Vegan pasta Bolognese
A vegan alternative for one of the most popular pasta recipes.
Ingredients
- 150 g dry soy granules
- 150 g red pepper
- 100 g celery
- 150 g carrots
- 1 big onion
- 2 cloves garlic
- 300 ml tomato sauce
- 300 ml water
- 2 tbsp ghee/coconut oil
- 2 tbsp tomato pasta
- 2 tsp oregano
- 1 tsp paprika powder
- 1 tsp coriander powder
- 1 tsp Turmeric
- black pepper to taste
- fresh herbs like basil
- 2 tbsp nutritional yeast
- 200 g pasta of your choice
Instructions
- First, soak the dry soy pieces in hot water with spices.
- Wash and cut all the vegetables into pieces. Heat ghee/oil in a pot and first add onion, carrots, celery, and pepper pieces. Sauté the vegetables on medium heat for 5–10 minutes, add the spices, and let them unfold their flavors.
- Add the hydrated soy, tomato sauce, and 200 ml of warm water or vegetable broth.
- Let them simmer on low-medium heat for about 30 minutes.
- Cook the pasta of your choice according to the package instructions.
- Mix the cooked pasta with the sauce, add 2 tablespoons of nutritional yeast and some lemon juice.
- Serve with fresh herbs.
Video
Notes
The caloric value was calculated per serving.
Recommendations for doshas:
Vata: this is a good meal for Vata dosha. Adding some ginger will increase the Agni(digestive fire)
Pitta: Is good for Pitta, but in moderation. Tomatoes increase all doshas, especially Pitta. Coriander and cardamon are good to add, avoid hot spices.
Kapha: eat in moderation, preferably for lunch. Pasta as well as tomatoes increase kapha energy and can bring heaviness to the body. Add some cayenne pepper and ginger.
Do you know what a dosha is? Find out your dosha here.