Fennel-tomato sauce with vegan sausages, pasta and white cabbage salad

Is your family having problems with fennel?

Maybe you could try this recipe, because this way they want even notice they are eating fennel.


Chop one onion and fennel bulb.
Saute  in  olive oil.
Add 2 chopped carrots, and 1 tbsp paprika powder.
Stir in 1 cup passata and optional, 1/2 cup red wine.
Now add a little bit of vegetable stock.
Simmer for 20 minutes and blend to a sauce.

(This recipe is based on “fennel and tomato bisque” from CookVegetarian, January 2010.)

I also added some  sliced vegan sausages ( I found a couple of ‘Italian feast sausages’ from Vegan brunch in my freezer.)

Serve with pasta and optional parmasio.

I also served some chopped cabbage with a dressing of: veganaise, balsamic vinegar, canola oil and apple juice.



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