Strawberry Jam

This delicious strawberry jam is very tasty spread on toast for breakfast or used as a filling in a Victoria sponge cake or in gluten free vegan scones! It makes great use of summer strawberries!

Strawberry JamStrawberry Jam

Makes 200g of jam

Ingredients

100ml      water

200g       strawberries

100g       golden caster sugar

Instructions

Pour the water into the pan on a medium heat. Add in the strawberries and mash up with a wooden spoon. Now heat until the strawberries begin to soften. Pour in the sugar and heat until it has dissolved. Now bring to the boil and boil for 15-20 minutes.

Pour the mixture into a jam jar and leave to cool and set.

Store in the fridge in a sealed jam jar.

Strawberry Jam

Yield: 200g of jam

Strawberry Jam

Ingredients

  • 100ml water
  • 200g strawberries
  • 100g golden caster sugar

Instructions

  • Pour the water into the pan on a medium heat. Add in the strawberries and mash up with a wooden spoon. Now heat until the strawberries begin to soften. Pour in the sugar and heat until it has dissolved. Now bring to the boil and boil for 15-20 minutes.
  • Pour the mixture into a jam jar and leave to cool and set.
  • Store in the fridge in a sealed jam jar.
  • http://www.katesvegancooking.co.uk/2016/04/30/strawberry-jam/

    Supplements for Vegans

    When on a vegan diet it is important to make sure you are getting all the nutrients that your body needs to function optimally. I have listed the 4 essential nutrients and supplements for vegans below. My recommendations are based on the knowledge I have learnt on my 3 year nutrition course and want to share with vegans so they can remain healthy on a vegan diet.

    • Vitamin B12 – is important for making red blood cells, energy and concentration. It is found only in animal products so it is vital that you take a vitamin B12 supplement. I recommend BetterYou B12 Boost Oral Spray. It is a sublingual spray that is absorbed under the tongue directly into the blood stream for faster action.

    byboost

    • Omega 3 EPA & DHA – is important for brain health, building cell membranes and reducing inflammation in the body. The active form of omega 3 EPA and DHA is only found in fish and eggs. ALA is found in flaxseed, chia seeds, hemp seeds, rapeseed oil and walnuts. ALA is converted to EPA and DHA is the body but it is thought that only 5% is converted. I recommend taking Opti-3 Omega DHA & EPA supplement. The recommended amount of omega 3 for an adult is 2g per day.

    Opti3-Omega-3-DHA-EPA-60-Kapseln

    • Zinc – is involved in over 100 enzyme reactions in the body. It is also important for a healthy immune system, producing stomach acid to digest food, appetite and taste. Zinc is found mainly in animal products, especially seafood and also in fresh root ginger, cashew nuts and pumpkin seeds. I recommend all vegans take 15mg of zinc daily. A good supplement is Biocare Nutrisorb Zinc Plus Ascorbate with zinc in it’s most absorbable form. Also good is Biocare Zinc Citrate.

    biocare-nutrisorb-zinc-ascorbate

    • Vitamin D – most people in the northern hemisphere are deficient in vitamin D. Vitamin D functions like a hormone and is important for bone health and mood. You can get vitamin D from animal products and mushrooms. The easiest way to get vitamin D is from 20 minutes exposure to sunlight on bare face and arms daily. In the winter months it is recommended to supplement with vitamin D as your body stores are used up after 3 months, so last until December. A good, clean vegan supplement is Cytoplan Vitamin D3 2500IU made from lichen.

    3350

    It is always best to get the nutrients you need from your diet if possible. Supplements ‘supplement’ your diet and are not a replacement for a healthy diet.

    Vegan Bread

    It is wonderful to make homemade bread with the smell of bread filling the kitchen. And it is more tasty and satisfying knowing that you made it yourself! This yummy vegan bread has a crispy crust and is light and fluffy in the middle. it is delicious sliced and served with your favourite spread. It is gluten free, egg free and dairy free.

    Vegan bread Vegan bread Vegan bread

    Ingredients

    500g Dove’s Farm Gluten Free White Bread Flour

    2tsp Quick yeast

    2tbsp Coconut sugar

    1/2tsp Salt

    1 Flax egg (1tbsp ground flaxseed in 200ml water)

    6tbsp Rapeseed oil

    1tsp Apple cyder vinegar

    400ml Water

    Instructions

    Put the dry ingredients including the flour, yeast, sugar, and salt into a large bowl and mix well with a wooden spoon. Make an indent in the middle of the flour. Now add the wet ingredients including the flax egg, half the rapeseed oil, the apple cyder vinegar and water. Mix until you have a smooth, thick batter. Pour the remaining oil over the dough.

