Made one of my regulars ... a vegan spag bol for two using 150g wholewheat spaghetti served with this home-made (sugar-free) sauce. It took about half an hour.

Half a tin of chopped tomatoes
Two tablespoons of tomato puree
About a teaspoon each of dried mixed herbs, smoked paprika and fennel seeds
Loads of coarse-ground black pepper and a pinch of salt
A teaspoon of rapeseed oil
Quarter of a red onion
Half a courgette
Half a tin of kidney beans
100g of frozen soya mince
A teaspoon of cornflour mixed with a little water (to thicken the sauce)
Loads of fresh basil for garnish

I put the spaghetti on to cook while preparing the sauce. Heated the oil in a pan then fried the sliced courgette and onion before adding the rest apart from the cornflour and basil. Stirred occasionally till spag was almost ready, then added the cornflour/water to thicken. Warmed the plates then served spag and sauce with loads more pepper and torn basil, adding a few dabs of Vitalite to the spag. Was yum!