This amazing veggie-bolognese is sooo extremely tasty. I eat my bolognese with zucchini pasta which simply is spiralized zucchini. If you don’t own a spiralizer you can make your pasta using a potato peeler, but I strongly suggest you buy one, it’s amazing and they are actually not that expensive. I have one similar to this one. Anyways, enough about the pasta!
- I use crushed almonds, which basically are the leftovers from making almond milk. When I don’t have any, I use soy patty or chopped walnuts instead. Of course, if you eat meat you can use minced meat, but please choose organic if you can.
- 2 garlic cloves
- 1 red onion
- Lots of basil
- 6 large tomatoes
- 2 tbsp tomato paste
- Umeboshi purée, gluten-free tamari soy, sea salt, black pepper
Start by frying garlic and chopped onions in taste free coconut oil or rapeseed oil to bring out the flavours. Then, add the almonds/soy patty/walnuts, tamari soy, the grated celery and some of the chopped basil. Let it fry for a few minutes while stirring. You might need to add some more oil if it seems to dry. Then, add the tomatoes and lower the temperature. Add sea salt, umeboshi purée (if you have any, it’s fine without it too) and black pepper. Taste! and add what might be missing, more salt maybe? Let the bolognese boil gently for about 10 minutes and then – it’s serving time!