Vegan Bolognese

Ingredients for 4 servings:

• 200g tofu
• 1 bell pepper(s), red
• 2 carrots or parsnips
• ½ eggplant(s)
• 1 stalk(s) leek
• 1 spring onion(s)
• 1 can tomatoes, chopped, approx. 400 g
• 300 ml vegetable stock
• 5 stalks of small-leaved basil
• 1 tsp, heaped sesame paste (tahini)
• some herbs, Italian, dried
• some paprika powder, sweet
• some salt and pepper
• 1 tbsp olive oil for frying
• some agave syrup, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

This sauce is suitable for flexible people, vegetarians and vegans alike

Roughly chop the vegetables (peppers, eggplant, carrots, leeks) and cook with the vegetable broth for about 8 minutes (steaming is optional). Meanwhile, mash the tofu with a fork, finely chop the spring onions, and lightly fry them in a pan with the olive oil. Then deglaze with the tomato pieces. Puree the vegetables and add them to the tofu. Chop the basil and add it, then season with sesame paste, Italian herbs, and the spices (optionally agave syrup). I recommend serving this with whole-wheat spelt pasta or, for a low-carb version, zucchini spaghetti.