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


Wholewheat spaghetti