Sitting down to eat dinner with family at the same time every night has become a thing of the past for most people. These days, so many of us find ourselves time-poor and preparing a healthy and nutritious meal is no longer a priority. Blame it on longer working hours, the work commute, dropping kids at their after school activities, whatever it may be, it makes sense to make clever use of the small amount of time we have.
‘There aren’t enough hours in the day’ is something I hear quite regularly. As a whole, we are all over-committed and time is now considered to be a precious commodity. We are all looking for ways to be able to enjoy our favourite meals, without having to slave over a stove for the better part of an evening (who wants to do that?). Turning to a brand you can trust that consistently provides healthy, quick and delicious meals is a great option for reducing the amount of time spent in the kitchen, without skimping on quality or taste.
Try allocating some time on the weekend to get to the supermarket and plan out your meals for the week. By doing this, you will save money AND time that you would otherwise spend trying to decide what to have for dinner every night or loitering around in supermarkets after work looking for a quick and easy meal because you now don’t have any time to prepare something.
A quick and easy staple in my household is pasta and if it’s prepared well, a wholesome pasta dish can be a great source of many beneficial nutrients. One of my favourite meals to cook when I am run off my feet is a tasty plant-based alternative to the classic spag bol, using Vegie Delights Savoury Vegie Mince as the base, and for good measure I throw in plenty of additional vegies making a healthy and delicious crowd pleaser that’s quick and easy to prepare.
You can try my veggie bolognese with homemade Vegan parmesan ‘cheese’ by following the recipe below.
Pasta of your choice.
For the bolognese
1 Vegie Delights Savoury Vegie Mince packet
1 brown onion, chopped
1 large carrot, chopped
1 celery stalk, chopped
4 garlic cloves, crushed
1 small can of corn
1 tsp coconut oil
1 400g can diced tomatoes
1/2 cup vegetable stock
1/t tsp nutmeg
1/2 tsp black pepper
1/2 tsp salt
1 cup spinach
1/2 cup parsley, chopped
For the Vegan parmesan
1/2 cup cashews
3 tbsp savoury nutritional yeast
1/2 tsp garlic powder
1. In a food processor, blend all of the parmesan ingredients until a fine powder has formed. Set aside.
2. Sauté onion, carrot, celery, corn and garlic for approximately 5 minutes or until onion is translucent.
3. Add mince, tomatoes, vegetable stock, nutmeg, spinach, salt and pepper and stir through.
4. Simmer for approximately 15 minutes with the lid on, stirring occasionally.
5. Add the chopped parsley, stir through and remove from flame. Serve with black bean spaghetti as I have done, raw zucchini spirals or your choice of pasta.
Serves – 4
Prep Time – 10
Cook Time – 15