• 1 tablespoons olive oil, divided
• ¼ medium yellow onion, chopped
• 1 garlic cloves, minced
• ¼ teaspoon black pepper
• ¼ tablespoon gochugaru (Korean chili flakes)
• ½ tablespoon tomato paste
• ½ can (28 oz) tomato puree
• ½ tablespoon sugar
• ½ cup water
• 1 ½ tablespoons Yondu Vegetable Umami
• ⅜ cup canned coconut milk

For serving (optional):

• Fresh basil or parsley
• Grilled cheese, toasted bread, or cooked pierogis

• 2 EL Olivenöl, getrennt verwenden
• ½ mittlere gelbe Zwiebel, gehackt
• 2 Knoblauchzehen, fein gehackt
• ½ TL schwarzer Pfeffer
• ½ EL Gochugaru (koreanische Chiliflocken)
• 1 EL Tomatenmark
• 1 Dose (800g) Tomatenpüree
• 1 EL Zucker
• 240 ml Wasser
• 3 EL Yondu (pflanzliches Umami-Gewürz)
• 180 ml Kokosmilch aus der Dose

Zum Servieren (optional): Frisches Basilikum oder Petersilie, Grilled Cheese, Toast oder Pierogis

• 4 tablespoons olive oil, divided
• 1 medium yellow onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon black pepper
• 1 tablespoon gochugaru (Korean chili flakes)
• 2 tablespoon tomato paste
• 2 can (28 oz) tomato puree
• 2 tablespoon sugar
• 2 cup water
• 6 tablespoons Yondu Vegetable Umami
• 1 ½ cup canned coconut milk

For serving (optional):

• Fresh basil or parsley
• Grilled cheese, toasted bread, or cooked pierogis