Best Vegan Bolognese Sauce
Ingredients
- 2 tablespoons olive oil
- 1 brown onion
- 2 large carrots
- 2 celery sticks
- 1/2 head cauliflower
- 1 tablespoon oregano
- 1 teaspoon rosemary
- 6 garlic cloves
- 600 grams Swiss brown mushrooms
- 200 grams fresh shiitake mushrooms
- 3 tablespoons tomato paste
- 1 litre passata
- 1-2 cups water
- 4 tablespoons fresh basil
- Salt and pepper
- Cooked spaghetti
Preparation
Blitz the onion, carrots, celery, cauliflower, Swiss brown mushrooms, and shiitake mushrooms in a food processor into rice-sized pieces.
Heat oil in pan.
Fry onion until translucent.
Add carrot, celery and cauliflower and cook until slightly coloured.
Add herbs and garlic and cook for a further few minutes.
Slowly add mushrooms, cooking cup by cup until fully cooked. If moisture is released, cook until it evaporates before adding more.
Add tomato paste and cook until all veggies are nicely coated and coloured and the paste starts to colour.
Add passata, stir through and then add enough water to make as smooth or thick as you like.
Finish with fresh herbs, salt and freshly cracked black pepper and stir through warm spaghetti.
