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.

INGREDIENTS:

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

 

Wholewheat spaghetti