Vegan pasta with soy mince and fennel

Step 1/5

The ingredients at a glance. 👀

Step 2/5

• 100 g soy granules
• 100 g celery roots
• 2 cloves garlic
• 1 onion
• 1 chili

• pot
• sieve
• paper towels
• cutting board
• knife

Cook the soy granules according to package directions and pat them dry. Finely dice the celery root, garlic and onion. Cut the chili into slices.

Step 3/5

• 4 tsp olive oil
• 1 tbsp fennel seed
• 2 tbsp tomato paste
• 1 tsp mustard

• frying pan
• 1 spatula

Fry the soy granules with the olive oil in a pan. Then add the cubed vegetables, the fennel seeds and the chili. Sauté until everything is well browned, add the tomato paste and mustard and sauté briefly.

Step 4/5

• 100 ml white wine
• 300 ml vegetable broth
• 2 tbsp soy sauce

• 1 pot

Boil salted water for the pasta. Next, deglaze the ingredients in the pan with white wine and let it reduce. Add the broth and soy sauce and simmer for 10 minutes.

Step 5/5

• 300 g pasta
• salt
• pepper
• parsley (for sprinkling)

In the meantime, cook the pasta in salted water for 7 minutes. Add the pasta to the sauce and season with salt and pepper. After 2 minutes, serve and sprinkle with parsley.

Enjoy your meal!