Last week during the first round of my £1.00 a Day Eating Challenge , I invented a simple, vegan version of spaghetti bolognesse, that I brilliantly named Spaghetti Broccolese. Because it has broccoli in it. See what I did there? Here's the recipe.





Ingredients:





Serves 2 - 4. (I don't give many exact quantities here as it's a matter of taste. Just use the onions, garlic and mushrooms as your base and build up the sauce from there).

Two medium-large onions

Two cloves of garlic (optional)

Splash of oil (olive or sunflower)

Mushrooms (button or chestnut)

Half a large head of broccoli, including the stalk, finely chopped

2 tins of tomatoes

1 tin of kidney beans

Turmeric powder

Salt and pepper to taste









































































Chop the broccoli, including the stalk, into small "bite size" pieces. Bring a pan of water to the boil and steam the broccoli for 5 minutes. Remove the softened broccoli and strain. Add as much spaghetti as seems appropriate to boiling water. I usually break the dry spaghetti in half first. Chop the onions and mushrooms roughly, and the garlic. Stir fry on a medium-high heat in a generous splash of oil, until the mushrooms soften. Add a few pinches of turmeric powder and stir in. The spaghetti should be about ready by now. Take off the boil and drain. Add the tinned tomatoes, and turn down the heat. You might want to transfer from a frying pan to a saucepan at this stage, depending on the size of your frying pan. Stir for a few more minutes before adding the broccoli and kidney beans, drained. Simmer for at least 15 minutes, stirring regularly. It's ready when the broccoli is nice and soft. Add sauce to spaghetti and serve like this:





The version pictured here doesn't contain any mushrooms or kidney beans, so I suppose these are both "optional" (though the mushrooms less so). It's a pretty liberal, adaptable meal, so it's almost impossible to fuck up, but it really is delicious. Give it a go.

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