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Vegan Spaghetti Bolognese

Preparation time: 20 minutes

Cooking time: 20 minutes

Total time needed: 40 minutes

 

Ingredients:

For the vegan bolognese sauce:

2 Tbsp vegetable stock

150 g soya granules

70 g alternative to bacon, cubed

1 onion

2 garlic cloves

2 large carrots

¼ celery root

4 Tbsp olive oil

2 Tbsp tomato-paste

2 tins peeled tomatoes

2 Tbsp yeast flakes

300 ml red wine

1 spring of rosemary or oregano

1-2 bay leaves

 

What else:

500 g Spaghetti

150 g vegan parmesan replacement

Instructions:

Servings: 4 people

Let's start off by preparing the soya granules. Using a saucepan bring 600 ml of water to a boil, stir in the vegetable stock and add the soya granules. Let the granules swell for 15 minutes.

In the meantime, peel and dice the onion, garlic, carrots and celery and sáute them in olive oil. Also fry the diced alternative to bacon

Then strain the soy granules and press them gently to drain excess water and add the granules to the vegetables. Set the remaining broth aside for later use.

Sauté the vegetables and the soy granules for another 4 minutes, then add the tomato paste and stir-fry for an additional 3 minutes.

Add the peeled tomatoes to the sauce saucepan.

Deglaze the vegetables with the red wine and add the yeast flakes. Add a little water if necessary. Let the sauce simmer until the carrots and celery are cooked.

Pluck the rosemary or oregano off their stems, wash and chop them finely and add them to the sauce.  

Let the vegan bolognese sauce simmer on medium heat while cooking the spaghetti according to the direction on the package until they are al dente.

Season the sauce with salt and pepper.

Serve the cooked Spaghetti with the vegan bolognese sauce and sprinkle some vegan alternative to cheese on it. Enjoy!

TIPS:

  • The vegan bolognese sauce can also be used for a delicious lasagna. 
  • How about a vegan spaghetti bolognese „al forno“? Simply add Violife GERIEBEN like mozzarella and bake until golden brown.
  • You can also freeze the vegan bolognese sauce for later use. Simply prep a little more, fill it into a container, and pop it in the freezer. Reheat it in a saucepan and is ready to enjoy. 


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