Carrot spaghetti with soy bolognese

Ingredients for 2 servings:

• 500 g carrot(s)
• 75 g soy granules, dry
• 150 ml vegetable broth, hot
• 1 onion(s)
• 1 garlic clove(s)
• 500 g tomatoes, pureed
• 2 tbsp tomato paste
• oregano
• Basil, fresh
• 1 shot of balsamic vinegar
• some water
• ½ red chili pepper(s)
• salt and pepper
• olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegan, low-carb, gluten-free

Add the soy granules to the hot broth and let them swell. Meanwhile, peel the carrots into “noodles” using a vegetable peeler. Finely chop the remaining unpeeled pieces. Finely chop the garlic, onions, and chili. Drain the soy granules and squeeze the water well. Fry in a little olive oil until the granules turn golden. Then add the chopped vegetables and roast. Stir in the tomato paste, then add the passata. Add a little water, a dash of balsamic vinegar, salt, pepper, and oregano. Simmer gently for about 20 minutes. Bring the water to a boil, add the carrot noodles, and cook for about 3-5 minutes. Chop the basil and mix it into the sauce. Serve with the carrot noodles.