Tom’s Vegan Bolognese

Emissions: 250 g of CO2 per portion

Serves 8

Difficulty: Medium

Prep Time: 10 minutes

Cook Time: 25 Minutes

  • 1 Tbsp Vegetable Oil
  • 3 Cloves Garlic
  • 1 Onion
  • 1 Carrot
  • 1 Stick Celery
  • 1 Tsp Marmite
  • 1 Vegetable Stock Cube
  • 1 Can Tomatoes,Chopped
  • 100ml Red Wine
  • 125g Dehydrated Soya Mince – using soya rather than beef mince cuts the emissions of this dish nine fold, but if you miss the meat using turkey or pork will still give a big reduction
  • 400g Spaghetti
  • 1 Tbsp Parmesan Cheese
  1. Rehydrate the soya mince with water, the marmite and stock cube by following the instructions on the packet
  2. In a saucepan, heat oil and saute the onions, carrot and celery.
  3. Add garlic and let it cook for 20 seconds before you add the soya.
  4. After a couple of minutes add the red wine, let it reduce and then add the tomatoes.
  5. Let it simmer for 10 minutes. Season with salt and pepper
  6. Boil the pasta in a pot with some salt. Cook till al dente or follow the instructions on the packet
  7. Add the pasta to the sauce and mix well
  8. Serve with parmesan cheese on top
Low Carbon Eating - E.Mission - Vegan Bolgonese

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