Soy mince spag bol

Few dishes are easier to prepare than a hearty spag bol, and the vegan variety is no different.

Pour some dried soy mince into a dish and cover with boiling water. drain. repeat.

Chop an onion and some garlic and fry in rapeseed or olive oil. Add the re-hydrated mince. Follow immediately with vegetable/gluten free stock cube, oregano, thyme, rosemary and black pepper, and stir well. Add a little more olive oil.

When the smell of the herbs becomes distinctive, add chopped tomatoes, some passata, and a good Italian tomato puree. Finally, add paprika and cayenne pepper if you have some, a dash of Henderson's relish and a teaspoon of agave syrup to bring up the taste of the tomatoes.

Serve with pasta. Our absolute favourite is Barilla's gluten free spaghetti made from corn and rice. It is ridiculously good. We also like heaps of nutritional yeast on top, and tabasco in winter when it's cold on our boat.