Here is a recipe for a really easy, tasty, and filling vegan pasta. The quantities I have used create a wok-full, which is about 4-5 portions depending on how hungry everybody is!
Instructions:
1. Chop a selection of veg and place in a wok with about 1cm boiling water in the bottom; cover and begin to simmer. Here, I have used: a head of broccoli, a red pepper, and about 6 chestnut mushrooms.
2. Meanwhile, get your pasta of choice boiling away in some lightly salted water.
3. Into the wok with the vegetables, add a tablespoon of paprika or smoked paprika or oregano or mixed herbs, depending on your preference, crush 2 cloves of garlic, add a pinch of salt and pepper, and add 6 chopped vegan sausages (here I have used Linda McCartney, which are nice and substantial - you can microwave them for 3 minutes from frozen, chop and add).
4. Stir everything together, put the lid back on (if you have one!), and simmer for about 8-10 minutes. Then, add a large jar (690g) of passata, stir, and simmer (lid off) for another 3-4 minutes until heated through.
5. If you like, and you have some to hand, you can also add a tablespoon or two of nutritional yeast. This is a great source of vitamin B12 and it has a slightly cheesy taste. Here is one example of how you can buy it, in case you haven't come across it:
6. Add the cooked pasta into the wok and stir. Serve with leaf salad. Enjoy!
[Leftovers can be put in plastic pots and frozen - this is a great dish to cook at the weekend, to make some weekday lunches, for example!]