    Oil a 1kg bread tin and tip the dough into the tin. Cover loosely with a sheet of cling film. Leave in a warm place for 1-2 hours until the dough has risen to the top of the tin.

    Preheat the oven to 200C or 180C fan. Bake for 55 minutes.

    Store the vegan bread wrapped in baking paper in a cool, dry place. Eat within a week.

    Vegan Bread

    Vegan Bread

    Ingredients

    • 500g Dove's Farm Gluten Free White Bread Flour
    • 2tsp Quick yeast
    • 2tbsp Coconut sugar
    • 1/2tsp Salt
    • 1 Flax egg (1tbsp ground flaxseed in 200ml water)
    • 6tbsp Rapeseed oil
    • 1tsp Apple cyder vinegar
    • 400ml Water

    Instructions

  • Put the dry ingredients including the flour, yeast, sugar, and salt into a large bowl and mix well with a wooden spoon. Make an indent in the middle of the flour. Now add the wet ingredients including the flax egg, half the rapeseed oil, the apple cyder vinegar and water. Mix until you have a smooth, thick batter. Pour the remaining oil over the dough.
  • Oil a 1kg bread tin and tip the dough into the tin. Cover loosely with a sheet of cling film. Leave in a warm place for 1-2 hours until the dough has risen to the top of the tin.
  • Preheat the oven to 200C or 180C fan. Bake for 55 minutes.
  • Store wrapped in baking paper in a cool, dry place. Eat within a week.
  • http://www.katesvegancooking.co.uk/2016/02/19/vegan-bread/

    Vegan Ginger Cookies

    These tasty vegan ginger cookies are nice and spicy to warm you up on a cool winter’s day! They are gluten-free and vegan and quick to make. Ginger is anti-inflammatory and good for circulation and the added cinnamon is good for blood sugar control. I would recommend sourcing Ceylon cinnamon which is true cinnamon as the cinnamon in the supermarkets is cassia that can cause liver damage if eaten in large quantities.

    Vegan Ginger Cookies Vegan Ginger Cookies Makes 13 cookies

    Ingredients

    225g Gluten free oats

    1tsp Baking powder

    1tbsp Ground ginger

    1/2tbsp Ground cinnamon

    1tbsp Ground flaxseed

    150ml Almond milk

    100ml Rapeseed oil

    2tbsp Agave nectar

    Instructions

    Preheat the fan oven to 180C.

    Weigh out the oats and pour them into a blender (I used the Vitamix) with the baking powder, ginger, cinnamon and flaxseed. Blend until you have a fine flour.

    Now pour the flour into a bowl. Make a well in the middle of the flour. Now pour in some of the almond milk, the rapeseed oil and agave nectar. Mix together until it forms a sticky cookie dough. Add the remaining almond milk to mix in any flour sticking to the sides of the bowl.

    Now put a piece of baking paper on a baking tray. Next scoop out the dough using a dessert spoon and drop each portion onto the baking tray. Spread out evenly. Now press down on each cookie with the back of the spoon to flatten them slightly.

    Place in the oven and bake for 25 minutes.

    Remove from the oven a leave to cool.

    Enjoy your cookies! Store in an airtight container and eat within a week.

    Vegan Ginger Cookies

    Yield: 13 cookies

    Vegan Ginger Cookies

    Ingredients

    • 225g Gluten free oats
    • 1tsp Baking powder
    • 1tbsp Ground ginger
    • 1/2tbsp Ground cinnamon
    • 1tbsp Ground flaxseed
    • 150ml Almond milk
    • 100ml Rapeseed oil
    • 2tbsp Agave nectar

    Instructions

  • Preheat the fan oven to 180C.
  • Weigh out the oats and pour them into a blender (I used the Vitamix) with the baking powder, ginger, cinnamon and flaxseed. Blend until you have a fine flour.
  • Now pour the flour into a bowl. Make a well in the middle of the flour. Now pour in some of the almond milk, the rapeseed oil and agave nectar. Mix together until it forms a sticky cookie dough. Add the remaining almond milk to mix in any flour sticking to the sides of the bowl.
  • Now put a piece of baking paper on a baking tray. Next scoop out the dough using a dessert spoon and drop each portion onto the baking tray. Spread out evenly. Now press down on each cookie with the back of the spoon to flatten them slightly.
  • Place in the oven and bake for 25 minutes.
  • Remove from the oven a leave to cool.
  • Enjoy your cookies! Store in an airtight container and eat within a week.
  • http://www.katesvegancooking.co.uk/2016/01/22/vegan-ginger-cookies/

