For the vegan bolognese sauce:
2 Tbsp vegetable stock, e. g. Biovegan GEMÜSEBRÜHE mild-würzig, BIO
150 g Soya granules, e. g. Vantastic foods VANTASTIC Granules from soy
2 garic cloves
2 large carrots
4 Tbsp olive oil, e. g. Byodo BRAT-OLIVE MEDITERRAN
2 Tbsp tomato-vegetable-paste, e. g. Byodo TOMATEN-GEMÜSE MARK
2 Tbsp yeast flakes, e. g. Vantastic foods YEAST FLAKES
1 Tsp mustard, e. g. Byodo MUSTARD
2 Tbsp mediterranen vegetable-mix, e. g. VeggiePur mediderranean spice-mix
½ bunch basil
½ bunch parsley
500 g Spaghetti, z. B. Byodo SPAGHETTI semola
Servings: 4 people
Prep and cook time: 35 minutes
In the meantime, peel and dice the onion, garlic and carrots and sáute them olive oil.
Then strain the soy granules and press them genglty to drain excess water and add the granules to the vegetables. Set the remaining broth asinde for later use.
Wash the tomatoes, remove the stems then dice them and add them to the sauce saucepan.
Deglaze the vegetables with the remaining broth and add the yeast flackes, mustard and the mediterranean spice mix. Add a little water if neccessary. Let the sauce simmer until the carrots are cooked.
Pluck the basil and parsley offtheir 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 accornung to the direction on the package until they are al dente.
Season the sacue with salt and pepper – and now it is time to enjoy you work of art!
Serve the cooked Spaghetti with the vegane bolognese sauce and sprinkle some vegan cheese on it. Buon appetito!
- The vegan bolognese sauce can also 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 sacue for later use. Simply prep a little more, fill it into a container and pop it in the freezer. Reheat it in a sauce pan and is ready to enjoy.
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