Soya Spaghetti
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1 large		Spanish Onion
3 cloves	Garlic
2 tablespoons	Olive oil
The Mince: 1 cup TVP (soya mince) marinated for at least 2 hours in:
            2 tablespoons Olive Oil
            1 teaspoon    Mixed Herbs
            1 teaspoon    Oregano
            1 teaspoon    Rosemary
            2 teaspoons   Black Pepper
            1             Massel beef stock cube
	    1 teaspoon    Salt
            sufficient    boiling water to cover
2 stalks	Celery
2               Zuchinis
1/4 lb          Mushrooms
3		Carrots
1 can           Peeled tomatoes, or 1 lb freshly peeled tomatoes
2 teaspoons     Oregano
1 teaspoon      Basil
1 teaspoon      Black Pepper
1/2 cup         Red Wine (optional, I use water normally)
some            Tomato Puree/Paste (to thicken)

Fry  the  garlic  and onion in the olive oil till tender. At the same time stick the
celery, mushrooms, carrots and zucchini in a food processor and decimate thoroughly. Now
add this vegetable mixture to the softened onions and continue cooking till some of the
water in the vegetables has reduced out. Add the mince mixture  and  the tomatoes, wine
and  herbs  and  leave  simmering  with a lid on for about 20-25  minutes.  If  the
sauce is still too runny add a little tomato puree to thicken.  For best results leave
the sauce off the heat for a few hours to absorb the flavours and simmer gently just
before serving.

Serve with wholemeal spaghetti.