    Vegan Alternatives

    If you plan on going vegan it’s important that you have vegan alternatives to animal foods that you have been eating on a daily basis. Having tasty vegan alternatives helps to maintain the vegan diet in the long-term and reduces the temptation to go back to eating animal foods. I have compiled a list of my favourite vegan alternatives.P1000371

    • Meat – there are many high protein alternatives to meat. Mushrooms have a meaty texture, as well as tofu and beans. You can buy Linda Mccartney or Quorn burgers. Or you can make my tasty Quinoa and Lentil Burgers
    • Eggs – you can use flax eggs (1tbsp flaxseed mixed in 2tbsp cold water) as an egg replacement to bind cakes.
    • Mayonnaise – You can buy Plamil vegan soya mayonnaise or making your own Vegan Mayonnaise is quick and easy in a blender.P1020809
    • Milk – there are many dairy free milks available in the shops such as almond milk, oat milk, rice milk, hemp milk, coconut milk and soya milk. It is easy and rewarding to make your own homemade Almond Milk.
    • Cream – you make a simple Vegan Cashew Cream to serve with strawberries or spread on a sponge cake.
    • Butter – You can use soya spread to spread on your toast or you can use coconut oil, olive oil or rapeseed oil.
    • Cheese – cheese is often the hardest animal product for people who are going vegan to give up. Tasty cheese alternatives include VioLife dairy free cheese, Tofutti and Sheese.
    • Yoghurt – Co-yo have a delicious coconut yoghurt with live cultures or you can buy soya yoghurt.P1000143
    • Ice cream – my Banana & Cashew Ice cream recipe is easy to make with only two ingredients! Or you can buy ready made dairy free ice cream from Booja Booja, Co-yo, Tofutti or Swedish Glace.

    Vegan Pasties

    Happy New Year everyone! I hope that 2016 is the best year for you yet!

    Why not treat yourself to these tasty vegan pasties for tea! The pastry is made using gluten free flour and coconut oil instead of butter so it is 100% vegan goodness!

    Vegan Pasties

    Makes 2 vegan pasties

    Pastry Ingredients

    200g Dove’s farm gluten free flour

    100g Coconut oil

    10tbsp Cold water

    Filling Ingredients

    1tsp Coconut oil

    1/2 Red onion

    3 Medium mushrooms

    1 Carrot

    3 Sprigs broccoli

    1 1cm slice cabbage

    1/4tsp Himalayan pink salt

    1/4tsp Black pepper

    1/2tsp Dried thyme

    1/2tsp Dried parsley

    1tbsp Rapeseed oil

    Instructions

    Preheat the fan oven to 200C.

    Add 1tsp coconut oil to a small casserole dish. Chop up the onion and add to the casserole dish with the sliced mushrooms. Fry in the oven for 10 minutes.

    Meanwhile prepare the pastry. Weigh out the flour and pour into a bowl. Add the coconut oil and mash together with a fork until you have a texture of bread crumbs. Now add the water and using your hands mix the dough into a ball. Set aside.

    Now prepare the other vegetables. Chop up the carrot into 0.5cm pieces as well as the broccoli. Slice off 1cm of the cabbage and cut into 1cm square pieces.

    Remove the casserole dish from the oven and add the chopped vegetables. Season with salt, pepper, thyme and parsley. Return to the hot oven and bake for 30 minutes.

    Now turn the fan oven down to 180C.

    Roll out the pastry onto a floured surface until it is 0.5cm thick. Shaped into two circles. Add 3 tbsp of the vegetable filling into the middle of each circle. Pull the pastry over the filling to form a half moon shape. Press down the edges with you fingers.

    Place the pasties onto the baking sheet on a baking tray. Brush each one with the rapeseed oil. Bake in the oven for 15 minutes.

