Penne with Vegan Bolognese Sauce with Zucchini
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 30 g penne
- 30 g soy flakes or soy ranules
- 100 ml vegetable stock
- 1 small zucchini
- 0.5 ½ onion (s)
- 1 clove (s) garlic, or garlic paste
- 2 tablespoon sunflower oil
- 100 g canned tomato (s)
- 1 teaspoon spice mix, Italian
- Salt and pepper, from the mill
Print Recipe
Pin Recipe Instructions
- Cook the penne according to the instructions on the packet.
- Soak the soy flakes or granules in the vegetable stock.
- Finely chop the onion, garlic and zucchini. First fry the zucchini in sunflower oil. When these have taken on a little color, add the onion and garlic and sauté until translucent. If you use garlic paste, add it to the finished dish first. Deglaze with the canned tomatoes, divide the tomatoes in the saucepan with a wooden spoon, then add the vegetable stock with the soy flakes, simmer for about 10 minutes. Season to taste with the spice mixture, salt and pepper.
- Pour the sauce over the penne.
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