vegan Bolognese

Ingredients for 4 servings:

• 1 piece(s) celeriac, about 1/5 of a tuber
• 2 carrots
• 2 onions
• olive oil
• 150 g soy shreds, fine
• 1 pack of tomatoes, pureed, approx. 500 g
• ½ tube(s) tomato paste
• salt and pepper
• Paprika powder, sweet
• curry powder
• 500 g whole wheat spaghetti or spirelli
• Soy milk (soy drink) or soy cream, to taste

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Place the soy shreds in a bowl and pour boiling water over them according to the package instructions, stir, and set aside. Peel the carrots, onions, and celery and chop very finely. Heat olive oil in a pan, add the vegetables, and sauté with the lid on for about 5-7 minutes over medium heat. Drain the soy shreds and add them to the pan. Fry uncovered until crispy. This may take some time, as the soy shreds have retained a lot of water. You may need a little more oil for sautéing. Once the soy shreds are well fried (now is also a good time to add the pasta), add the tomato paste to the pan and mix with the soy and vegetable mix. Add the passata and continue stirring. Season to taste with spices and salt. The Bolognese is now ready and can be served with the cooked pasta. If you like, you can add a little soy milk or soy cream to the sauce.