Preheat the oven to 180 degrees.
Dice all of the vegetables, including the garlic and chilli. Add to the casserole dish with the butter. Add the vegan mince.
Pour in the tin of tomatoes. Boil some water and add the stock cubes, garlic powder, salt and pepper and oregano. I used the tomato tin as a measurement here and used the same quantity as the chopped tomatoes to estimate how much stock needed.
Put the lid on the dish and place in the oven. Leave to cook for 3 1/2 hours until the liquid is thickened and the veg is cooked through.
In the last half an hour add the pasta and chopped fresh herbs to the dish. (Simply place the pasta balls into the sauce and leave to cook). After 15 mins stir the pasta through the dish to make sure it cooks fully.
When the pasta is cooked it is ready! Serve with some garlic bread and enjoy!
