- 1 Onion
- 2 cloves Garlic
- 100g Cherry Tomatoes
- 1 Courgette
- 2 handfuls Mushrooms
- 1 large jar of Bolognaise Sauce.
- 2 cups dried Soya Protein Mince
- 400g 'Paccheri' pasta
- (optional) Vegan cheese
- Salt and Pepper to taste
I admit this was a bit time consuming but it was an experiment and it turned out to be so worth it. If you are more pushed for time you can always follow the recipe to make bolognaise and serve with spaghetti.
Put the soya mince in a bowl and cover in water. Let soak to rehydrate while prepping vegetables.
Chop all vegetables into small, thin chunks (so they can fit easily in the pasta)
Fry the onion until soft (about 3 minutes) and add the garlic for a further minute.
Drain the mince and press any excess water out with a fork
Add the vegetables and soya mince and stir through. Let this cook for about 5 minutes
Pour on the sauce and let mixture simmer for 5-10minutes.
Preheat oven to 200C
Spoon some of the mixture on the bottom of a large ovenproof dish
Align some pasta vertically in the dish so you can spoon some of the mixture in each pasta. Leave space between each one for sauce later and continue until the whole dish is filled.
Pour any remaining mixture over the pasta ensuring the edges are covered and all pasta is covered in sauce. (Otherwise it will not cook properly)
Grate some vegan cheese over the dish and bake in the oven for 45-50 minutes, until pasta is tender.