Pasta with vegan Bolognese

Ingredients for 4 servings:

• 150 g soy granules
• 600 ml tomato(s) , from the can
• 2 tbsp tomato paste
• 1 tsp harissa
• 2 tbsp soy sauce
• 1 tsp, leveled mustard
• 1 cube of vegetable stock, instant
• Herbs (Herbs of Provence)
• olive oil
• salt and pepper
• 1 onion(s), diced
• Garlic clove(s)
• Sugar, maple syrup or agave syrup
• 500 g pasta

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Boil one liter of water and pour it into a bowl. Add the stock cube, soy sauce, and mustard. Stir well, then add the soy granules. These need to steep in the broth for about 15 minutes. Be careful, it may seem small at first, but they will triple in size! Boil the pasta water and cook the pasta al dente. Heat the oil in a pot, sauté the diced onion until translucent, then add the well-drained soy granules and fry briefly. Add the canned tomatoes (chopped or whole, but cut them up) and simmer for about 5 minutes. Crush the garlic clove and add it, then add the tomato paste and harissa to the boil. Add the herbs, salt, and pepper, along with a pinch of sugar or half a teaspoon of agave or maple syrup, and simmer until the pasta is cooked through. Season to taste and serve with the pasta.