Ingredients:

• 1 onion chopped fine
• 1 or 2 garlic cloves chopped fine
• 1 or 2 celery stalks chopped fine
• 1 medium carrot, chopped fine
• ½ a green or red pepper, finely chopped
• 1 tablespoon of canola or olive oil
• 1 cup of finely sliced red or green cabbage
• 1 cup of finely chopped spinach, or kale, or Chinese cabbage
• 1 can of chopped tomatoes or a bottle of passata
• ¼ to ½ tsp of sodium bicarbonate
• ½ cup of Knorrox Savoury Mince, or equivalent soy protein mince.
• 1 packet of whole-grain spaghetti
• Medium to large pot of salted and flavoured boiled water
• Salt to taste
• Herbs and spices to taste

Other options:

• Fried mushrooms
• Chopped olives

Directions:

• Chop up onion, garlic, celery, carrot, and pepper.
• Fry in a small amount of oil or use an oil-free method with small amounts of water.
• Add finely chopped cabbage and green leafy vegetables after the onions are soft and see-through, then cook until wilted, stirring frequently.
• Cook Knorrox Savoury Mince in 1 cup of water in the microwave for 1 minute, then add to the pasta sauce.
• Add the can of chopped tomatoes or the bottle of passata and cook together for 10 minutes at low heat.
• Add sodium bicarbonate sparingly to counteract the acidity of tomatoes
• Boil water for the pasta and cook spaghetti for 8-10 minutes.
• Drain the pasta and rinse with cold water, then mix the spaghetti into the pan of pasta sauce and serve.

Time to prepare is 30-45 minutes for a novice cook.

One can cook up a double or triple batch to keep in the fridge for a few meals, or even freeze in daily portions.