Pasta! Pasta! Pasta!
Good smoked tofu is important!
Herbal "Parvesan"
Cooking time: at least 15 minutes, preferably longer
Ingredients for 3-4 portions
- 500 g spaghetti or linguine
- Frying oil
- 1 onion, peeled and cut into small pieces
- 1 clove of garlic, peeled and cut into small pieces
- 3 tbsp tomato puree
- 600 g good quality smoked tofu, crumbled (e.g. from Taifun)
- 400 g mushrooms, cleaned and sliced
- 2 carrots, peeled and grated
- 2 tins of chunky tomatoes
- 250 ml strained tomatoes
- 50 ml plant-based drink (e.g. oat drink or soya drink)
- 3 tsp vegan cream (vegetable crème fraîche)
- 1 tbsp smoked paprika
- 4 tbsp fresh or dried herbs (oregano, thyme, basil)
- Salt, pepper
For the "Parvesan"
- 150 g natural cashew nuts
- 25 g yeast flakes
- ¾ tsp salt
- ¼ tsp garlic powder
Preparation
Heat a large pan, add the frying oil and fry the onions until translucent. Add the garlic and tomato purée and fry briefly. Add the crumbled smoked tofu and fry well too.
Put everything to one side in a bowl and fry the mushrooms well in the pan. Add the carrots and fry briefly too.
Return the smoked tofu mixture to the pan, fry briefly and deglaze with the chopped and strained tomatoes and the vegetable drink. Add the vegan cream, smoked paprika and herbs and stir in.
Simmer for at least 15-20 minutes. If you have more time, simply leave on the hob at a low temperature for longer. Bolognese simply gets better and better with time 🙂
For the parmesan, put all the ingredients in a blender and chop until the crumbs are the size of crumbly parmesan cheese. That's it!
Season the bolognese with salt and pepper before serving and enjoy with the freshly cooked pasta and parvesan.
Buen Appetito!
Your Katinka
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