Penne with vegan Bolognese sauce with zucchini

Ingredients for 1 servings:

• 30 g penne
• 30 g soy flakes or soy granules
• 100 ml vegetable stock
• 1 small zucchini
• ½ onion(s)
• 1 garlic clove(s) or garlic paste
• 2 tbsp sunflower oil
• 100 g tomato(s) , from the can
• 1 tsp Italian spice mix
• Salt and pepper, from the mill

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

with soy flakes

Cook the penne according to the package instructions. Soak the soy flakes or soy granules in the vegetable stock. Finely chop the onion, garlic, and zucchini. First, fry the zucchini in sunflower oil. Once they’ve taken on some color, add the onion and garlic and sauté until translucent. If using garlic paste, add it to the finished dish first. Deglaze with the canned tomatoes, break up the tomatoes in the pot with a wooden spoon, then add the vegetable stock with the soy flakes and simmer for about 10 minutes. Season to taste with the spice mix, salt, and pepper. Pour the sauce over the penne.