Source: Alnatura, photographer: Oliver Brachat
Vegan spaghetti bolognese
Vegan spaghetti bolognese
My Organic Alnatura Recipes
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.