Recipe

VEGAN SPAGHETTI BOLOGNESE 🍝

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VEGAN SPAGHETTI BOLOGNESE 🍝
Ingredients (for 4 portions):
– 2 onions
– 2 garlic cloves
– 4 tbsp tomato paste
– 4 tbsp tomato ketchup
– 1 block of tofu
– 700ml sieved tomatoes
– 1 tsp dried basil
– 1 tsp dried oregano
– 1/2 tsp garlic
– salt and pepper
– 2 tbsp pine nuts
– 3 tbsp nutritional yeast
– 400g spaghetti
Instructions:
– First you cook the spaghetti in boiling water.
– Add 1 tsp olive oil in a pan and turn it on middle heat.
– Dice the onions and peel the garlic. Add the onions and the pressed garlic to the pan.
– Crumble the tofu and add it to the pan aswell.
– After about 2 minutes add the tomato paste, ketchup, sieved tomatoes and the spices and cook everything for about 10 minutes on low heat.
– Roast the pine nuts in another pan. Add them with the nutritional yeast, some salt and some garlic in a mixer or a food processor and shred them until they have a consistency like parmesan.
– Assemble the pasta and the sauce the way you like and add the nutritional yeast-mix and some herbs.
Enjoy!

VEGANE SPAGHETTI BOLOGNESE 🍝
Zutaten (fΓΌr 4 Portionen):
– 2 Zwiebeln
– 2 Knoblauchzehen
– 4 EL Tomatenmark
– 4 EL Tomatenketchup
– 1 Block Naturtofu
– 700ml passierte Tomaten
– 1 TL getrocknetes Basilikum
– 1 TL getrocknetes Oregano
– 1/2 TL Knoblauchgranulat
– Salz und Pfeffer
– 2 EL Pinienkerne
– 3 EL Hefeflocken
– 400g Spaghetti
Die genaue Zubereitung findet ihr auf meinem Blog!
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