Bolognese sauce with soy strips

Ingredients for 4 servings:

• 75 g soy shreds, fine
• 100 ml water or vegetable stock
• 1 tbsp olive oil
• 1 tsp butter, or clarified butter
• 1 onion(s)
• 1 large carrot(s)
• e.g. celeriac
• 10 cm leek
• 1 garlic clove(s)
• 90 g tomato paste
• 1 pinch(s) of sugar
• 150 ml red wine, dry
• 200 g tomato(s), pureed
• 150 ml water
• 1 bay leaf
• e.g. salt and pepper
• Paprika powder, smoked (Chipotle)

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegetarian, vegan

Pour 100 ml of water or vegetable stock over the very fine soy shreds, stir, and let them swell briefly. In the meantime, peel the onion, carrot, and celery. Cut the onion, celery, and the trimmed leek into small cubes, and finely grate the carrot. Heat olive oil and butter or clarified butter in a large pot or pan. For vegans, omit the butter or clarified butter. Brown the soaked soy shreds and diced onion until slightly browned. Add the grated carrots and sauté briefly, then add the tomato paste and brown briefly. Add the diced celery and leek and the crushed garlic clove. Deglaze with red wine, add the passata, water, bay leaf, and sugar. Simmer in a partially uncovered pot for about 35 minutes. Season to taste with pepper, salt, and chipotle seasoning. Remove the bay leaf and serve with cooked pasta. Note: When using soybean strips, make sure you use the very fine ones.