This recipe is guaranteed to become an all-year-round family favourite. Packed full of fibre, high in protein and low in fat, it has converted and inspired many to explore the world of new age vegetarian food.
What you’ll need: (serves 4-6)
I packet of your favourite spaghetti pasta
1 onion finely diced
1-2 cloves fresh garlic
1 tablespoon red wine vinegar
*1 x packet Quorn meat-free mince (you can buy this at Coles, Safeway and Thomas Dux), or for our international pals Linda McCartney’s vegemince
3 x cans of organic diced tomatoes
1 tsp vegetable stock concentrate (homemade is best), otherwise use Massel available at all supermarkets
1 tsp tomato paste (optional)
1/2 cup cold pressed olive oil
2 bay leaves
2 teaspoons dried oregano
Non-animal rennet Parmesan cheese (grated) or better still, savoury yeast flakes rich in B vitamins (available at good health food stores)
Fresh Basil leaves
Extra olive oil and quality salt to taste
How to prepare:
Sauté onion and garlic in a little olive oil for a minute, then add red wine vinegar and allow onion to soften for a few minutes
Add 1/2 of cup of olive oil, a good pinch of salt and packet of frozen Quorn meat-free mince and cook until warmed through (just as if you were browning)
Add 3 cans of diced tomatoes, vegetable stock, tomato paste (optional), oregano and bay leaves
Reduce heat and allow to gently simmer for 45+mins.
Meanwhile boil water for pasta, add some olive oil and salt. When water comes to the boil add pasta. Cook for 8 minutes or until al dente
Drain and serve immediately topped with pasta sauce and torn pieces of fresh basil leaves. Finish dish off with a drizzle of olive oil
Note: As with most pasta sauces, it is better made the night or morning before.
*What is Quorn?
It’s a Mycoprotein made from a member of the fungi family (the same family that morels and truffles belong to). It is a high-quality meat-free protein that’s low in fat and high in dietary fibre. Check out the Quorn website: http://www.quorn.com.au/About-Quorn/