Quick vegan Spaghetti Bolognese

Name: Quick vegan Spaghetti Bolognese
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1

Maya Leinenbach (Fitgreenmind)

From my cookbook PLANTIFUL COOKING: Classic Italian-ish, veganized, ready in 25 minutes.

Prep Time

Cook Time

Total Time

Ingredients you'll need

100 g Spaghetti
Salt to taste
1 large carrot (approx. 120 g)
1 small onion
1 garlic clove
some oil for frying
1 tbsp tomato paste
20–25 g soy or pea flakes
1 EL Balsamic-Essig
100 g tomato sauce
1 tsp dried Italian herbs
1 pinch of sugar
Cashew-Parmesan

Let's get cookin'

First, heat enough salted water in a pot for the pasta. Peel the carrot, onion, and garlic. Dice the carrot and onion into small cubes and chop the garlic. Then sauté everything in a little oil for 3–4 minutes.
Then add the tomato paste and the protein shreds, stir everything well and after about 1 minute deglaze with the balsamic vinegar.
Now add the tomato sauce, 150 ml water, and the herbs, and season with sugar and salt. Cover and simmer over medium heat while you cook the pasta.
To cook the pasta al dente, add it to the water for 1-2 minutes less than indicated on the package.
Then add the pasta and a little pasta water (1-2 ladles) directly to the Bolognese. Let it simmer for another 2 minutes, stirring occasionally so the sauce coats the pasta nicely.
Arrange the bolo on a plate and serve with cashew parmesan.

If you liked this recipe, you can buy my second cookbook PLANTIFUL COOKING here (German only)

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