Vegan Bolognese Sauce

Quarter the onion and mushrooms and whizz in a food processor for 10 seconds until everything is kind of shredded (there should be no big lumps).

Heat the oil in a deep non-stick pan, add the onion and mushroom mixture and fry, stirring, for a few mins.

Sprinkle in the flour, stir well and slowly pour in the vegetable stock.

Put the chickpeas into a food processor and whizz for a few seconds, they need to be minced but still have a coarse texture. Add them to the pan.

Add the tomatoes or passata, garlic, sugar and yeast extract, cover and cook on a low heat – the longer you cook it the better the taste (generally about 45-60min). Stir every so often so the sauce doesn’t stick to the bottom of the pan, adding more water if necessary.

Finish the sauce by stirring in some chopped parsley and salt to taste.