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275: © 1997-2026, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 3 Servings
300 g cauliflower
160 g Vegan Mince [Order No: 155]
4 tbsp mild cooking oil
100 g onions
6 g fresh garlic (2 cloves)
40 g tomato purée
30 g Tamari (soy sauce) [Order No: 321]
100 g No Muh, Pizza Sauce [Order No: 409]
400 g chopped tomatoes (1 tin)
200 g pasta of your choice, e.g. fusilli
Rock salt, pepper, oregano
Cuisine: Swiss cuisine
Treat yourself with Vegusto: Recipe No. 275
This recipe is perfect for children and adults alike. It is mildly spiced, colourful and really tasty. This vegan Bolognese with cauliflower, vegan mince and sun-ripened tomatoes is a real feel-good classic.
Ingredients for 3 Servings
300 g cauliflower
160 g Vegan Mince [Order No: 155]
4 tbsp mild cooking oil
100 g onions
6 g fresh garlic (2 cloves)
40 g tomato purée
30 g Tamari (soy sauce) [Order No: 321]
100 g No Muh, Pizza Sauce [Order No: 409]
400 g chopped tomatoes (1 tin)
200 g pasta of your choice, e.g. fusilli
Rock salt, pepper, oregano
Preparation
Wash the cauliflower and grate it coarsely.
Heat 2 tbsp cooking oil in a frying pan.
Loosen the vegan mince and fry with the grated cauliflower for 8 minutes over medium heat.
Stir regularly.
Finely chop the onions and garlic. Add both to the frying pan along with another 2 tbsp of cooking oil and continue to fry for 10 minutes.
Cook the fusilli separately according to the instructions on the packet until al dente.
Now add the tomato purée, Tamari and No Muh, Pizza Sauce to the vegan mince. Mix everything well and then add the tinned tomatoes.
Drain the fusilli and mix into the vegetable mixture.
Season the pasta with salt, pepper and a little oregano. Finally, cover the pasta dish and leave to simmer on a low heat for 10 minutes, adding a little of the fusilli cooking water if necessary.
