For 4 people

  • 200 g soy granules
  • 500 g tomato puree 
  • ½ can chopped tomatoes
  • 5 tbsp italian herbs
  • 1 big onion
  • 2 cloves of garlic
  • 3 shots of red wine
  • 2 tbsp vegetable broth
  • 2 tbsp soy sauce
  • 1 bar of celery
  • 2 carrots
  • 2 tbsp tomato paste
  • pepper
  • salt
  • 1 bay leaf
  • Fresh basil
  • Nutritional yeast
  • 500 g noodles 

Vegan parmesan

  • Finely ground 100 g cashews and mix with 50 g nutritional yeast. The result is a slightly cheesy, creamy Parmesan substitute. You can keep the Parmesan in a Tupperware or in a screw jar for several weeks, so you always have some of it ready to go.

60 min preparation time


1. Soak the soy granules in about 0.5 liters of boiling water with 2 tbsp of vegetable broth, 1 tbsp of soy sauce and 1 dash of red wine. Stir everything well and let it steep for 10 minutes.

2. Finely chop the onion and garlic. Peel the carrots, wash the celery and cut both into small pieces.

3. Drain the remaining water from the soy granules through a fine-mesh sieve.

4. Fry the soy granules in a preheated pan on high heat until they start to dry. Turn the heat down to medium, add 2 tbsp of tomato paste and mix everything together. Now add a good shot of olive oil (about 2 tbsp), the onions, celery, garlic and bay leaf. Sauté everything well, adding another shot of oil (about 2 tbsp) if needed. Stir from time to time so that nothing browns.

5. After about 5 minutes, deglaze everything with a good shot of red wine and 1 tbsp of soy sauce. When everything has evaporated, add the carrots and stir-fry for another 5 minutes.

6. Now add the tomato puree and the chopped tomatoes. Then add the italian herbs and stir everything. Turn the stove to low and let everything simmer for about 30 minutes. Stir occasionally.

7. Now cook the pasta. For 1 liter of water, add about 3 teaspoons of salt. Just before the pasta is ready, stir 5 tbsp of the pasta water into the bolognese and season with a little pepper. 

8. Drain the pasta and garnish everything with a few leaves of fresh basil and yeast flakes.

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  • Post last modified:27/09/2022
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