Easy Vegan Spag Bol

Here is the first of many 'easy, vegan' recipes I plan to share with you. I want to show people how easy, cheap and convenient eating vegan can be, so if the ingredients can't be found in the local supermarket, it's not going in. There really is no need to hunt down raw cacao or do all your food shopping at Whole Foods. Cooking vegan is easy as 1, 2, 3....

So first up is this Easy Vegan Spag Bol, I used to love making this when I was a meat-eater, but the vegan version is cheaper, quicker to cook and more healthy (less fat and more veg!) The recipe takes around 30minutes in totally, from chopping board to serving up.

This easy, vegan spaghetti bolognese is a little less tomato-y than the classic spaghetti bolognese, it's more smokey and rich in flavour...I hope that makes sense and doesn't sound too budget Nigella!

Here's the ingredients you'll need (feel free to skip things out, add more, substitute items...make it yours). This batch I made using the whole vegan soy mince pack, made enough for around 4-6 people, depending on how big you like your dinner ;)


  • 1 pack of vegan soy mince (even though this one says vegetarian, it's suitable for vegans)
  • Vegetable oil
  • Carton on chopped tomatos
  • Squeeze of tomato puree
  • Large glass of red wine
  • 1 onion
  • 1 carrot
  • Lots of garlic
  • About 5-6 mushrooms
  • Teaspoon of Marmite
  • Nutritional yeast
  • Italian herb seasoning
  • Dairy free milk 
  • Salt & pepper
  • Dried pasta
  • Green veg for the side


Heat the oil and add in the crushed garlic and a sprinkle of Italian herb seasoning. Let this simmer as you chop up the onion, carrot and mushrooms (into small cubes if you can be arsed).

Add in all the veg, chopped tomatoes, tomato puree and the soy mince. You might have to wait for the soy mince to defrost a little before breaking it down in the pan.

Once the vegan mince and veggies are all mixed in together add the wine, a sprinkling of nutritional yeast and teaspoon of Marmite.

Simmer on a low heat for around 15 minutes, before adding a splash of dairy free milk (this makes it really creamy). Have a little taste and add salt and pepper. If it tastes a little acidic-y this is probably from the tomatoes, so half a teaspoon of sugar mixed in will help balance this out.

Leave to simmer for a further 10 minutes and get the green side veg and pasta on.

I've also shared this method on one of my daily vlogs, to watch how I made this Easy Vegan Spag Bol, click HERE.


Allow me to reintroduce myself.


Ever see a picture of yourself or something you wrote a long time ago and cringe so hard your toes hurt? Well, that's how I feel about some of the stuff I've written on this website from just 1 year ago.  

Reading parts of this website back today, it just doesn't sound like me at all. I actually wrote most of my 'about me' and 'yoga philosophy' whilst still training and I can tell I'm trying so hard to 'sound like a yoga teacher'. Going back to training actually, the feedback from my practical exam was 'great, now stop playing the role of the yoga teacher and be yourself'. Harder than you think hey? Like when someone says 'act natural', you immediately do something awkward.  

This first year of teaching has been a steep learning curve and all about trying to find my 'style' and stop beating myself up for everything I'm not and starting to celebrating everything I am. I'm pretty confident with where I'm at now. Flows that feel good, not too complex, maybe building a little heat and strength, learning how to breathe properly, leaving your everyday worries off the mat and then providing a juicy Savasana. But most importantly practising kindness, kindness towards yourself and your body, as well as everyone around you, the people you know and the people you don't. That's yoga you can take off the mat and more powerful than any posture. Through my teaching I aim to bring you the best of yoga in plain English....with a hint of Essex ;)  

So yeah, allow me to reintroduce myself.... amended 'About Me' coming soon :)