Description
This Vegan Bolognese is a rich and flavorful sauce for those 'meat lovers' in your family. I use riced cauliflower and mushrooms to recreate the traditional 'hamburger' used in this sauce. Very rich, very flavorful, and VERY satisfying. Your husbands will thank you.
Ingredients
Scale
The "Meat"
- 2 cups Cauliflower ((riced or finely chopped))
- 1 cup Mushrooms ((finely diced))
- 1/4 cup Walnuts ((finely chopped))
- 2 Tbs Soy Sauce ((low sodium))
- 1 Tbs Italian Seasoning
- 2 tsp Paprika
The Sauce
- 1 med Onion ((finely diced))
- 1 rib Celery ((finely diced))
- 1 large Carrot ((shredded))
- 4 cloves Garlic ((minced))
- 1 cup White Wine
- 1 can San Marzano Tomatoes ((28 oz))
- 1 can Tomato Paste ((6 oz))
- 1 cup Almond Milk ((unsweetened))
- 1/4 cup Fresh Basil ((freshly chopped))
- 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
Instructions
To Prepare 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.
To Prepare 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 your favorite pasta.
Notes
Tips are always welcome!
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