Wednesday, 6 June 2012

Spag Bol with Beans

I'm trying this thing where I used stuff that's in the cupboard rather than just routinely stocking up like I'm preparing for the end of the world. I made a variation on my spag bol last night that was really good and very hearty...especially lovely with a pinot noir ;)

Spag Bol with Beans
Serves 4


1 onion, chopped
2 cloves garlic
2 carrots, chopped
1 cup TVP (Textured Vegetable Protein)
1 cup stock (boiling)
1 can crushed tomato
1 large jar tomato paste
1/3 cup hot water
1 can kidney beans, rinsed and drained
1 Tbls mix herbs
2 tsp sugar
1/4 cup red wine (optional)
Handful of fresh basil (optional)
2 Tbls olive oil for frying
Packet of GF spaghetti


In a bowl add TVP and boiling stock (I just use boiling kettle water and a tsp of veg stock).
Cover with a towel and leave to absorb for 5 mins.
In a large frying pan heat olive oil on medium and fry onions, garlic and carrot until onion is soft and clear.
In a large sauce pan boil your water for your pasta and cook as per directions on packet.
Into the frying pan add the TVP and kidney beans and fry on a medium/high heat until slightly browned.
Turn down heat to low/medium and add crushed tomatoes, tomato paste, herbs & sugar.
Add the 1/3 cup hot water to the tomato paste jar, replace lid tightly and shake to get all the stuck paste out.
Pour into frying pan along with red wine and basil.
Simmer off until sauce is thick.
Once your pasta is ready and drained, serve with sauce and vegan Parmesan. YUMMY!

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