Spaghetti Bolognese vegetarian, à la Strohhalm

Ingredients for 4 servings:

• 500 g spaghetti or linguine
• 3 handfuls of soy (soy shreds), fine
• 2 handfuls of oat flakes, coarsely ground
• 2 tsp vegetable broth, granulated
• 2 cups water, warm
• some cashew nuts
• 2 tbsp tomato paste
• 1 bell pepper(s), orange
• 200 ml tomato juice
• salt and pepper
• olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the spaghetti as usual. Place the soy strips and oat flakes in a bowl and mix together. Stir the broth into a cup of warm water, then pour the broth into the bowl. Mix everything well so the strips can absorb the water. In the meantime, remove the stem and seeds from the bell pepper and cut into small pieces. Heat a little olive oil in a high-fat pan. Roughly chop the cashew nuts and toast them in the pan. Then fry the slightly softened strips until they are light brown and crispy. Refill the cup with water and stir in the tomato paste until the liquid thickens slightly. If it becomes too thick, add a little more water. Then add the tomato paste to the pan and mix with the rest. Add the bell pepper pieces and deglaze with the tomato juice. Simmer for a while and season with salt and pepper. Also delicious: add a few frozen peas while simmering. Adds a little splash of color to the whole thing.