Pasta with Bolognese sauce

Vegan recipe for Bolognese sauce. TVP is used to give texture to the palate Bolognese

Difficulty: Easy

Serves: 4

• 250 g. Eggless pasta (recommended to be integral)
• 75-100 g. Fine textured soy (sold in health food stores and organic food stores)
• 400 g. tomatoes
• 1 medium carrot
• 12 onion
• 1 green pepper
• Oregano
• Cumin
• Salt and pepper

Preparation
Cook in plenty of boiling salted water until al dente. Drain well in a colander. (It is convenient to start cooking the pasta in the middle of cooking the sauce when the sauce is finished pasta is freshly made. If the sauce will take longer than is convenient to not dry, add a little oil.


For the sauce Chop the onion finely sliced carrot and green pepper into small pieces. Fry all with olive oil over medium-low heat for about 7 min.

Then toss the diced tomatoes, salt and cook need more 10 min.

Add the TVP. It will swell due to the tomato sauce. Let cook another little while (the more you are, the more water will evaporate and the flavor will be more intense).

Stir until the sauce does not stick to the pan. (If you see that is too dry can have a splash of water).

Add salt and pepper if needed, add a pinch of oregano.

Serve hot.

Comments Recipe

You can use any sauce to accompany pasta macaroni, spaghetti, ties ... or rice noodles, couscous, bulgur, quinoa, etc.

If you want a more intense flavor you can add to the sauce a dash of soy sauce.