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Vegan Spaghetti Bolognese


For the vegan bolognese sauce

1 pc onion
2 Clove(s) garlic
2 pc large carrots
0.25 pc celery root
300 ml red wine
1 Sprig(s) rosemary or oregano
2 pc bay leaves


1. Let's start off by preparing the soya granules. Using a saucepan bring 600 ml of water to a boil, stir in the vegetable stock and add the soya granules. Let the granules swell for 15 minutes.
2. In the meantime, peel and dice the onion, garlic, carrots and celery and sáute them in olive oil. Then strain the soy granules and press them gently to drain excess water and add the granules to the vegetables. Set the remaining broth aside for later use.
3. Sauté the vegetables and the soy granules for another 4 minutes, then add the tomato paste and stir-fry for an additional 3 minutes. Add the peeled tomatoes to the sauce saucepan.
4. Deglaze the vegetables with the red wine and add the yeast flakes. Add a little water if necessary. Let the sauce simmer until the carrots and celery are cooked. Pluck the rosemary or oregano off their stems, wash and chop them finely and add them to the sauce.
5. Let the vegan bolognese sauce simmer on medium heat while cooking the spaghetti according to the direction on the package until they are al dente. Season the sauce with salt and pepper. Serve the cooked Spaghetti with the vegan bolognese sauce and sprinkle some vegan alternative to cheese on it. Enjoy!

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