A delicious Vegan Bolognese for this weekend

The “Meat”
2 cups Cauliflower
1 cup Mushrooms
1/4 cup Walnuts
2 Tbs Soy Sauce
1 Tbs Italian Seasoning
2 tsp Paprika
The Sauce
1 med Onion
1 rib Celery
1 large Carrot
4 cloves Garlic
1 cup White Wine
1 can San Marzano Tomatoes
1 can Tomato Paste
1 cup Almond Milk
1/4 cup Fresh Basil
1 Tbs Oregano
1 tsp Rubbed Sage
1/4 tsp Salt
1/4 tsp Pepper
1/4 tsp Red Pepper Flakes
1/4 tsp Nutmeg

The ‘Meat”
Add 2 cups of ‘riced’ cauliflower to a large bowl. Or – finely chop about 2 cups of fresh cauliflower and add to bowl.
Add diced mushrooms, walnuts, soy sauce, Italian seasoning, and paprika. Stir well to combine.
Spread mixture onto a parchment-lined baking sheet and bake for 30 minutes at 350 deg F. Stir once or twice during baking.
The Sauce
Saute onion, celery, and carrot in a few tablespoons of veg broth (or water) until softened. Stir in garlic and simmer until fragrant – about 30 seconds.
Add wine and stir to deglaze the pan. Be sure to scrape up any burnt bits of onion that may be stuck to the bottom of the pan. Lots of flavors are here!
Add tomatoes, tomato paste, and almond milk and mix well.
Add all the seasoning and mix well. Simmer uncovered for 20-30 minutes to allow flavors to come together.
Stir in the ‘meat’ you prepared earlier. Continue simmering until it thickens. Adjust for seasonings and serve over spaghetti.

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