Gluten Free, Vegan Spaghetti Bolognese


Today I tried gluten free pasta for the first time. I had been a bit wary about trying it (and wasting time cooking it only to be disappointed and hungry when it tasted shit) but I was pleasantly surprised. (Yes I realise the pasta I bought is swirly pasta and not spaghetti pasta- sorry!)

I bought the pasta from Waitrose- it’s made with rice flour, white maize flour and yellow maize flour. It took about 15 mins to cook and I could hardly tell the difference between that and normal pasta.

I am also very happy to have found a dairy free cheese which is totes amazeballs and probably the closest match to real hard cheese that you’re gonna get. It’s called violife original and it’s main ingredients are water coconut oil and starch. Seriously. Any vegos out there- you HAVE to try it.

With the quorn mince just be aware that some brands do add egg into the mixture. Iv found the supermarket own brands don’t.

Pasta- however much you want

Quorn mince (again however much you want)
Tbsp olive oil
1 onion, diced
1 garlic clove (minced)
Tin of chopped tomatoes
Vegetable stock cubes (oxo has wheat in so go for knorr)
Dash of lea perrins
Dash of balsamic vinegar
Salt and pepper to taste

Boil the kettle, add the pasta to a pan, cover with boiling water and simmer until cooked.

In a separate pan heat oil, add onion and soften.
Add mince and stir occasionally. Once the mince has softened add garlic and tomatoes.

Place the stock cube in a mug and mix with a small amount of boiling water (roughly 2-3 tbsp). Stir and add to the mince.

Add balsamic vin, lea perrins and salt and pepper and leave to simmer for 5 mins.

Serve with some vegan cheese grated on top.




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