Portiounen: 4

Bolognese sauce

Bolognese sauce

Packed full of complex flavours, you’ll never want to eat spaghetti without this vegan bolognese sauce ever again!

Dat brauchs du

  • 700g passata
  • 1 onion
  • 3 carrots
  • 2 bell peppers
  • 250g mushrooms
  • 2 cloves of garlic
  • 1 tblsp olive oil
  • 250ml red wine
  • 1 tblsp tomato paste
  • 15g dried mushrooms
  • 200g meat-free crumbles
  • 2 tblsp soya sauce
  • 2 tsp sugar
  • 1 tsp Marmite *
  • 1 tsp Italian herb mix
  • 0,5 tsp garlic powder
  • Salt and pepper

Esou mëss du et

  1. Clean vegetables and cut into small pieces. Heat olive oil in a large pot and fry the onions and carrots.
  2. Meanwhile, pour 150ml of boiling water over the dried mushrooms and place aside.
  3. Add the peppers, mushrooms, garlic and seasonings to the pot and cook for a few minutes.
  4. Deglaze with red wine and cook off the alcohol for a few minutes. Then add the tomato paste, passata, sugar, soya sauce and Marmite. Remove the dried mushrooms from the water - which has now turned into a flavourful mushroom broth - and pour it into the pot as well. Stir well and let simmer for at least half an hour.
  5. Blend the sauce until smooth, then season to taste with salt and pepper. Add the meat-free crumbles before serving and heat through.

Gutt ze wëssen

* Marmite is a British spread made from yeast extract. It is extremely salty and savoury so you better use only a little bit at a time. You can find Marmite in the international foods aisle at the supermarket. Alternatively, you can use soya sauce or vegetable broth powder for seasoning.

Nierwäerter:


Pro Portioun: Kalorien: 268 kcalFett: 5gKuehlenhydrater: 34gProtein: 13g