Vegan Spaghetti Bolognese

PREP TIME	COOK TIME	TOTAL TIME	SERVINGS
5 min	20 min	30 min	2 serves

Ingredients

• 2 dl tofu

• 1 onion (of your choice)

• 2 cloves of garlic

• 1 dl carrots

• 1 dl celery

• 2 tbsp olive oil

• 2 dl tomato passata

• 2 dl chopped tomatoes

• 1.8 dl vegetable broth

• 1 tbsp tomato paste

• 2 tbsp Italian seasoning

• 1 tbsp raw cane sugar (to taste)

• Salt, pepper (to taste)

• 250 g spaghetti (or any pasta of your choice)

• Fresh basil (to taste)

• 125 g vegan mozzarella

Instructions

1. Peel the onion, garlic, carrots, and celery and cut into small cubes

2. Squeeze the tofu and crumble it into small pieces

3. Pour the olive oil into a heated pan and cook the tofu until golden brown

4. Add the chopped onion, carrots, and celery and cook until the onion is transparent

5. Add the garlic and let fry for about 30 seconds

6. Add the vegetable broth, tomato paste, and tomatoes and stir until combined

7. Season with Italian seasoning, salt, pepper, and sugar. Let seethe for 15-20 minutes over medium heat until the sauce has thickened. (If needed, add more vegetable broth)

8. Cook the spaghetti (or pasta of your choice) in salted water and then drain

9. Serve the spaghetti with the sauce and add some fresh basil and mozzarella on top. Enjoy!