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By | November 30, 2021

🥑🍅 Get Our new 100+ Scrumptious Vegan Recipes For Weight Loss, Clearer/Smoother Pores and skin and A More healthy Life-style. 👉 Hyperlink in BIO vegan_recipes_only
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Vegan Spaghetti Bolognese with cashew mozzarella, tomatoes and almond parmesan 😘

Picture and recipe by biancazapatka
Substances

For the Bolognese sauce:

200 g agency tofu *

1 onion

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)

salt, pepper

vegetable broth (to desired consistency)

additional substances:

250 g spaghetti (non-obligatory gluten-free)

dietary yeast

recent basil

Directions

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!