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🍝 Quick Spaghetti with Soy Bolognese

638 kcal · 30 min · 4 servings

Ingredients

• mushrooms, white 250 g
• carrots 2 pcs.
• garlic cloves 1 pcs.
• onions, red 1 pcs.
• oil 3 tbsp
• Vemondo vegan mince 500 g
• tomato paste 30 g
• tomatoes, pureed 400 g
• olive oil 1 tbsp
• salt 1 tbsp
• pepper, black ground pinch
• spaghetti 500 g
• parsley, fresh 15 g
• sugar pinch
• balsamic vinegar, light 2 tsp
• vegetable broth 500 ml

Instructions

1. 1. Clean the mushrooms if necessary with a paper towel and cut them into small cubes.
2. 2. Wash the carrots, peel them, remove the ends, and cut them small as well.
3. 3. Peel the garlic and chop it finely.
4. 4. Halve the onion, peel it, and dice it finely as well.
5. 5. Heat the oil in a pot over high heat.
6. 6. Sauté the vegan mince together with the carrot cubes for about 5 to 6 minutes until light brown.
7. 7. Bring about 5 liters of salted water to a boil in another pot.
8. 8. Add the mushrooms, garlic, and onion to the soy mixture.
9. 9. Sauté the vegetables for another 4 to 5 minutes.
10. 10. Stir in the tomato paste and cook it for about 1 minute, stirring occasionally.
11. 11. Deglaze the bolognese with the crushed tomatoes, vegetable broth, and olive oil.
12. 12. Season the sauce with salt and pepper.
13. 13. Let the bolognese simmer for about 10 minutes.
14. 14. Cook the spaghetti in the boiling salted water for about 4 minutes al dente (firm to the bite).
15. 15. Drain the pasta.
16. 16. Add 1 to 2 ladles of pasta water to the bolognese depending on the desired consistency.
17. 17. Wash the parsley and shake it dry.
18. 18. Pluck the parsley leaves from the stems and chop them roughly.
19. 19. Finally, adjust the bolognese to taste with salt, pepper, sugar, and balsamic vinegar.
20. 20. Serve the spaghetti with the soy bolognese on plates.
21. 21. Sprinkle the chopped parsley over it and serve the dish.

Nutrition per serving

• kcal: 638
• Protein: 25 g · Fett/Fat: 22 g · Carbs: 85 g