A twist on the Italian classic. Best shared on a weekend night in with friends (and a comfy sofa nearby).
Ingredients
3 red onions - finely diced
3 garlic cloves - finely chopped
400g chopped tomatoes
500g pasata (basil flavoured)
40g mushroom powder
1 tsp Salt
2 bay leaves
1 veg stock cube (in 1000ml boiled water)
1 tbsp red currant jelly
½ tsp pepper
300g soya mince
1 small tin of kidney beans
Cheese Sauce:
140g butter
40g flour
600ml soya milk
1 tsp mustard
Pinch of salt
Some rosemary
200g plant-based cheese
