Wednesday, 24 September 2014

Specials Board: Spaghetti No-Bolognaise

Spaghetti No-Bolognaise and Vegan Mofo Day 24
For the remainder of Vegan Mofo I'm going to show you what to do with leftovers, starting with the homemade tomato sauce I made for the Two Squash Cannelloni.

Nothing goes to waste in this house! I always use up leftovers, if I'm not eating them for lunch the next day they will be turned into another dish. I think this stems from not having a freezer for 12 years! I had to be inventive with my leftovers but I don't think that's a bad thing.

I've made soup which has turned into a curry sauce or pasta sauce. I've stuffed mushrooms and other vegetables with leftover nut or lentil roasts. I've turned leftover stir fries into pies and stroganoffs into soup! Literally nothing is wasted. If I have condiments that need using up they normally go into something and sometimes it's a great discovery!

My homemade tomato sauce recipe makes 1.4 Litres, and I used 400ml of it in my Two Squash Cannelloni. So what do you do with the rest? You can either freeze it or do what I did and turn the leftovers into something different for dinner. This recipe doesn't use all of the tomato sauce but stay tuned over the next 2 days I'll show you how I used it all up, every last little bit!

Ingredients (Serves 6) 

1 Tbsp Olive oil
1 onion, diced
1 Red pepper, diced
150g Courgette, diced
454g frozen soy mince
2 Tsp Bouillon powder
200ml Water
600ml Homemade tomato sauce
1 Tsp Marmite
2 Tsp Mixed herbs
2 Tbsp Tomato puree
2 Tsp Balsamic vinegar
½ Tsp Sugar
Black pepper, ground

Fry the onion in the olive oil for 5-10 minutes, until the onion starts to brown, add the red pepper and saute for another 3 minutes.

Add the chopped courgette and saute for another 2 minutes, before adding the frozen soy mince. Stir to combine everything.

Sprinkle over the vegetable bouillon powder and pour in the water. Give everything a good mix again, bring to a simmer and cook for another 5 minutes.

Add the tomato sauce, marmite, mixed herbs and give everything another stir to combine all the ingredients. Simmer for 5 minutes

Add the tomato puree, balsamic vinegar, sugar and black pepper and continue to simmer for another 5 minutes. 

Serve with spaghetti. I halved the no-bolognaise, saving half for another leftovers meal and we ate two large portions and still had a large portion leftover. Stay tuned to see what happened to the leftovers.


  1. I love bolognese - my husband makes a gorgeous version using veggie mince. This looks wonderful!

    I'd like to nominate you for a Liebster Award - it's a way of getting to know other bloggers, I hope you don't mind! (Also, you popped up on random mofo while I was searching for new blogs!) There's no pressure to take part, and you can check out my blog here to see what it's all about...

    1. Hi Jesse, of course I don't mind. You're the second to nominate me and I really must get round to answering the questions and continuing the chain. What a fab idea to use randomofo to select more bloggers! :o)


Thanks for leaving a comment, Jasmine x