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![Vegetarian Spaghetti Bolognese with Plant Based Protein Meat Substitute](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIzNTkiIGhlaWdodD0iNDc5IiB2aWV3Qm94PSIwIDAgMzU5IDQ3OSI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)
![Vegetarian Spaghetti Bolognese with Plant Based Protein Meat Substitute](https://foodlovi.com/wp-content/uploads/2023/04/Vegetarian-spaghetti-sauce.jpg)
Ingredients
- 4 carrots, finely chopped
- 1 onion, finely chopped
- 1 tablespoon olive oil
- 2 garlic cloves, finely minced
- 400g/14oz canned cooked kidney beans, drained
- 400g/14oz canned cooked
- cannellini beans, drained
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 2 x 400g/14oz cans choppedplum tomatoes
- 50ml/2fl oz tomato purée
- 100g/4oz mushrooms, sliced
- 275g/10oz broccoli
- 1⁄4 teaspoon freshly ground black pepper
Instructions
- Sweat the carrots and onion in the oil in a large non-stick saucepan for
5 minutes until softened. Add the garlic and sweat for a further 30 seconds. - Add the kidney and cannellini beans, basil, oregano, tomatoes, tomato
purée and mushrooms. Simmer, covered, for 25 minutes. Add the
broccoli and pepper, and cook for about 5 minutes until the broccoli is
tender but still with a bite. - Serve hot over freshly cooked spaghetti.