Vegan Bolognese

Ingredients for 4 servings:

• 4 carrots
• ¼ celeriac
• 1 m.-sized onion(s)
• 2 cloves garlic
• 1 pack of tomatoes, pureed
• 1 can tomatoes, chopped
• 70 g soy granules
• salt and pepper
• 1 tsp basil
• 1 tsp oregano
• some cayenne pepper
• some red wine
• possibly chili
• 1 bay leaf
• some vegetable broth
• some olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Bring water to a boil and mix with the vegetable stock, then add the soy granules, stir, and let swell for about 10 minutes. Peel the carrots and celeriac. Then cut these ingredients into small pieces. The celeriac should be chopped slightly finer than the carrots, which can be cut slightly larger. Peel the onions and garlic and finely chop them. Sauté the onions in olive oil until translucent, then add the remaining chopped vegetables and fry until lightly browned. Then pour over the passata and simmer for about 5 minutes, depending on how thick you like the sauce. Finally, add the chopped canned tomatoes. Drain off the excess stock from the soy granules (the granules do not need to be drained), add the soy granules to the sauce, and season to taste with the bay leaf, spices, and red wine. The carrots should still be slightly firm to the bite. The dish goes excellently with whole wheat spaghetti.