All time favourites: Bolognese

In this series I am going to show you recipes that I make at least twice a month because I just love them. This version of vegan bolognese is not the most usual one. I like to switch the vegetables once in a while, so you could use onions instead of the bell pepper. To make everything more unique, I used the pine nuts, which gave the meal a special nutty flavor.

Ingredients:

1 block of tofu with nuts (or smoked tofu)
1 can of crushed tomatoes
1 red bellpepper
2-3 gloves of garlic
2 tablespoons of Tomatopaste
5 tablespoons of pine nuts
the juice of 1/2 lemon
1 teaspoon of oregano and thyme
soy sauce
hoisin sauce
salt and pepper to taste
1 tablespoon olive oil






Directions:

Start by preparing your ingredients. At first you need to slice your bell pepper in cubes and mince your garlic. Then you have to use a fork to break the block of tofu. Heat your pan with the olive oil on high heat and fry tofu, bell pepper and garlic. When everything is browned nicely, add the pine nuts. After a while you can add the juice of half a lemon, the hoisin and soy sauces and the tomatopaste. Mix everything well and finally add the crushed tomatoes. Let everything simmer on low heat for about ten minutes. You can use this time to cook your pasta according to the directions on the packaging. If your sauce turns out a little to dry, add some water. Add salt and pepper to taste and serve it hot. The sauce will  last for 2-3 medium portions of pasta. You could also add some nutritional yeast.

Enjoy your meal!