Soy granules and other meat alternatives not your thing? We got you! Try soca flake bolognese with red wine and mushroom sauce! Hearty, tasty and probably gone faster than you can say "soca flakes"!
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Step 1/8
The first step is to make the soca flakes. Pour hot water over them in a bowl, leave them to soak for 10-15 minutes and then drain them well.
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Step 2/8
Add a tablespoon of soy sauce, mix well and leave the flakes to infuse.
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Step 3/8
Mushrooms are added to the soca flakes for a meat-like consistency. You should chop them as finely as possible. Do the same with the onion and garlic cloves.
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Step 4/8
Now it's time to sauté, because there is no good bolognese without roasted flavors. First, add the onion and olive oil to the pan until translucent.
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Step 5/8
Then add the mushrooms. Fry them until the liquid has evaporated. Add the garlic cloves for a minute and deglaze with the red wine.
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Step 6/8
When this has cooked, you can add the soca flakes with a little oil and fry briefly.
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Step 7/8
Then stir in the tomato purée and fry briefly before deglazing with the tin of tomatoes. Add the basil and oregano and season with salt and pepper.
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Step 8/8
KoRo secret tip: We think the vegan bolo tastes best with our sprouted organic wholemeal pasta and our vegan pasta topping. Buon appetito!
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