Vegan Thai-Style Bolognese
Ingredients
- 80g soy chunks
- 2 tablespoons soy sauce
- 200ml water
Soffritto
- 1 onion
- 3 cloves garlic
- 2 carrots
- 1 chili
- a piece of ginger
Sauce additions
- coconut oil
- 1 heaped tablespoon red curry paste
- 500g tomato sauce
- 100ml coconut milk
- juice of 1/2 to 1 lime
- salt to taste
- sugar to taste
- optional: 3 lime leaves
Other
- rice noodles
- a handful fresh cilantro
Preparation
Cook the soy chunks with soy sauce and water until the water is gone and set aside.
Sauté the soffritto ingredients in some coconut oil for 5 minutes.
Add the red curry paste, tomato sauce, coconut milk, lime juice, salt and sugar to taste, optional lime leaves, and the cooked soy chunks, then let it simmer.
Prepare the rice noodles according to the packet instructions while the sauce simmers.
Stir in the fresh cilantro along with the prepared rice noodles.
Serving suggestions
Serve topped with crushed cashews, additional lime juice, and chili flakes.
