Vegan Bolognese

Ingredients for 4 servings:

• 4 tbsp olive oil
• 2 onions
• ½ liter white wine, dry, vegan
• 200 g tofu, natural
• 50 g smoked tofu
• 1 can of mushrooms
• 4 carrots
• 1 cup vegetable broth
• 2 cans of tomatoes (pizza)
• 1 clove(s) garlic
• Herbs of Provence
• rosemary
• basil
• Salt
• pepper
• Sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

with homemade veggie mince made from tofu

Heat a generous amount of olive oil in a large pan. Crumble the tofu and some smoked tofu between your hands and add to the heated oil. Fry for at least 10 minutes, turning occasionally, until the tofu turns a brownish-yellow color and crispy. If in doubt, fry for longer. The long frying is actually the key to this recipe. Chop the onions, peeled carrots, and mushrooms (if you have them, use a blender) and add them to the fried tofu, fry for another 5 minutes. Deglaze with white wine and simmer for another 5 minutes. Now add the pizza tomatoes, two halved garlic cloves, and a cup of vegetable stock, and simmer for another 5 minutes. Season to taste with salt, pepper, basil, rosemary, Provençal herbs, and perhaps a pinch of sugar just before serving. Serve with tagliatelle and a glass of red wine. Three things are essential for this recipe: Don’t skimp on olive oil at the beginning so that the tofu is well seared – sear the tofu long enough so that it gets a crispy, minced meat-like consistency – deglaze the sauce with a good portion of wine, as the wine contributes a lot to the flavor.