Summary

Ingredients

• 500 g carrot (s)
• 75 g soy ranules, dry
• 150 ml vegetable stock, hot
• 1 onion (s)
• 1 clove garlic
• 500 g tomato (s), passed
• 2 tablespoon tomato paste
• oregano
• Basil, fresh
• 1 dash balsamic vinegar
• some water
• 0.5 ½ chilli pepper (s), red
• salt and pepper
• olive oil

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Instructions

1. Add the soy granules to the hot broth and allow to swell. Meanwhile, cut the carrots into noodles with a peeler. Chop up the last, unpeelable residue. Finely chop the garlic, onions and chilli as well.
2. Drain the soy granules and squeeze out well. Fry in a little olive oil until the granules turn golden. Then add the chopped vegetables and roast them. Stir in the tomato paste, then add the tomatoes. Add some water, a dash of balsamic vinegar and salt, pepper and oregano. Simmer gently for about 20 minutes.
3. Bring the water to the boil, add the carrot noodles and cook for about 3 - 5 minutes. Chop the basil and mix into the sauce. Arrange with the carrot noodles and serve.