Spaghetti with Vegan Bolognese Sauce
Ingredients
- olive oil
- 1 package of pulled oats
- 1 carrot
- 1 small yellow onion
- 1 garlic clove
- 1 cup of passata
- 1 cup of veggie stock
- 50 grams of sunflower seeds
- 1 bay leaf
- 1 tsp of smoked paprika
- 1 tsp of dried thyme
- 1 tsp of dried basil
- 2 tbsp of nutritional yeast (optional)
- black pepper
Preparation
In olive oil, sauté chopped onion and garlic until they start to soften.
Meanwhile, grate the carrot and crush the sunflower seeds.
Add the carrot and sunflower seeds to the pan, sprinkle with all the spices, and cook until fragrant.
Add pulled oats to the pan, then add passata, bay leaf, veggie stock, and sunflower seeds.
Cover and cook for 10 minutes or until the sauce reduces to your preferred consistency.
Taste the sauce and adjust seasonings if needed, then remove the bay leaf.
Serve with your choice of pasta and a sprinkle of nutritional yeast.
For a lighter option, use zucchini spaghetti as it is neutral and can be paired with different sauces for variety.
