vegan Spaghetti Bolognese
delicious and full of protein
Ingredients
- 150 g soy granular
- 500 g passata
- 2 carrots
- 1 onion
- 1 paprika
- 1-2 tbsp soy sauce
- 3 tsp cacao powder
- 2 tsp paprika powder
- 1/2 tsp ground cumin
- 2 tsp basil
- 2 tsp oregano
- 2 tsp majoram
- 1 tsp pepper
- 2 tsp salt
- 2 bay leaves
Instructions
- Finely chop onions, bell peppers, carrots, or any other vegetables you prefer.
- In a large skillet or pot, heat some oil over medium heat.Add the chopped onions, bell peppers, and carrots (or other vegetables) to the skillet. Sauté until the vegetables are tender and lightly browned, stirring occasionally, for about 5-7 minutes.
- Pour the passata (strained tomatoes) into the skillet, covering the sautéed vegetables. Stir well to combine, then let the passata simmer for a couple of minutes.
- After the passata has simmered briefly, add the soy granules to the skillet.Stir well to combine the soy granules with the passata and vegetables.
- Season the sauce with salt, pepper, soy sauce, cocoa powder, bay leaves and other herbs and spices.
- Reduce the heat to low and let the sauce simmer gently.Allow it to cook uncovered, stirring occasionally, until it thickens slightly and the flavors meld together, about 15-20 minutes.
- While the sauce is simmering, cook your pasta according to package instructions until al dente.Drain the cooked pasta and set aside.
- Once the sauce has reached your desired consistency, taste and adjust seasoning if needed.Remove the bay leaves from the sauce. Add the cooked pasta to the skillet with the sauce. Toss everything together until the pasta is evenly coated with the sauce. Serve hot, garnished with fresh herbs or a sprinkle of vegan Parmesan cheese if desired. Enjoy :)