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Vegan Bolognese

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Ingredients for 6 servings:

  • 1 m.-sized zucchini, diced
  • ½ m.-sized eggplant(s), diced
  • 2 garlic cloves, finely diced or pressed
  • 3 tbsp soy granules
  • 1 can of pizza tomatoes
  • 1 pack of tomatoes, pureed
  • 1 tsp sugar
  • 1 pinch of salt
  • oregano
  • basil
  • marjoram
  • olive oil
  • some Tabasco

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Heat olive oil in a deep pan. Add the zucchini, eggplant, and garlic and fry lightly. Add the pizza tomatoes and passata, along with the herbs and spices, and bring to a boil. Simmer on low heat for 3-4 minutes. Stir in the soy granules and let stand for about 2 minutes. Season with salt and Tabasco to taste. Serve with pasta. You can also add other vegetables, of course. It’s also ideal for using up leftover vegetables.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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