Vegan Bolognese Spaghetti

I love Italian food, especially pasta! This is the well known Bolognese Pasta recipe turned vegan. The texture and taste are almost the same as in the original recipe, which is a great thing! Even better, I used gluten free spaghetti.

Hope you'll like it!

Ingredients for 2 servings:

       -   150g spaghetti, gluten free

       -   50g soy granules

       -   4 tomatoes, peeled, chopped

       -   2 onions, peeled, diced

       -   6 garlic cloves, peeled, minced

       -   3 tbsp dry yeast flakes

       -   sea salt, to taste

       -  ¼ tsp ground pepper

       -   1 tsp sweet paprika

       -   1 tsp dry basil

       -  1 tbsp unrefined sunflower oil

  -  2 tbsp red wine (optional)

       -   fresh basil ( for garnish, unfortunately my basil plant isn't so well)

Directions:

Boil the spaghetti for 15 minutes.

Boil the soy granules for 10 minutes.

Heat the oil in a heavy skillet. Add the diced onions. Sauté for 2-3 minutes. Add the tomatoes, soy granules, ground pepper, sea salt, paprika, red wine and dry basil. Cook for 3 minutes then add the yeast flakes and stir. Remove from heat.

Last but not least, add the minced garlic cloves (we don’t want to heat too much the garlic).

Pour the Bolognese sauce over the spaghetti and serve!