Tofu Bolognese with Root Vegetables
30 min
Vegan
38386
For 2 Portions
400 g
tomatoes, diced
200 g
spaghetti
180 g
parsnip
100 g
smoked tofu
15 g
tomato paste
5 g
parsley, fresh
1
carrot
1/2
yellow onion
1/3
celery root
100 ml
water
4 tbsp
olive oil
2 pinch(es) of
sugar
1 tsp
herbes de Provence, dried
1/4 tsp
allspice, ground
pepper
salt
1. All set?
2. Peel and finely dice onion.
3. Peel celery root and chop very finely. Alternatively, chop in a food processor.