Vegan Bolognese Pasta Sauce
Ingredients
- 1 tbsp olive oil
- 1 tbsp vegan butter
- 1 medium onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 2 tbsp mushroom powder (used dried shiitake mushrooms & microplaned them)
- 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 of 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 for 10-12 minutes
Add mushrooms and veggie crumbles, salt and pepper, cook until mushrooms are done for 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, then add red wine vinegar to deglaze the pan to get all the brown bits at the bottom of the pot
Mix in tomatoes, water, parsley, bring to a boil, and simmer with pot covered for 40 minutes stirring occasionally
Add cream, nutmeg, and more fresh parsley. Adjust seasonings. Serve with your favorite pasta