    Vegan Pasties

    Yield: 2 Pasties

    Vegan Pasties

    Ingredients

      Pastry Ingredients
    • 200g Dove's farm gluten free flour
    • 100g Coconut oil
    • 10tbsp Cold water
    • Filling Ingredients
    • 1tsp Coconut oil
    • 1 Red onion
    • 3 Medium mushrooms
    • 1 Carrot
    • 3 Sprigs broccoli
    • 1 1cm slice cabbage
    • 1/4tsp Himalayan pink salt
    • 1/4tsp Black pepper
    • 1/2tsp Dried thyme
    • 1/2tsp Dried parsley
    • 1tbsp Rapeseed oil

    Instructions

  • Preheat the fan oven to 200C.
  • Add 1tsp coconut oil to a small casserole dish. Chop up the onion and add to the casserole dish with the sliced mushrooms. Fry in the oven for 10 minutes.
  • Meanwhile prepare the pastry. Weigh out the flour and pour into a bowl. Add the coconut oil and mash together with a fork until you have a texture of bread crumbs. Now add the water and using your hands mix the dough into a ball. Set aside.
  • Now prepare the other vegetables. Chop up the carrot into 0.5cm pieces as well as the broccoli. Slice off 1cm of the cabbage and cut into 1cm square pieces.
  • Remove the casserole dish from the oven and add the chopped vegetables. Season with salt, pepper, thyme and parsley. Return to the hot oven and bake for 30 minutes.
  • Now turn the fan oven down to 180C.
  • Roll out the pastry onto a floured surface until it is 0.5cm thick. Shaped into two circles. Add 3 tbsp of the vegetable filling into the middle of each circle. Pull the pastry over the filling to form a half moon shape. Press down the edges with you fingers.
  • Place the pasties onto the baking sheet on a baking tray. Brush each one with the rapeseed oil. Bake in the oven for 15 minutes.
  • http://www.katesvegancooking.co.uk/2016/01/03/vegan-pasties/

    Vegan Christmas Dinner

    The Christmas season is upon us, so I thought I would share my vegan christmas dinner recipe which I made last year. It’s so delicious I’m going to make it again this year! This tasty vegan christmas dinner consists of Quinoa Stuffed Portobello Mushrooms & Roasted Root Vegetables with my Raw Chocolate Brownie and Banana & Cashew Ice Cream for dessert!

    Vegan Christmas Dinner Vegan Christmas Dinner Vegan Christmas Dinner P1010135

    Serves 2

    Ingredients

    2 Carrots

    2 Sweet potatoes

    8 Brussels sprouts

    1 Red onion

    2 Garlic cloves

    2tbsp Rapeseed oil

    4 Portobello mushrooms

    100g Quinoa

    50g Walnuts

    1tbsp Thyme

    1/2tsp Himalayan pink crystal salt

    1/2tsp Black pepper

    Instructions

    Preheat the fan oven to 200C.

    Wash the vegetables. Cut the ends off of the carrots and sweet potatoes and slice them lengthways, arranging them in layers in a baking dish. Cut the Brussels sprouts in half and add to the baking dish with the sliced red onion. Place in the peeled garlic cloves cut into quarters. Drizzle over the rapeseed oil.

    Place the baking dish in the hot oven for 30 minutes.

    While the vegetables are cooking, prepare the stuffed portobello mushrooms. Firstly weigh out the quinoa and and place in a pan of hot water. Bring to the boil, then simmer for 12 minutes. When the quinoa has absorbed most of the water, add in the chopped walnuts. Season with the thyme, salt and black pepper and mix in well.

    Cut the stems out of the portobello mushrooms. Now spoon the quinoa mixture into the portobello mushrooms.

    After the 30 minutes, remove the baking dish from the oven and carefully place the 4 stuffed portobello mushrooms on top of the roasted vegetables. Return to the oven for 15 minutes.

    Serve 2 quinoa stuffed portobello mushrooms and half the roasted vegetables per person.

