Save to your scrapbook
Vegan spaghetti Bolognese
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, chopped
2 rosemary sprigs, roughly chopped
2 x 400g cans essential Waitrose Chopped Tomatoes
75g dried red split lentils
1 tbsp sun dried tomato paste
500g Macsween Vegetarian Haggis, chopped
Cooked spaghetti, to serve
1. Heat the oil in a large pan. Cook the onion, carrot and celery for 5 minutes until softened then stir in the garlic and rosemary and cook for 1-2 minutes more.
2. Stir in the tomatoes, lentils, sundried tomato paste, haggis and 450ml water. Bring to the boil, cover and simmer gently for 30 minutes, stirring occasionally until thickened. Serve with cooked spaghetti.
This recipe was first published in March 2018.