Tomato & Bean Whole-wheat Spaghetti
17 SEPT 2015
I make this when I need a super fast meal on the table quickly - it's a fantasticly wholesome meal from pantry basics.
Sauté the onions in coconut oil then add the chopped tomatoes, kidney beans, syrup and vegan Worcestershire sauce - simmer until fully heated through.
Season and serve with wholewheat spaghetti
These quantities serve 4 people.
Oil to sauté onions
(I use coconut oil)
1 med Onion
2 400g cans chopped tomatoes
1 400g can Kidney beans
2 tbsp Honey/Agave Syrup
2 tbsp Vegan Worcestershire Sauce