6 PEOPLE | 40 MIN.
Vegan spaghetti Bolognese
WITH VEGETABLE STOCK
+ Vegan
+ Gluten-free
+ Allergen-free
+ Additive-free
+ E-free
200 ml water + 1 teaspoon vegetable stock Bouillon Herkules
1 packet spaghetti (regular, whole wheat of brown rice spaghetti) for 6 persons
250g forest mushroom
150g seitan mince or replace with more mushrooms
1 onion cut into rings
2 cloves of garlic finely cut
3 ribs of celery finely cut
4 carrots grated and diced
100ml of red wine
150ml of tomato paste
1 tablespoon white wine vinegar
2 bay leaves
Olive oil
1 teaspoon paprika powder
1 teaspoon coriander powder
1/2 teaspoon cinnamon
1/2 teaspoon cumin
Salt and pepper
4 teaspoons pine nuts
Parsley
Recipe by EllenCharlotteMarie
Bake the finely chopped onion in olive oil with a little salt. After a few minutes, add the garlic and the herbs. Now add the celery and carrots. Bake for 1 minute while you keep stirring.
Now deglaze with the red wine and add the tomato paste.
Add the water, a spoonful of vinegar, the bay leaves and the stock and let the sauce continue to cook over a low heat, about 20 minutes.
Meanwhile, mix the pine nuts in a food processor or use a mortar. Mix the finely chopped mushrooms with the pine nuts and the seitan and fry the mix golden brown in a little olive oil. Set aside.
Cook the pasta.
Mix the red sauce and add the mushroom mix. Mix well.
Serve the pasta with the red sauce and finely chopped parsley.
