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Recipe of July: Vegan Pasta Bolognese

Many people have asked at the store how to use the soy chunks we sell. Say no more! Here you have an easy recipe that will surprise everyone, vegan or not!

This recipe was planned for 3 to 4 portions.


Start by mincing the onion and garlic. The carrots and parsnip can be grated, but personally I use a small food processor to mince them and save time.

In a pot, heat up the olive oil and fry the onions for about 5 minutes until they soften and get some light brown color. 

Add in the garlic, minced carrots and parsnip. Keep frying until the rest of the vegetables have soften and get some color. Next, add in all the spices you are using, mix around and also add in the pot the soy mince. Here is a tip: there is no need to soak the soy mince; this way the soy really sucks up the flavors and spices and stays crispier. 

Add in the puree and crushed tomatoes. Rinse the cans with water and add it in to the pot. I like to add a generous amount of homemade ketchup to tomato based sauces for the acid it needs and everyone usually has some ketchup at hand. If you don’t have ketchup use apple cider vinegar, wine or lemon juice instead.

Let the sauce simmer on low heat for up to an hour, half an hour minimum and taste. 

Serve with some cooked spaghetti, fresh basil and vegan parmesan.

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