A nourishing bowl of bolognaise perfect with spaghetti or rice. This vegan bolognaise is made with soya mince, carrots and has plenty of flavour. A great dish to cook in bulk, ready for the week ahead and great to freeze saving you time

• 1 cup of frozen soya mince
• 2 carrots grated
• 1 onion roughly chopped
• 230g chopped tomatoes or tomato based sauce
• 1 tsp chana masala or madras curry powder
• 1 tsp paprika
• 1/4 tsp chilli flakes
• 2 garlic cloves chopped
• 1/4 cup water

1 Drizzle a little oil in a pan, saute the onions and garlic until softened on a medium heat.
2 Add the frozen mince and mix well, sometimes the soya mince can be clumped together (gently mix until separated).
3 Add the carrots and combine. Pour in the chopped tomatoes or sauce, add all the spices and season with salt and pepper.
4 Add some water if you prefer a saucy bolognaise and season the bolognaise to your desired taste.
5 Simmer the bolognaise for about 15-20 minutes until flavours absorb.
6 Sprinkle the bolognaise with some sunflower and pumpkin seeds or cheese and serve with pasta or rice.

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Why not try my pesto pasta with this vegan bolognaise

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