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Plant Based Spag Bol

Updated: Apr 13, 2022

Ingredients- serves 4

2x packets of Vivera plant based mince

1 350g jar of Lloyd Grossman tomato&basil sauce

1 tin chopped tomatoes

2 medium sized carrots

Handful of cherry tomatoes

1 large courgette

3 garlic cloves

1 tspn smoked paprika

1/2 tspn dried oregano

200g wholewheat spaghetti


Chop the veg (chunky) and roast with garlic cloves in the oven for 30 minutes at around 170*

Add the roasted veg to a pot with the tin of tomatoes and simmer for 15 minutes.

Now stir in the mince, pasta sauce and spices.

Cook for a further 10 minutes or so.

Serve with your spaghetti - cooked as per packet instructions.

Nutritional information

Approximate calories per serving: 396

P 34g

F 5g

C 51g


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