VEGETARIAN SPAGHETTI BOLOGNAISE

VEGETARIAN SPAGHETTI BOLOGNAISE

Ingredients:

100 grms spaghetti
1 cup mixed vegetables beans , peas, carrots corns
½ cup cubed capsicum
¼ cup spring onions cut
1 cup grated cheese
2 firm tofu crumbled ( seasoned with ginger garlic paste and pepper powder)
3 pips garlic chopped
2 tsp red chillie powder
2 tsp sugar
6 tbs tomato sauce
3 tbs chillie sauce
400 grms tomatoes cut into pieces
10 button mushroom sliced
Little pepper powder
Salt to taste
2 tbs butter

Method:
For Spaghetti:
Boil water in a pan, add 1 tbs of oil, ½ tbs salt and add spaghetti.
Cook till done, strain and keep aside.

For The Sauce:
Take 300 ml water in a pot, add in the cut tomatoes.
Add in the chopped garlic, 2 tsp of sugar, 1 tsp salt
and the 2 tsp of red chillie powder. Cook for 10 minutes.
Cool , and blend them in a mixie.
Then strain the mixture in a strainer. The gravy should be quite thick.

In a wok, add in 2 tbs of butter , add in the mixed veges and cubed capsicums. Sauté well, add in the crumbled tofu , spring onions,
Sliced mushroom, chillie sauce, tomato sauce, pepper powder
Mix well, add in the sauce and cook for about 10 minutes.
Taste for salt and remove.

To Assemble:
Spread the spaghetti in a oven proof plate.
Pour the sauce over the spaghetti, sprinkle grated cheese.
Grill or put in the oven till the cheese melts a little.
Serve hot.

Note: The crumbled tofu gives the resembles of minced meat.
We can make vegetable balls, fry them and serve along with
the spaghetti.