Delicious Vegan Pasta Bolognese with Soy Mince and Chickpeas
Ingredients
- 200-300g pasta
- 3 garlic cloves
- 1 red onion (diced)
- oil
- vegan soy mince
- chickpeas
- 1 tbsp soy sauce
- 1 tbsp vegetable fond
- cocktail tomatoes
- parsley
- salt
- black pepper
- tomato paste
- 600ml crushed tomatoes
- sundried tomatoes (with a little oil)
- oat cooking cream
Preparation
Boil pasta according to package instructions using around 200-300g.
In a frying pan, fry 3 garlic cloves and 1 diced red onion in some oil until brown.
Add vegan soy mince and chickpeas to the pan.
Add 1 tbsp soy sauce, 1 tbsp vegetable fond, cocktail tomatoes, parsley, salt, black pepper, tomato paste, and 600ml crushed tomatoes.
Let the mixture simmer on medium heat for around 30 minutes.
Add sundried tomatoes (and a little of the oil), oat cooking cream, more parsley, salt, and black pepper.
Fold in the boiled pasta.
Allow to simmer for a few more minutes so the pasta soaks up the sauce.
Serve and enjoy, for example with a side salad or some broccoli. Use soy mince for better flavor and texture, and consider a 50/50 mix with chickpeas for added nutrition.