My dear foodies,

For today I bring you a delicious recipe, if you had a carnivorous past probably have eaten bolognese sauce, but as this space is for the food that does not contain products of animal origin, I will provide the same bolognese sauce, but in its vegan version, I seem to know richer than the original.

To replace the meat, we will use our star ingredient, textured soy that provides us with enough vegetable protein, we have prepared it in other recipes and you will have seen that it is fabulous to make hamburgers, Nuggets and now it is the turn of the bolognese vegan style sauce, in addition, this recipe does not contain gluten which is indicated for celiacs and diabetics.

Let's start with the preparation.

Vegan Bolognese Sauce

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My secrets INGREDIENTS

(for 4 portions):

♡ 500 g Crushed tomato

♡ 60 ml White wine

♡ ½ Onion

♡ ½ Eggplant

♡ 2 branches Celery

♡ 2 tablespoons extra virgin olive oil

♡ Salt

♡ 6 tablespoons Finely textured soybeans

♡ 1 glass Water

♡ 4 tablespoons soy sauce

♡ Dry oregano, optional

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PREPARATION

Preparation time: 10min

Cooking time: 40min

Total: 50min

When we use textured soybean we will have to hydrate to obtain the soft and manageable consistency of our vegetable meat, for it only it is enough to place 1 glass of water and the 4 spoonfuls of soy sauce, with this we will not only hydrate the soybean but we will be seasoned with the sauce.

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Then we look for the chopping board, and with a good knife we will cut the onion very fine, likewise, we will do the same with the celery branches and the eggplant. After chopping we reserve.

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The next step will be to begin to sauté what we just chopped, choose a frying pan we pour a generous jet of olive oil and heat over medium heat, when we notice that it is hot just by passing our hands over, it will be time to pour the onion with the eggplant and celery, season with salt to taste, and stir well for no longer than 10 minutes, until the onion and other ingredients begin to crystallize, after time add the white wine and rise to high heat until it evaporates.

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With the help of a strainer we proceed to drain the textured soya very well and pour it into the sauté, continue stirring and finally, when everything is well mixed we will incorporate the crushed tomato.

The final step is a high heat stroke and then low for 30 minutes long enough to give the texture of a sauce, you can add a touch of pepper, salt and oregano to taste.

Ready, our bolognese vegan sauce ready to serve, if you ask me what you can accompany this recipe, I recommend you to try it with pasta or white rice, even serves to disappear, is simply fabulous.

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Result in a sauce that has nothing to envy to the original sauce with pieces of dead animals, I know that the comment sounds raw, but it is the reality. Long live the vegan food, healthy and regenerating the body. See you soon.

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I let you try this recipe and tell me what you think! ;)

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Benefits of celery

Celery is widely used in the cuisine of remote times in Europe.

Some of the best-known benefits are powerful anti-febrile and natural diuretic, especially to treat diseases such as nephritis and rheumatism. Many people spend hundreds of dollars on chemical treatments that can intoxicate the body and cause other diseases to appear.

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It also has high contents of folic acid and B complex vitamins such as B1 and B6 and B2 in addition to having high concentrations of calcium. Very useful for pregnant women by making the baby well educated, it is a thousand times better to eat celery to find a natural source of folic acid than to take pills.

Its coumarin content is effective for treating low blood pressure conditions, as well as considerably improving vascular functions. It can help you live a healthier life with less risk of having a heart attack.