Bolognese Vegan
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 piece (s) celeriac, about /5 tuber
- 2 carrot (s)
- 2 onions)
- olive oil
- 150 g soy schnitzel, fine (dry weiht) from the health food store
- 1 packet tomato (s), happened
- 0.5 tube ½ tomato paste
- salt and pepper
- Paprika powder, noble sweet
- Curry powder
- 500 g pasta (wholemeal spahetti or spirelli (pasta made from durum wheat semolina is course possible)
- Soy milk (soy drink) or soy cream, to taste
Print Recipe
Pin Recipe Instructions
- Put the soy strips in a bowl, pour boiling water over them, stir and set aside. Peel the carrots, onions and celery and cut into very fine pieces.
- Heat the olive oil in a pan, add the vegetables and fry with the lid closed on not too high a heat (about 5-7 minutes). Strain the soy slices and add them to the pan as well. Fry until crispy (without lid). This can take some time because the soy meat has stored a lot of water. Searing may also require a little more oil. When the soy slices are well seared (now is also a good time to put the noodles on), add the tomato paste to the pan and mix with the soy and vegetable mix. Also add the tomatoes and keep stirring. Season to taste with the spices and salt.
- The Bolognese is now ready and can be served with the cooked pasta. If you like, you can reduce the sauce with a little soy milk or soy cream.
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