Spaghetti Vegetarian Seitan Bolognese Recipe by Danilo
Cooking Instructions 60 mins 1 Put 1 tablespoon olive oil in a deep, preferably non-stick, skillet over medium heat. When the oil is hot add the carrot, celery and onion and cook stirring occasionally for a minute or two. 2 Add the seitan, bay leaf, some salt and pepper and cook for another 5 minutes. 3 Add the tomato passata and cook on low heat for 30 to 45 minutes. If the mixture become dry add a little vegetable stock (or water). 4 When the sauce is ready. Take out the bay leaf. Add a little olive oil, taste and adjust the seasoning. 5 Bring to a large pot of water to a boil and salt it. Add the spaghetti and cook until tender. Drain it, toss the pasta with the sauce and serve. 1 Put 1 tablespoon olive oil in a deep, preferably non-stick, skillet over medium heat. When the oil is hot add the carrot, celery and onion and cook stirring occasionally for a minute or two. 1 Put 1 tablespoon olive oil in a deep, preferably non-stick, skillet over medium heat. When the oil is hot add the carrot, celery and onion and cook stirring occasionally for a minute or two. 2 Add the seitan, bay leaf, some salt and pepper and cook for another 5 minutes. 2 Add the seitan, bay leaf, some salt and pepper and cook for another 5 minutes. 3 Add the tomato passata and cook on low heat for 30 to 45 minutes. If the mixture become dry add a little vegetable stock (or water). 3 Add the tomato passata and cook on low heat for 30 to 45 minutes. If the mixture become dry add a little vegetable stock (or water). 4 When the sauce is ready. Take out the bay leaf. Add a little olive oil, taste and adjust the seasoning. 4 When the sauce is ready. Take out the bay leaf. Add a little olive oil, taste and adjust the seasoning. 5 Bring to a large pot of water to a boil and salt it. Add the spaghetti and cook until tender. Drain it, toss the pasta with the sauce and serve. 5 Bring to a large pot of water to a boil and salt it. Add the spaghetti and cook until tender. Drain it, toss the pasta with the sauce and serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Kit Kat Stuffed Soft Baked " Chocolate Chip Cookies " Pesto Shrimp Flatbread Spanakopita Bites Vickys No Fuss Lentil Curry, GF DF EF SF NF Parmesan pork chops Kit Kat Stuffed Soft Baked " Chocolate Chip Cookies " Pesto Shrimp Flatbread Spanakopita Bites Vickys No Fuss Lentil Curry, GF DF EF SF NF Parmesan pork chops Turkey and brown rice taco filling Bahulu Cake Herb Crusted Paneer [Without bread crumbs] Mac and Cheese Banana Bread Simple Alfredo sauce Linguine with Ginger Lemon Garlic Tomato Sauce Poached Eggs with Avocado and Spinach Indian noodles Brie bites Turkey and brown rice taco filling Bahulu Cake Herb Crusted Paneer [Without bread crumbs] Mac and Cheese Banana Bread Simple Alfredo sauce Linguine with Ginger Lemon Garlic Tomato Sauce Poached Eggs with Avocado and Spinach Indian noodles Brie bites