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Spaghetti Bolognese


For the Vegan Bolognese Sauce

  • 100 g soy granules
  • 1 kg tomatoes
  • 2 medium-sized onions
  • 4 cloves garlic
  • 1 tbsp oregano
  • ½ tbsp thyme
  • 1 tbsp basil
  • 1 tsp date paste
  • Unrefined salt and pepper to taste


Soak the soy granules in hot water until the water is absorbed. Strain in a sieve and press to remove excess water. Rinse with fresh water, strain and press again. In a pan, add the soy granules and stir-fry until golden brown. In another pan, dry fry the garlic and chopped onions over a low flame, until they become translucent. In the meantime, chop the tomatoes, take them in a blender/mixer and reduce to a pulp. Add them to the onions, along with the herbs and date paste. Cover and cook over low heat for 20 minutes. Add the soy and salt and cook for 10 minutes longer, or until all the water is absorbed and the sauce thickens. Garnish with pepper. Serve with your favorite pasta.

Serves 4 – 6


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