Pasta Bolognese, Vegetarian or Vegan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 800 g canned tomato (s)
- 1 eggplant (s)
- 200 g tofu
- 1 medium onion (s)
- 2 cloves garlic
- 1 shot red wine, vegan
- 1 tablespoon, leveled sugar
- 1 vegetable stock cube
- 1 bay leaf
- 4 juniper berries
- 2 tablespoon rapeseed oil
- 0.5 ½ small carrot (s), finely diced
- 10 olives, pitted
- 2 sprigs rosemary
- 1 piece (s) celery (about the same amount as the carrot)
- 3 tablespoon herbs, Italian (frozen)
- 2 tablespoon oregano, dried
- 5 tablespoon parmesan, freshly grated, possibly
- 10 basil leaves
- 300 g pasta (e.. Tortilioni), vean
- Salt water
Print Recipe
Pin Recipe Instructions
- Prepare the pasta in salted water according to the instructions on the packet. Cut the aubergine into cubes about 1.5 cm thick. Mash the tofu with a fork until small crumbs are formed.
- Heat about 2 tablespoons of rapeseed oil in the pan, fry the bay leaf, juniper berries, aubergine cubes and tofu in it until the tofu is quite crispy and the aubergines are soft.
- Meanwhile, dice the remaining vegetables. Add the carrot, celery, onion, and garlic to the tofu mixture. Fry until the onion and garlic are translucent.
- Deglaze with red wine. Stir the tomatoes with a stirring stick and add them to the tofu mixture. Mix with sugar, crumbled vegetable stock cubes, Italian herbs and 2 tablespoons dried oregano.
- Add the grated parmesan to the sauce (if you don`t want the dish to be vegan). Halve the olives, add and bring to the boil again.
- Mix the finished sauce with the pasta, add a few leaves of basil and possibly some grated Parmesan. A dry red wine goes well with it.
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