    For dessert, make my Raw Chocolate Brownie and Banana & Cashew Ice Cream

    Vegan Christmas Dinner

    Serving Size: 2

    Vegan Christmas Dinner

    Ingredients

    • 2 Carrots
    • 2 Sweet potatoes
    • 8 Brussels sprouts
    • 1 Red onion
    • 2 Garlic cloves
    • 2tbsp Rapeseed oil
    • 4 Portobello mushrooms
    • 100g Quinoa
    • 50g Walnuts
    • 1tbsp Thyme
    • 1/2tsp Himalayan pink crystal salt
    • 1/2tsp Black pepper

    Instructions

  • Preheat the fan oven to 200C.
  • Wash the vegetables. Cut the ends off of the carrots and sweet potatoes and slice them lengthways, arranging them in layers in a baking dish. Cut the Brussels sprouts in half and add to the baking dish with the sliced red onion. Place in the peeled garlic cloves cut into quarters. Drizzle over the rapeseed oil.
  • Place the baking dish in the hot oven for 30 minutes.
  • While the vegetables are cooking, prepare the stuffed portobello mushrooms. Firstly weigh out the quinoa and and place in a pan of hot water. Bring to the boil, then simmer for 12 minutes. When the quinoa has absorbed most of the water, add in the chopped walnuts. Season with the thyme, salt and black pepper and mix in well.
  • Cut the stems out of the portobello mushrooms. Now spoon the quinoa mixture into the portobello mushrooms.
  • After the 30 minutes, remove the baking dish from the oven and carefully place the 4 stuffed portobello mushrooms on top of the roasted vegetables. Return to the oven for 15 minutes.
  • Serve 2 quinoa stuffed portobello mushrooms and half the roasted vegetables per person
  • http://www.katesvegancooking.co.uk/2015/12/18/vegan-christmas-dinner/

    Vegan Raisin Cookies

    These delicious vegan raisin cookies are very moreish and did not last long in our house! My brother loved them! It is amazing how quick and easy it was to make this tasty treat! They are gluten free and vegan!

    Vegan Raisin CookiesVegan Raisin Cookies Vegan Raisin Cookies

    Makes 13 cookies

    Ingredients

    225g Gluten free oats

    1 tsp Baking powder

    100g Raisins

    150ml Almond milk

    100ml Rapeseed oil

    2 tbsp Agave nectar

    Instructions

    Preheat the fan oven to 180C.

    Weigh out the oats and pour them into a blender (I used the Vitamix) with the baking powder. Blend until you have a fine oat flour.

    Now pour the oat flour into a bowl. Add in the raisins and mix in well with a wooden spoon. Make a well in the middle of the flour. Now pour in 100ml almond milk, the rapeseed oil and the agave nectar. Mix together until it forms a sticky cookie dough. Add the remaining almond milk to mix in any flour sticking to the sides of the bowl.

    Now put a piece of baking paper on a baking tray. Next scoop out the dough using a dessert spoon and drop each portion onto the baking tray. Spread out evenly. Now press down on each cookie with the back of the spoon to flatten them slightly.

    Place in the oven and bake for 25 minutes.

    Remove from the oven a leave to cool.

    Enjoy your cookies! Store in an airtight container and eat within a week.

    Vegan Raisin Cookies

    Yield: 13 cookies

    Vegan Raisin Cookies

    Ingredients

    • 225g Gluten free oats
    • 1 tsp Baking powder
    • 100g Raisins
    • 150ml Almond milk
    • 100ml Rapeseed oil
    • 2 tbsp Agave nectar

    Instructions

  • Preheat the fan oven to 180C.
  • Weigh out the oats and pour them into a blender (I used the Vitamix) with the baking powder. Blend until you have a fine oat flour.
  • Now pour the oat flour into a bowl. Add in the raisins and mix in well with a wooden spoon. Make a well in the middle of the flour. Now pour in 100ml almond milk, the rapeseed oil and the agave nectar. Mix together until it forms a sticky cookie dough. Add the remaining almond milk to mix in any flour sticking to the sides of the bowl.
  • Now put a piece of baking paper on a baking tray. Next scoop out the dough using a dessert spoon and drop each portion onto the baking tray. Spread out evenly. Now press down on each cookie with the back of the spoon to flatten them slightly.
  • Place in the oven and bake for 20 minutes.
  • Remove from the oven a leave to cool.
  • Enjoy your cookies! Store in an airtight container and eat within a week.
  • http://www.katesvegancooking.co.uk/2015/12/07/vegan-raisin-cookies/

    Quick Gluten Free Flapjacks

    This flapjacks were inspired because a friend said I should make some cookies and I had a bag of gluten free muesli sitting in the cupboard. So I thought I would create some quick gluten free flapjacks! The recipe is so quick and simple to make, just take the gluten free muesli, add the liquids, mix and bake it in the oven for 20 minutes! It is a tasty and healthy snack that anyone can make within half an hour.

