Spag Bol from Great British Vegan: Simple, Plant-based Recipes to Cook the Nation's Favourite Dishes (page 67) by Aimee Ryan

  • basil leaves
  • tinned plum tomatoes
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute the book's "Veggie mince" on p. 67 for frozen soy mince, and miso paste for yeast extract.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Veggie mince" on p. 67 for frozen soy mince, and miso paste for yeast extract.

  • MsMonsoon on June 28, 2024

    I didn’t even have the mushrooms or the cherry tomatoes but felt this turned out great! I used extra carrot, celery and garlic. I also couldn’t find frozen soy mince but I had accidentally frozen and defrosted a block of tofu and read how, if you do it twice, the water squeezes out easily and you have instant crumbles. Worked perfectly! Even with the missing mushrooms and tomatoes, the amount of sauce was perfect for a pound of rigatoni. Topped with nutritional yeast to keep it vegan.

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