Bolognese Soy Sauce – Style
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 150 g soy ranules (no soy shredded!)
- 600 ml broth, hot (vegetable or clear soup)
- 3 medium onion (s)
- 3 large clove (s) garlic
- 3 large carrot (s)
- 2 cans tomato (s), 45ml each, chunky or polpa
- 500 ml tomato (s), passed
- 100 g tomato paste
- 300 ml water, (or broth)
- 3 teaspoons basil
- 3 teaspoons oregano
- 3 teaspoons thyme
- 3 teaspoons herbal salt
- 1 teaspoon, leveled pepper
- some basil, oregano and thyme, fresh
- some olive oil
- possibly soy sauce
Print Recipe
Pin Recipe Instructions
- Pour hot soup over the soy granules and leave to soak for about 15 minutes.
- In the meantime, finely dice the onions and lightly roast or steam them in a correspondingly large saucepan in hot olive oil, peel the carrots, grate them finely, add the pressed garlic cloves and sauté briefly. Stir in the tomato paste and deglaze with water or broth and also add the soaked soy granules.
- Chunky canned tomatoes, tomato puree and the spices (if you poured soup, please season carefully with the herb salt!) And simmer for about 10 minutes. Cut the fresh herbs into small pieces, mix with the mixture and season to taste again - possibly with a little soy sauce.
- The crowd is more geared towards good eaters. The Bolognese can be made in large quantities and is also suitable for freezing.
- This goes well with spagetti or other pasta and a leaf salad.
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