Pasta Bolognese, vegetarian or vegan

Ingredients for 3 servings:

• 800 g tomatoes from the can
• 1 eggplant(s)
• 200g tofu
• 1 m.-sized onion(s)
• 2 cloves garlic
• 1 shot of red wine, vegan
• 1 tbsp, levelled sugar
• 1 vegetable stock cube
• 1 bay leaf
• 4 juniper berries
• 2 tbsp rapeseed oil
• ½ small carrot(s), diced
• 10 olives, pitted
• 2 sprigs rosemary
• 1 piece(s) of celery (about the same amount as the carrot)
• 3 tbsp Italian herbs (frozen)
• 2 tbsp oregano, dried
• 5 tbsp Parmesan, freshly grated, if desired
• 10 basil leaves
• 300 g pasta (e.g. tortiglioni), vegan
• salt water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with tofu and eggplant

Cook the pasta in salted water according to the package instructions. Cut the eggplant into approximately 1.5 cm thick cubes. Mash the tofu with a fork until it forms small crumbs. Heat approximately 2 tablespoons of rapeseed oil in a pan, fry the bay leaf, juniper berries, eggplant cubes, and tofu until the tofu is quite crispy and the eggplant is tender. Meanwhile, finely dice the remaining vegetables. Add the carrot, celery, onion, and garlic to the tofu mixture. Fry until the onion and garlic are translucent. Deglaze with red wine. Pass the tomatoes through a whisk and add them to the tofu mixture. Mix with the sugar, crushed vegetable stock cube, Italian herbs, and 2 tablespoons of dried oregano. Add the grated Parmesan cheese to the sauce (if the dish is not vegan). Halve the olives, add them, and bring everything back to a boil. Mix the finished sauce with the pasta, add a few basil leaves and, if desired, some grated Parmesan cheese. A dry red wine goes well with this.