Heat 30ml of the oil in a non-stick pot and sauté the onions, red pepper and fresh thyme until the vegetables are glossy.
Add the garlic, paprika and cumin and fry for a further 4 - 5 minutes.
Deglaze the pot with the vegetable stock then add the tomatoes, herbs, tomato paste and half the contents of the sachet of KNORR Spaghetti Bolognaise Dry Cook-in-Sauce. Bring the mixture up to a gentle simmer then cook for 30 minutes.
Add the kidney beans and simmer for a further 15 minutes.
Remove the mince from the freezer and gently break apart. Heat the remaining 30ml vegetable oil in the pan, add the mince and sauté for about 7 minutes, or until the mince has browned.
Add the soya mince to the vegetable sauce just before serving and mix well.
Serve with sour cream, fresh coriander and cheddar cheese.