Easy 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, to taste
- 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; heat until tender, about 10-12 minutes.
Add mushrooms and veggie crumbles, season with salt and pepper, and cook until mushrooms are done, about 6-8 minutes.
Clear an area at the 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.
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 to taste. Serve with your favorite pasta.
