I recently came back from an amazing holiday in Hawaii. We spent most of our time on Kauai – what a paradise. We had a large house with an amazing kitchen and part of the plan for the Wylde Kitchen was to have guests cooking their signature dish to share with everyone. We made some great dinners and desserts here and I will be sharing the rest of them in the next few entries. Here is the first one: Harvey’s Vegan Spaghetti Bolognaise.

This was a winner with everyone at the table in Hawaii – whether they were vegan or not. Fresh ingredients and a love of cooking. Thank you Harvey!

Harvey is my brother-in-law – his site is HERE – totally talented and all round hilarious guy, a perfect match for my sister.

“Why live a life unfulfilled, can’t take it with you when you’re gone.” Nadia Ackerman

Harvey’s Vegan Spaghetti Bolognaise

Serves 8 people

Ingredients

10 mushrooms

4 fresh tomatoes

1 brown onion

1 clove garlic (unless you are allergic)

1 green capsicum or zucchini or both

1 cup red cooking wine

1 jar of pasta sauce – tomato base – home made or otherwise

1 packet of vegan protein (soy or wheat based)

1 tablespoon Oregano – fresh or dried and some Herbs of Provence (dried herbs)

Spaghetti or other pasta of choice

What do I do now?

Boil the water for the pasta. Once boiling, add a dash of olive oil and salt to the water. Put the pasta on to cook.

Chop all of your vegetables and lightly fry – add vegan protein and cook over low heat for about 5 minutes.

Next pour the red wine and pasta sauce into the vege mix and simmer on a low heat for 15-20 minutes.

Drain the pasta and add the sauce.

Serve and enjoy!

Anything else I should know?

We served this with a baguette straight from the oven. You could also add some vegan cheese to this if you like.