Vegan Bologna Stew

For the bologna stew, soak the soy granules in the warm vegetable soup for 15-20 minutes. Clean the celery and carrots, cut the carrots into small cubes and the celery stalks into half rings.

Peel and dice the onion and fry in hot olive oil, add the vegetables. Squeeze the soy granules well, use a little of the remaining soup to deglaze the vegetables.

Stir in tomato paste, add tomato pulp as well as the soy granules. Add the spices and simmer over low heat for 30 minutes. Add more soup if needed.

Season to taste with salt and pepper. For the “parmesan”, coarsely chop the almonds and roast them in a pan without oil. Finely chop with the remaining ingredients in a blender.

Prepare the pasta according to package directions, place on top of the Bolognese and sprinkle with “Parmesan”.

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