Spaghetti bolognaise

Delicious vegan spaghetti Bolognaise - prepared in less than half an hour!

  • 300 g wholemeal spaghetti
  • 50 - 100 g soy granules (according to taste)
  • 1 shallot or onion
  • 1 zucchini
  • 200 grams of mushrooms
  • 2 tomatoes
  • 500 ml tomato puree
  • tomato paste
  • 1 clove of garlic
  • salt, pepper, paprika, parsley
  • olive oil
  • soy cream (as required)

Put the soy granules in a bowl and pour with boiling water, stir and let it rest for 10 minutes. Then cut the shallot or onion, zucchini, mushrooms and tomatoes into small cubes.

Strain of the soy granulate and brown it in a pan with oil until it is crisp. This can take a little bit more time, because the soy granules saves a lot of water. Meanwhile, heat the shallot or onion with a little bit of olive oil and add little by little all other vegetables. While the vegetables and the soya granules fry, the water for the noodles should be placed.

When the soy granule is well browned, it can be mixed with the vegetables. Then add the tomato paste and tomato puree. Season the bolognaise sauce with garlic and spices according to taste. If necessary, the sauce can now refine with a little soy cream.

Serve with ready spaghetti and enjoy.