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For this recipe you need about: 40 minutes


  • 150 g dried soy chunks
  • Vegetable stock
  • 400 g tinned tomatoes
  • 2 tsp herbs de Provence
  • 2 carrots
  • 3 cloves of garlic
  • 1 – 2 red onions
  • 1 good dash of red wine (replace with a little balsamic vinegar if necessary, the alcohol will boil away)
  • lentil or chickpea noodles
  • Salt
  • Olive oil
  • Parmesan cheese, also vegan if necessary


  1. Pour approx. 1⁄2 l hot vegetable stock over the soy chops and leave to infuse for approx. 15 minutes.
  2. In the meantime, peel the onion and garlic and chop into small pieces.
  3. Sauté in a large pan with olive oil.
  4. Drain the soy cutlets (keep a little of the broth if necessary) and sauté in the pan.
  5. Deglaze with the red wine – this gives the cutlets a nice reddish “meat colour”.
  6. Add the tinned tomatoes and chop them in the pan. Alternatively, you can use pureed tomatoes (approx. 1 l in this case).
  7. Bring to a simmer, season with herbs, salt and pepper and leave on the cooker for about 10 – 15 minutes. If necessary, add a little more stock.
  8. Drain the pasta, reserving some of the pasta water here too. Mix the pasta in the pan with the vegetarian Bolognese. If it seems too dry, add some pasta water and mix well.
  9. Sprinkle with (vegan) Parmesan if you like, serve.
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