Wholemeal Spaghetti Bake

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1 large onion, chopped finely

1 clove of garlic, peeled and crushed (optional)

4 oz. (100g) mushrooms, sliced

1 eating apple, cored and grated (don't grate until just before use)

Tin chopped tomatoes

Tomato puree

8 oz. (200g) wholemeal spaghetti

2 oz. (50g) hard Vegan 'cheese', grated

Preheat oven to GM 4 / 350 °F / 180 °C.

Fry onion and garlic for 5 minutes in 2 teaspoons of olive oil. Add mushrooms, cover and cook for 5 mins. Stir in apple. Add tomatoes and 1 tsp sage, 2 tbsp tomato puree. Cover and simmer gently for 10 mins until the sauce is fairly thick. Meanwhile, cook spaghetti for 5 - 7 minutes until just tender. Drain it and add to the sauce. Turn the mixture into a casserole dish. Sprinkle grated cheese on top and bake in oven for around 25 minutes.

Serves 2-3

This recipe is included in the Simple Vegan Recipes Cookbook