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Vegan Bolognese Spaghetti
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Description
I love Italian food, especially pasta! This is the well known Bolognese pasta recipe turned vegan. The texture and taste are almost the same as in the original recipe, which is a great thing! Even better, I used gluten free spaghetti.
Hope you’ll like it!
Ingredients
- 5-⅓ ounces, weight Spaghetti, Gluten Free
- 1-⅞ ounces, weight Soy Granules
- 1 Tablespoon Unrefined Sunflower Oil
- 2 whole Onions, Peeled, Diced
- 4 whole Tomatoes
- ¼ teaspoons Ground Pepper
- Sea Salt, to taste
- 1 teaspoon Sweet Paprika
- 3 Tablespoons Red Wine (optional)
- 1 teaspoon Dry Basil
- 3 strips Dry Yeast Flakes
- 6 cloves Garlic, Peeled Nd Minced
- Fresh Basil (garnish)
Preparation
Boil the spaghetti for 15 minutes.
Boil the soy granules for 10 minutes.
Heat the oil in a heavy skillet. Add the diced onions. Sauté for 2-3 minutes. Add the tomatoes, soy granules, ground pepper, sea salt, paprika, red wine and dry basil. Cook for 3 minutes then add the yeast flakes and stir. Remove from heat.
Last but not least, add the minced garlic cloves (we don’t want to heat the garlic too much).
Pour the Bolognese sauce over the spaghetti, garnish with fresh basil, and serve!
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