Famous Vegan Bolognese #vegan #bolognese
A delicious meatless vegetarian “meat” sauce recipe that even meat lovers will enjoy!
Bolognese sauce is a classic family favorite dish. Today I’m sharing a delicious alternative to the traditional bolognese sauce – vegan bolognese sauce!
If you’re vegetarian and not vegan (like me), parmesan cheese is a great topping for this recipe. Freshly grated is best!
You could also top with vegan parmesan or nutritional yeast to keep it dairy free.
You’ll Need:
- 8 oz sliced baby bella mushrooms, rinsed and patted dry
- 5 oz golden oak shitake mushrooms, rinsed and patted dry
- 3 celery stalks, ends cut off and cut into 3 pieces each
- 4 medium carrots, peeled and cut into 3 sections each
- 10 cloves of garlic
- 1 medium onion, quartered
- 4 (14.5 oz each) cans of diced fire roasted tomatoes
- 1 teaspoon dried basil
- 2 teaspoons dried oregano
- 1 tablespoon sugar
- 1/4 cup nutritional yeast
- Spaghetti, for serving
Instructions:
- Add baby bella and shitake mushrooms to a food processor and either pulse or shred, until minced
- Transfer mushrooms to a large skillet or dutch oven
- Add celery chunks, carrot chunks, garlic cloves, and onion pieces to the food processor and pulse/shred
- Add mixture to the mushrooms
- Add 1 teaspoon of salt and 1/2 teaspoon of pepper to the vegetables
- Turn the burner on medium high heat and sautee vegetables for 25-30 minutes, stirring often, until vegetables cook down and most of the liquid evaporates
- Puree diced fire roasted tomatoes in the food processor until smooth
- Add pureed tomatoes to the vegetables
- Add basil, oregano, nutritional yeast, and sugar
- Taste and add any seasonings if necessary (if it tastes too acidic, add a little more sugar as necessary)
- Serve over spaghetti and topped with parmesan cheese, if desired
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