Serves 5-6

Ingredients

• 1-2 carrots
• 2 sticks celery
• 2 medium brown onions
• salt & pepper
• 5 cloves garlic, peeled and sliced
• smal handfull kalamata olives, halved
• 2 stock cubes
• 1/2 cup red wine
• 2 tins tomatoes
• 2 Tbs tomato paste
• dash soy sauce
• 1 Tbs Vegemite
• 1 tsp mushroom powder
• 1 Tbs smoked paprika
• 1 bay leaf
• 1 tsp brown sugar
• 1/2 tsp msg
• spinach leaves
• 1 heaped Tbs miso paste
• 1/4 cup plant milk
• 1 heaped Tbs plant mayonnaise
• Fresh herbs
• 2x vegan burger patty meat balls
• Yeast flakes
• 2 ‘blocks’ vermicelli
• 250g Spaghetti, broken in half
• Cheese to top

Method:

1. Sauté the carrot, celery, onion, and salt and pepper in some oil.
2. Once soft, add at least 3 cloves of garlic and some halved kalamata olives for a few more minutes.
3. Then crumble on a stock cube and stir that around until it starts to stick to the bottom.
4. Then add the half cup of red wine, and let that simmer down to half
5. Add a tin of tomatoes, a tsp of tomato paste, a good dash of soy sauce, a tsp of Vegemite, a tsp of mushroom powder, a Tbs of smoked paprika, half a bay leaf, half a tsp of brown sugar, and some msg.
6. Then add in; the tomato tin and a bit, refilled with water, then add the pasta straight into the sauce till thats all cooked, adding water if needed. 
7. Soak some vermicelli at the same time.
8. Then add the drained vermicelli, some spinach leaves, a heaped Tbs of miso paste, a 1/4 cup plant milk or a heaped Tbs of plant mayo, and some fresh herbs from the garden, and let that all soften.
9. Meanwhile, prepare the vegan burger patty meat (now if you have two cooking rings, or otherwise do this before you start cooking), and frying that up in bite size pieces in some oil in another pan till its nicely browned and crispy outside. Add that into the pasta and sauce when its on the plate.
10. Sometimes add the yeast flakes in with the milk and mayo, or put it on top when serving. Or add grated vegan cheese as preferred.
11. Salt and pepper again to taste