Vegan soy pasta

Ingredients

• 150 g textured soy chunks
• 1000 ml water for the soy
• 5 g salt for the soy water
• 3000 ml water for the pasta
• 15 g salt for the pasta water
• 320 g dried pasta
• 5 ml oil
• 400 ml tomato juice
• 120 ml water for the sauce
• 3 g salt for the sauce
• 1/2 teaspoon ground pepper
• 1 teaspoon dried oregano
• 10 g parsley

Preparation

1. Put the soy in 1000 ml boiling water with 5 g salt and boil for 3 minutes, until softened. Drain well and cut any large pieces smaller. 2. Cook the pasta in 3000 ml boiling water with 15 g salt for 10 minutes or as directed on the packet, until firm. Drain. 3. Heat the oil in a pan and brown the soy for 5 minutes, until it gets a little crust. 4. Add the tomato juice, 3 g salt, pepper and oregano. If the juice is thick, pour in the 120 ml water too. Let the sauce simmer for 10 minutes, until reduced. 5. Stir in the parsley, if using, and the drained pasta. Leave everything to cook in the pan for another 4 minutes.