    Quick gluten free flapjacks Quick gluten free flapjacks

    Makes 9 flapjacks

    Ingredients

    375g Gluten free muesli

    1/2 tsp Cinnamon

    2 tbsp Agave nectar

    100g Rapeseed oil

    100ml Filtered water

    Instructions

    Preheat a fan oven to 180C.

    Weigh out the muesli and add in into a bowl. Sprinkle on the cinnamon. Pour in the rapeseed oil, filtered water and agave nectar. Mix in well. Pour the mixture into a 9 inch square flapjack tray. Press down with a wooden spoon until the mixture is smooth and even all over.

    Place in the oven and bake for 20 minutes.

    Remove from the oven and leave to cool. Cut into 9 squares.

    Store in an airtight container and eat within a week.

    Quick Gluten Free Flapjacks

    Quick Gluten Free Flapjacks

    Ingredients

    • 375g Gluten free muesli
    • 1/2 tsp Cinnamon
    • 2 tbsp Agave nectar
    • 100g Rapeseed oil
    • 100ml Filtered water

    Instructions

  • Preheat a fan oven to 180C.
  • Weigh out the muesli and add in into a bowl. Sprinkle on the cinnamon. Pour in the rapeseed oil, filtered water and agave nectar. Mix in well. Pour the mixture into a 9 inch square flapjack tray.
  • Place in the oven and bake for 20 minutes.
  • Remove from oven and leave to cool. Cut into 9 squares.
  • Store in an airtight container and eat within a week.
  • http://www.katesvegancooking.co.uk/2015/12/04/quick-gluten-free-flapjacks/

    Vegan Spaghetti Bolognese

    If you are vegetarian or vegan you may miss this Italian inspired favourite, spaghetti bolognese. Now you can enjoy this delicious, protein rich, vegan spaghetti bolognese which is made without meat!

    Vegan Spaghetti Bolognese

    Serves 2

    Ingredients

    1tsp                            Olive oil

    1                                 Red Onion

    2                                 Garlic Cloves

    150g                           White Button Mushrooms

    ¼ tsp                          Pink Crystal Salt

    ¼ tsp                          Black Pepper

    ½ tbsp                        Dried Oregano

    1 500g can                 Passata

    1tbsp                          Tomato Puree

    1 small                        Carrot

    1 400g can                 Red Kidney Beans

    200ml                          Filtered Water

    150g (75g/serving)     Gluten free spaghetti pasta

    Instructions

    Put the olive oil into a large pan. Add the chopped onion and sliced mushrooms and stir. When the onion starts to brown, add in the chopped garlic. Next season with the oregano, salt and pepper and stir to mix in.

    Now pour in the passata and add the tomato puree. Next add in the finely chopped carrot and red kidney beans. Bring to the boil. Simmer on a low heat for 20 minutes stirring regularly. Add in the extra water.

    While the sauce is cooking, add the spaghetti pasta to a large pan of boiling, slightly salted water. Simmer for 10 minutes, stirring occasionally, then drain.

    Serve the sauce in the middle of the spaghetti while still warm. Enjoy!

    Vegan Spaghetti Bolognese

    Serving Size: 2

    Vegan Spaghetti Bolognese

    Ingredients

    • 1tsp Olive oil
    • 1 Red Onion
    • 2 Garlic Cloves
    • 150g White Button Mushrooms
    • ¼ tsp Pink Crystal Salt
    • ¼ tsp Black Pepper
    • ½ tbsp Dried Oregano
    • 1 500g can Passata
    • 1tbsp Tomato Puree
    • 1 small Carrot
    • 1 400g can Red Kidney Beans
    • 200ml Filtered Water
    • 150g (75g/serving) Gluten free spaghetti pasta

    Instructions

  • Put the olive oil into a large pan. Add the chopped onion and sliced mushrooms and stir. When the onion starts to brown, add in the chopped garlic. Next season with the oregano, salt and pepper and stir to mix in.
  • Now pour in the passata and add the tomato puree. Next add in the finely chopped carrot and red kidney beans. Bring to the boil. Simmer on a low heat for 20 minutes stirring regularly. Add in the extra water.
  • While the sauce is cooking, add the spaghetti pasta to a large pan of boiling, slightly salted water. Simmer for 10 minutes, stirring occasionally, then drain.
  • Serve the sauce in the middle of the spaghetti while still warm. Enjoy!
  • http://www.katesvegancooking.co.uk/2015/11/16/vegan-spaghetti-bolognese/