Serves: 2
Time to prepare: 10 mins
Time to cook: 20 mins
Dietary requirements: Dairy-free, Egg-free, Gluten-free, Halal, Kosher, Vegan, Wheat-free
Ingredients
1 tbsp olive oil (for the pasta dishes, or sunflower oil for the rice ones)
½ large onion, chopped
1½ cloves of garlic, crushed
¼ red pepper, chopped
½ medium courgette, chopped in half lengthways then sliced
50g (2oz) mushrooms, chopped
110g (4oz) veggie mince
400g tin of chopped tomatoes
½ tbsp tomato purée
½ tsp chilli powder
½ tsp paprika
½ tsp cumin
½ tbsp peanut butter
50g (2oz) sweetcorn
50g (2oz) kidney beans, cooked, rinsed and drained
Instructions
Follow the same basic method as for Spaghetti Bolognese, using chilli, paprika, cumin, peanut butter, sweetcorn and kidney beans in place of the bay leaf, basil and oregano.
Serve on a bed of cooked long grain rice (allow 75g (3oz) per person).
