Summary

Ingredients

• 75 g soy shredded, fine
• 100 ml water or vegetable stock
• 1 tablespoon olive oil
• 1 teaspoon butter, or clarified butter
• 1 onion (s)
• 1 large carrot (s)
• Celeriac
• 10 cm leek
• 1 clove garlic
• 90 g tomato paste
• 1 pinch (s) sugar
• 150 ml red wine, dry
• 200 g tomato (s), sieved
• 150 ml water
• 1 bay leaf
• salt and pepper
• Paprika powder, smoked (Chipotle)

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Instructions

1. Pour 100 ml of water or vegetable stock over the very fine soy strips, stir and allow to swell briefly.
2. In the meantime, peel the onion, carrot and celery. Cut the onions, celery and the cleaned leek into small cubes, finely grate the carrot.
3. Heat olive oil and butter or lard in a large saucepan or pan. For vegans, leave out the butter or clarified butter. Do not roast the soaked soy chops and onion cubes too dark. Add the carrot grated, sweat briefly, then add the tomato paste and roast a little too. Add the celery and leek cubes and the pressed garlic clove. Deglaze with red wine, add tomato puree, water, bay leaf and sugar. Simmer for about 35 minutes in a half-open saucepan. Season to taste with pepper, salt and chipotle.
4. Remove the bay leaf and serve with cooked pasta.
5. Note: With the soy shredded meat, make sure that you use the very fine ones.