Amanda’s recipes
VEGGIE BOLOGNESE 510kcal
Fry ½ finely chopped onion in cooking spray oil with 1 small finely diced carrot and a little crushed garlic until soft. Add 100g veggie mince, brown and add ½ glass white wine or 125ml reduced-salt vegetable stock. Cook until the liquid has evaporated, then add 80g passata and a few tbsp water. Season with black pepper, then simmer for 20 min until cooked. Serve with 70g uncooked weight cooked wholegrain spaghetti and a green salad