Spaghetti with White Soy Bolognese

Ingredients

• 150 g celery
• 150 g Carrots
• 150 g leeks
• 150 g white onions
• 300 g soy granules
• 20 ml olive oil
• 2 Garlic cloves
• 1 bay leaf
• 100 ml vegan white wine
• 100 ml Vegetable broth
• 100 ml oat cream
• starch
• Salt
• Pepper
• 500 g spaghetti
• 5 tsp salt

Instructions

1. 1.

   For the sauce, clean and finely dice the vegetables. Sauté them with the soy granules in olive oil. Add the pressed garlic, season with salt and pepper, and add the bay leaf.

2. 2.

   Deglaze with white wine. Add the broth and oat cream, then simmer gently until the vegetables are tender. If needed, thicken with a little starch.

3. 3.

   Cook the spaghetti in 5 liters of boiling salted water until al dente.

4. 4.

   Serve the sauce in a bowl. Twirl the spaghetti on a fork decoratively and place it over the sauce. Garnish with herbs to taste.