krümeltigers soy bolognese

Ingredients for 4 servings:

• 100 g soy granules (fine)
• 400 ml water
• 3 tbsp soy sauce
• smoked salt
• chili flakes
• Pepper, freshly ground
• 300 g pumpkin(s), Hokkaido, ready prepared (diced)
• 250 ml water
• 1 pack of tomato(s), pureed (210 g)
• 1 large onion(s)
• 3 cloves garlic
• 20 ml extra virgin olive oil
• 10 ml oil (virgin coconut oil)
• 3 sprigs of oregano
• 1 stalk of savory

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

suitable for autumn additionally with pumpkin

Heat 400 ml of water with the soy sauce, smoked salt, chili flakes, and pepper in a saucepan. Add the soy flakes, bring to a boil, remove from the heat, and let them swell (approx. 30 min.). Bring the pumpkin cubes to a boil with the 250 ml of water in a new saucepan and simmer gently for approx. 15 minutes with the lid tilted. Mash them in the remaining liquid with a fork (a few pumpkin pieces can still be seen) and set aside. Peel and finely dice the onion and garlic. Heat the olive oil and coconut oil together in a pan, sauté the onion and garlic. Now add the soaked soy granules, including any remaining liquid. Simmer everything together until the liquid has evaporated (it took me about 15 minutes). Then add the pumpkin puree and the passata and bring back to a boil. No further seasoning is necessary, as the excess liquid from the soy granules was used. Strip the leaves from the oregano and savory stems, finely chop them, and add them to the sauce. If you don’t have fresh herbs, you can also use dried ones.