Summary

Ingredients

• 4 carrot (s)
• 1 celeriac
• Peas, amount as desired
• 1 medium onion (s)
• 2 cloves garlic
• 1 packet tomatoes, happened
• 1 can tomatoes, chunky
• 70 g soy ranules
• salt and pepper
• 1 teaspoon basil
• 1 teaspoon oregano
• some cayenne pepper
• some red wine
• possibly chilli
• 1 leaf bay leaf
• some vegetable broth
• some olive oil

Print Recipe Pin Recipe

Instructions

1. Bring the water to the boil and stir with the vegetable stock, then add the soy granules, stir and let swell for about 10 minutes.
2. Peel the carrots and celeriac. Then cut these ingredients into small pieces. The celeriac should be chopped a little finer than the carrots. These can be cut a little larger. Peel the onions and garlic and cut into small pieces with a knife.
3. Fry the onions in olive oil until translucent, then fry the rest of the chopped vegetables until they are a little toasted. Then pour the tomato paste over it and simmer for about 5 minutes, depending on how thick you like the sauce.
4. Finally add the chopped canned tomatoes and the peas. The excess broth of the soy granules can be poured off (the granules do not have to be drained), add the soy granules to the sauce and season with the bay leaf, the spices and red wine.
5. The carrots should still be firm to the bite. The dish goes perfectly with whole wheat spaghetti.