Vegan Black Bean Spaghetti with Soya Mince, Tomato and Pepper Sauce

Serves: 2-3
Cook Time: 30 mins


  • 150g Black Bean Spaghetti
  • 1 Tin of Chopped Tomatoes
  • 50g Savoury Soya Protein Mince soaked in 150ml water
  • 50g Frozen Mixed Sliced Peppers
  • As much Nutritional Yeast as you like
  • 1tsp Basil
  • 1tsp Oregano
  • 2tsp Paprika
  • 1tsp Chilli Flakes
  • Salt and Pepper to season


  1. Cook the spaghetti as instructions on packet (Al dente)
  2. In a separate saucepan add chopped tomatoes and warm through
  3. Add the peppers and cook till defrosted
  4. Add the soya mince and season with salt and pepper
  5. Add the basil, oregano, paprika and chilli flakes
  6. Taste and adjust seasoning if needed
  7. Allow to simmer for about 10 mins to make sure all the ingredients are cooked through
  8. Drain the spaghetti and top with the sauceSpaghetti
  9. Sprinkle nutritional yeast(or vegan cheese) on top and serve

Tip: Fresh peppers can also be used, sauté them until softened in a little olive oil then add the chopped tomatoes



One comment

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