x 400g tin of chopped tomatoes
  • 2 heaped teaspoons tomato puree
  • 1 vegetable stock cube
  • 2 tablespoons sunflower oil
  • dash of soy sauce
  • 150g dry spaghetti


  1. Heat 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. In a separate pan, cook the spaghetti in boiling water, as directed on the packet.
  5. Serve the bolognese with the cooked spaghetti and grated dairy-free cheese (e.g. Violife Prosociano) if desired.