A hearty, mid week meal that'll serve a few portions

Our recipe below is completely vegan and serves 6, so it's perfect for coming together for a flat meal!

Before you start cooking, here's a few reminders:

1. Pop open a window in your kitchen to let fresh air in 
2. Keep fire doors closed at all times, even while cooking
3. Always ask a flatmate to keep an eye on your cooking if you need to leave the room

Ingredients

• 500g spaghetti (vegan option here)
• 400g chopped tomatoes
• 600ml vegetable stock
• 2 tbsp olive oil
• 150g mushrooms, diced
• 2 onions, chopped
• 2 garlic cloves, diced
• 1 carrot, grated and chopped
• 2 celery stalks, finely diced
• 1 tbsp tomato purée
• 1 tsp cinnamon
• Salt and Pepper, to taste
• Basil leaves (optional)
• Vegan Cheese (optional, recommendations here)

Instructions

1. In a frying pan heat the olive oil and gently fry the mushrooms until golden. Remove the mushrooms from the pan and set aside.
2. In the same pan, heat some more olive oil and fry the onions with the garlic until soft. Add the carrots and celery for a few minutes and then stir in the tomato purée, cinnamon, salt and pepper. Finally, add the mushrooms back in the pan along with the chopped tomatoes and the vegetable stock.
3. Close the lid and bring to a simmer. Leave to cook for 30 minutes.
4. Meanwhile, boil the pasta according to pack instructions, drain and drizzle with some olive oil.
5. Serve the pasta with the bolognese and add basil leaves and grated vegan cheese to taste.
6. Once you've finished cooking, be sure to wipe down and clean all the surfaces ready for the next person and turn off all appliances.