Easy Vegan Bolognese with Vegetables and Mushrooms
Ingredients
- 1tbl olive oil
- 1 tbl butter
- 1 medium onion diced
- 1 cup carrots diced
- 1 cups celery diced
- 2 tbl mushroom powder (used dried shiitake mushrooms & microplaned them)
- 6 oz mushrooms pulsed into crumbles
- 12 oz veggie crumbles
- kosher salt/pepper
- 2 cloves garlic minced
- 2 tbl sun dried tomato paste
- 2 tbl red wine vinegar
- 28 oz crushed tomatoes
- 1/2 cup of water
- handful of fresh parsley
- 1/4 cup cashew cream/ non dairy milk
- 1/4 tsp nutmeg
Preparation
On stovetop in large pot heat oil & butter on medium, then add onions/carrots/celery/mushroom powder heat till tender 10-12 min
Add mushrooms & Veggie crumbles, s/p, cook until mushrooms 6-8 min
Clear an area at bottom of the pot, & add garlic & tomato paste, cook 2 min. Then mix with other ingredients.
Turn up heat to high, then add red wine vinegar to deglaze pan to get all the brown bits at the bottom of pot
Mix in tomatoes, water, parsley, bring to a boil, & simmer with pot covered 40 min stirring occasionally
Add cream, nutmeg, & add more fresh parsley. Adjust seasonings. Serve with your favorite pasta. Recipe makes 6 cups of sauce.
