Pasta with a delightful and comforting sauce made with soy granules and lots of vegetables.
15-Minute Meaty Pasta Bolognese Sauce [Vegan, Grain-Free]
- 350 g/ 12.3 oz whole wheat spaghetti (or any other kind of pasta)
- 100 g/ 3.5 oz soy granules
- 2 tablespoons olive oil
- 1 medium onion
- 3 large garlic cloves
- 1 red chili (mine was large but not very hot, you can make the sauce as hot as you like)
- 1 medium carrot
- 1 red bell pepper
- 1 medium zucchini
- 2 tablespoons tomato paste
- 5 tablespoons water
- 1 large pinch dry thyme or a few sprigs fresh thyme, finely chopped
- 2 tablespoons soy sauce
- 1 small bunch parsley
- salt and pepper
- Place the soy granules in a small pot, cover with water, add a pinch of salt and bring to a boil. Turn off the heat and let stand, covered, for 10 minutes.
- In the meantime, set the water for the pasta and prepare the vegetables. Chop the onions finely. Mince the garlic and the chili and chop the carrot, pepper and zucchini into small cubes. When the pasta water starts to boil, add salt generously and the pasta. Cook the pasta according to the packet’s instructions.
- Heat the oil in a large pan and cook the vegetables until almost soft, about 7 minutes. Add the tomato paste and the water and stir well.
- Drain the soy granules and add them to the pan together with the thyme. Stir well and continue cooking for another 3 minutes or until the vegetables are cooked to your liking.
- Add the soy sauce, stir well and adjust the taste with salt and pepper. Chop the parsley and sprinkle it on top.
- Serve with the pasta and some salad. If you are not eating vegan, you can sprinkle some Parmesan on top of your pasta dish.