Vegan spaghetti bolognese

Vegan spaghetti bolognese

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My Organic Alnatura Recipes
Meat
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Serving(s)
4

Source: Alnatura, photographer: Oliver Brachat

Ingredients:

150
g Alnatura soya strips
Alnatura vegetable stock or soy sauce
1
onion
2
cloves of garlic
3
tbsp Alnatura olive oil
700
g Alnatura tomato passata
2
tbsp Alnatura tomato purée
40
g dried tomatoes
2
tsp Alnatura Italian herbs
1
tbsp Alnatura raw cane sugar
Alnatura sea salt
Alnatura pepper
500
g Alnatura spaghetti semolato

Put the soya strips in a bowl and pour over 180 ml lukewarm water.

Stir and leave to stand for about 5 minutes.

If you wish, you can first add 1 tsp stock or 2-3 tbsp soy sauce to the water.

Finely dice the onion and garlic and cook with the soya strips in olive oil over a medium heat.

Put the passata, tomato purée, dried tomatoes, Tutto Mio seasoning, sugar, salt and pepper in a bowl and simmer for about 15 minutes over a low heat.

In a large pan, bring water to the boil and add salt.

Cook the pasta for 8-10 minutes until al dente. Serve the pasta with the sauce.

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