← All recipes

🍝 Spaghetti with creamy soy bolognese

744 kcal · 30 min · 4 servings

Ingredients

• 150 g celery
• 150 g carrots
• 150 g leek
• 150 g white onions
• 300 g soy granules
• 20 ml olive oil
• 2 garlic cloves
• 1 bay leaf
• 100 ml vegan white wine
• 100 ml vegetable broth
• 100 ml oat cream
• cornstarch
• salt
• pepper
• 500 g spaghetti
• 5 tsp salt

Instructions

1. 1. Wash the vegetables and cut them into small cubes. Fry them together with the soy granules in the olive oil. Press the garlic in, season with salt and pepper, and add the bay leaf.
2. 2. Deglaze with the white wine. Add the broth and the oat cream and simmer slowly until the vegetables are soft. If necessary, add a starch mixed with water to thicken the sauce.
3. 3. Cook the spaghetti in 5 liters of boiling salted water al dente (firm to the bite).
4. 4. Place the sauce in a bowl. Twist the spaghetti nicely with a fork and place it on the sauce. Garnish with herbs as desired.

Nutrition per serving

• kcal: 744
• Protein: 57 g · Fett/Fat: 10 g · Carbs: 100 g