• 2 small onions
  
• 2 stems of celery
  
• 2 medium carrots
  
• 10 baby button mushrooms
  
• 4 tomatoes
  
• 1 bulb of garlic
  
• 1 tablespoon of sunflower oil
  
• 500 bottle of passata (creamed sieved tomatoes)
  
• 10mls lemon juice
  
• 2 teaspoons mixed herbs
  
• 2 teaspoons oregano
  
• 2 teaspoons vegan sugar (preferably fruit sugar/fructose)
  
• 1 teaspoon coriander
  
• 1 teaspoon freshly ground black pepper
  
• 1 teaspoon chilli powder (optional)
  
• 1 teaspoon nutmeg
  

Serves 6-8.

This recipe is, low-fat, salt-free and high-fibre. And delicious!

Wash the vegetables and finely chop the onions, carrots and celery.
Slice the mushrooms and chop up the tomatoes. Peel all the garlic
cloves and chop them finely or puree them through a garlic press.

Using a large frying pan or a wok, heat the oil and then add the
garlic until it turns golden brown. On a high heat, add the onions,
stirring constantly until golden then add the celery and carrots.
Cook together for a few minutes then add the mushrooms and continue to
stir-fry. After a few more minutes, the vegetables should start to
soften - add the chopped tomatoes and continue to stir for a few more
minutes on a high heat. The tomatoes should start to disentegrate, as
they dissolve lower the heat and add the passata. Gently re-heat the
sauce until it simmers and add the lemon juice, herbs, oregano, vegan sugar,
coriander, black pepper, chilli powder and nutmeg. Simmer for about
twenty minutes. If the sauce appears to be too thick, add some boiling
water. If it is too runny, continue to simmer until it thickens.
Serve with brown spaghetti.

This recipe freezes excellently, best to divide it into portions
before freezing. It can be defrosted and reheated in the microwave in
the time it takes to cook the brown spaghetti (10-12 minutes).