Vegan

Ingredients 30g dried porcini mushrooms 3 tbsp olive oil 1 white onion, very finely chopped 2 garlic cloves, crushed 1 tsp sweet smoked paprika 1 x 400g can black beans, drained and rinsed 1 tbsp fennel seeds 50g rolled oats 2 tbsp brown rice miso 50g fresh breadcrumbs vegan spaghetti to serve 75g Vegan Parmesan cheese plus extra for serving Roughly chopped Parsley for garnish  For the harissa sauce  2 tbsp rose harissa paste Small pinch of chilli flakes 1x 400g can chopped tomatoes Method Tip the dried porcini mushrooms into a bowl and cover with boiling water. Leave to soak for 30 minute. Meanwhile heat 1 tbsp of olive oil a frying pan. Add the onion and fry over a low heat for 10 mins or until...