Ingredients

1 tbsp olive oil
1 onion, diced
1 stick celery, finely chopped
2 cloves garlic, chopped
¼ lb mushrooms, diced small
1 tin plum tomatoes
soya sauce
vegetarian worcester sauce
1 tbsp tomato purée
2 tsp mixed herbs
1 tsp oregano
paprika

Notes

Use this recipe with some cheezy white sauce for a tasty vegan lasagne. Serve with garlic bread (made with vegan margarine) and salad.

Method

Fry the onion in the oil until it starts to brown. Add the celery and garlic and stir well.

Add the mushrooms and a dash of soya sauce and vegetarian worcester sauce (standard worcester sauce contains anchovies). Cook for a few minutes and then the tomatoes, around 150ml water, the herbs, a pinch of paprika and the tomato puree. Simmer away for 10 to 15 minutes.

In the meantime cook some spaghetti, and when it is ready toss it in some soya marg, pile the vegan bolognaise sauce on top and add some freshly ground black pepper. Yum.