Vegan Bolognese sauce with spaghetti

Ingredients for 2 servings:

• 125 g celeriac
• 3 shallots
• 2 carrots
• 125 g tofu, natural
• 125 g smoked tofu
• some oil for frying
• some garlic powder
• 4 tbsp tomato paste
• 150 ml red wine
• 250 g tomatoes, pureed
• 1 tsp agave syrup
• some oregano
• some basil
• some parsley
• salt and pepper
• 250g spaghetti

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel the celeriac, shallots, and carrots and cut into small cubes. Crumble the tofu with your hands and fry in a pan with hot oil until it is no longer wobbly. Add the vegetables and fry briefly. Add the garlic powder and tomato paste and deglaze with red wine. Let it reduce for about 5 minutes. Meanwhile, cook the spaghetti according to the package instructions. Add the passata and agave syrup to the sauce and simmer for another 5 minutes. Season with oregano, basil, parsley, salt, and pepper. Drain the spaghetti, divide it among deep plates, and serve with the sauce.