Vegetarian Bolognese

Ingredients

Base for the sauce

1 can of peeled tomatoes (400 g)
¼ cup tomato paste (57 g)
½ cup dry red wine (125 ml)

For Bolognese

1 cup fine grain dried dark soy protein (80 g)
1 cup hot water (250 ml)
1 tablespoon white vinegar (15 ml)
3 tablespoons of Soya Sunflower Oil (45 ml)
1 small diced onion
1 clove of minced garlic
2 bay leaves
Refined salt to taste
Pimenta-do-reino a gosto

Para finalização

½ pack of raw spaghetti grano duro n°5 (250 g)
Fresh basil leaves
Grated parmesan cheese to taste

Preparation Method

Base for the sauce

Mix all the ingredients in a bowl and set aside.

For Bolognese

Hydrate the soy protein with the hot water and white vinegar for about 15 minutes. Rinse the protein well and squeeze to remove as much liquid as possible.

In a frying pan, add the Soya Sunflower Oil and the soy protein and let them caramelize well. Sauté the onion. When it's translucent, add the garlic and bay leaves and season with salt and black pepper.

Add the base to the sauce and let it cook for a few minutes, drying out the sauce a bit.

Finalização

Cook the pasta and serve it with the bolognese sauce, topped with basil and grated parmesan.

Vegetarian Bolognese

Ingredients

Preparation Method

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