Ingredients
1 large onion, finely chopped
2 sticks of celery, finely chopped
1 large carrot, finely chopped
6 cloves of garlic, crushed
500g chestnut mushrooms, Finely chopped
250g Quorn mince
75g Porcini mushrooms
2 x tin of chopped tomatoes
1 vegetable stock cube
Tsp oregano
Tsp Marmite
Vegan Cheese for sprinkling
Fresh Parsley
500g spaghetti
Method:
1. Put a large saucepan on a medium heat and add a good glug of olive oil
2. Put the porcini mushrooms in a mug, then fill with boiling water. Leave to soak while you prep all your vegetables.
3. Next, fry off you onions, celery and carrot until soft, then add in your crushed garlic until cooked out.
4. Add the chestnut mushrooms and Quorn mince, stir and cook for 3-5 minutes
5. Drain your porcini mushrooms, reserving the liquid, finely chop and add both the mushrooms and liquid to the pan. Stir, and cook for another 3 minutes.
6. Add your tinned tomatoes, oregano, Marmite and season well with salt and pepper.
7. Leave bubbling for a good hour until the source has reduced and is thick.
8. Cook your spaghetti as per the instructions, drain and add to your ragu.
9. Mix thoroughly and divide between four bowls and finish with a sprinkling of vegan cheese and fresh parsley.
