Vegan Bolognese Sauce
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 2 tbsp mushroom powder
- 6 oz mushrooms pulsed into crumbles
- 12 oz veggie crumbles
- kosher salt and pepper
- 2 cloves garlic minced
- 2 tbsp sun dried tomato paste
- 2 tbsp red wine vinegar
- 28 oz crushed tomatoes
- 1/2 cup water
- handful of fresh parsley
- 1/4 cup cashew cream or non-dairy milk
- 1/4 tsp nutmeg
Preparation
On stovetop in large pot heat oil and butter on medium, then add onions, carrots, celery, and mushroom powder and heat until tender, about 10-12 minutes
Add mushrooms and veggie crumbles, salt and pepper, and cook until mushrooms are done, about 6-8 minutes
Clear an area at bottom of the pot, add garlic and tomato paste, cook for 2 minutes, then mix with other ingredients
Turn up heat to high, add red wine vinegar to deglaze pan and get all the brown bits at the bottom of pot
Mix in tomatoes, water, and parsley, bring to a boil, and simmer with pot covered for 40 minutes stirring occasionally
Add cream, nutmeg, and more fresh parsley, adjust seasonings, and serve with your favorite pasta
Notes
This recipe makes approximately 6 cups of sauce
