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my favorite veggie tofu bolognese
Creamy and hearty Tofu Bolognese.
Gericht
Pasta Sauce
Küche
lunch
Vorbereitungszeit
15
Minuten
Minuten
Zubereitungszeit
40
Minuten
Minuten
Gesamtzeit
55
Minuten
Minuten
Portionen
4
Portions
Autor
Kathrin
Zutaten
160
g
spaghetti
¼
celery tuber
finely diced
1
stalk of celery
finely diced
1
carrot
finely diced
1
small
leek
5 cm
2
onions
1-2
cloves
of garlic
250
g
crumbed tofu
3
tbsp
tomato paste
400
g
canned tomato
400
ml
vegetable broth
2
bay leaves
1
small raw potato
Oregano
fresh
rosemary
fresh
Anleitungen
Finely chop onions and garlic and sauté in a large saucepan with oil and rosemary.
Add tofu and roast until golden brown.
Add the tomato puree and vegetables and sauté for another 5 minutes.
Add vegetable stock and canned tomato.
Add bay leaves. Cook for 30 Minutes.
Finely rasp the potato and stir in the sauce.
Simmer for 15 minutes.
Cook the spaghetti according to the package instructions.
Season the sauce and serve with basil and (vegan) cheese.
Notizen
Ramin's tip: A grated potato gives the sauce binding and makes it creamier.
You can also add vegetable zoodles to your pasta. Like zucchini or carrots