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Vegan Spaghetti Bolognese with cashew mozzarella, tomatoes and almond parmesan 😘
Picture and recipe by biancazapatka
For the Bolognese sauce:
200 g agency tofu *
2 cloves of garlic
100 g carrots (non-obligatory)
100 g celery (non-obligatory)
2 tbsp olive oil
200 g tomato passata ** 200 g chopped tomatoes ** 1 tbsp tomato paste
2 tsp Italian seasonings
1 tsp sweetener (to style)
vegetable broth (to desired consistency)
250 g spaghetti (non-obligatory gluten-free)
Peel onion, garlic, carrots and celery and lower into skinny cubes.
Squeeze the tofu (this works greatest with a kitchen towel) after which crumble.
Warmth the olive oil in a non-stick pan or in a medium-sized, non-stick pot and roast the tofu till golden brown.
Add the onions, carrots and celery and fry till the onions are glassy.
Then sauté the garlic briefly (for about 30 seconds). Now add the tomato paste and tomatoes and stir.
Season the sauce with salt, pepper, Italian herbs and sweetener and simmer for 15-20 minutes over medium warmth till the sauce is well-thickened. Add vegetable broth, if essential.
Within the meantime, cook dinner the spaghetti in salted water till al dente after which drain.
Serve the spaghetti with the sauce and garnish as desired with yeast flakes and recent basil.
Get pleasure from!