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    • Vegetarian bolognese spaghetti sauce

    Preparation :30 min Cooking :1h30 min
    Difficulty :easy
    Servings :+- 10

    I wanted to rediscover the meaty and comforting side of my spaghetti sauce, but in a vegetarian version! In my opinion, it is solidly solid hahaha! It even passed the test of half of my children! Personally, I freaking love it.

    Ingredients

    • 1 yellow onion, finely chopped
    • 3 garlic cloves, finely chopped
    • 2 stalks of celery, sliced
    • 2 large carrots, halved lengthwise and sliced
    • 454 g extra-firm tofu grated
    • 1 teaspoon Italian spices
    • 1/2 teaspoon thyme
    • 1 tub (142 g) baby spinach, finely chopped
    • 1 zucchini, diced
    • 2x 769 ml cans diced tomatoes with Italian spices
    • 2 x 680 ml cans Hunts sauce with tomatoes, onions, fine herbs and spices
    • 2 tablespoons sugar
    • 2 bay leaves
    • 227 g white mushrooms, cut in half
    • Salt and pepper from the mill

    Preparation

    • In a large Dutch oven heated over medium heat, place the onion and garlic and drizzle with olive oil. Cook stirring 3 to 4 minutes.
    • Add the celery and carrots, add a good drizzle of olive oil and season with salt and pepper. Cook for 7 to 8 minutes.
    • Add the tofu, Italian spices and thyme then mix. Cook 3 to 4 minutes.
    • Add the spinach and zucchini then season with salt and pepper. Cook for 1 minute, stirring constantly.
    • Except for the mushrooms, add the rest of the ingredients, season with salt and pepper and toss to combine. Bring to a boil, reduce heat to low and simmer for 1 hour, uncovered. Stir from time to time.
    • Add the mushrooms, mix and cook for 15 minutes!
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    Vegetarian bolognese spaghetti sauce

    • Preparation : 30 min
    • Cooking : 1h30 min
    • Servings : +- 10

    Ingredients

    • 1 yellow onion, finely chopped
    • 3 garlic cloves, finely chopped
    • 2 stalks of celery, sliced
    • 2 large carrots, halved lengthwise and sliced
    • 454 g extra-firm tofu grated
    • 1 teaspoon Italian spices
    • 1/2 teaspoon thyme
    • 1 tub (142 g) baby spinach, finely chopped
    • 1 zucchini, diced
    • 2x 769 ml cans diced tomatoes with Italian spices
    • 2 x 680 ml cans Hunts sauce with tomatoes, onions, fine herbs and spices
    • 2 tablespoons sugar
    • 2 bay leaves
    • 227 g white mushrooms, cut in half
    • Salt and pepper from the mill

    Preparation

    • In a large Dutch oven heated over medium heat, place the onion and garlic and drizzle with olive oil. Cook stirring 3 to 4 minutes.
    • Add the celery and carrots, add a good drizzle of olive oil and season with salt and pepper. Cook for 7 to 8 minutes.
    • Add the tofu, Italian spices and thyme then mix. Cook 3 to 4 minutes.
    • Add the spinach and zucchini then season with salt and pepper. Cook for 1 minute, stirring constantly.
    • Except for the mushrooms, add the rest of the ingredients, season with salt and pepper and toss to combine. Bring to a boil, reduce heat to low and simmer for 1 hour, uncovered. Stir from time to time.
    • Add the mushrooms, mix and cook for 15 minutes!

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