Name: Vegan Bolognese Sauce
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 5 servings
Cuisine: Italian
Ingredients: 1.5 tbsp grapeseed oil (or preferred oil); 16 oz cremini mushrooms (, finely chopped); 1 null medium onion (, grated); 2 null medium carrots (, finely grated); 4 cloves garlic (, minced or crushed); 1 tbsp tomato paste; 2 tbsp gluten free tamari (, low sodium (sub soy sauce)); 2 tsp italian seasoning; 0.5 cup red wine; 28 oz can crushed tomatoes; 1 cup vegetable broth (, low sodium); 1 cup walnuts (, ground into a coarse meal or chopped finely (measured whole)); 2 tbsp nutritional yeast (* Optional); 1 null bay leaf; null null salt pepper (, to taste)

Instructions

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1

Heat a large pan over medium-high heat. Add grapeseed oil (1.5 tbsp) and heat until shimmering. Add cremini mushrooms (16 oz) and sauté until moisture is released, reduced in size, and slightly browned (about 7-8 minutes).
2

Reduce heat to medium. Add onion (1 medium), carrots (2 medium), and garlic (4 cloves). Sauté for 3-4 minutes until softened.
3

Create a small open space in the pan, add tomato paste (1 tbsp), cook for 30 seconds, then stir into the vegetables.
4

Add gluten free tamari (2 tbsp) and italian seasoning (2 tsp). Cook for 30-60 seconds until fragrant.
5

Increase heat to medium-high and pour in red wine (0.5 cup). Cook until almost completely reduced (2-3 minutes). Reduce heat to medium.
6

Stir in can crushed tomatoes (28 oz), vegetable broth (1 cup), walnuts (1 cup), nutritional yeast (2 tbsp), and leaf (1 bay). Bring to a simmer, then reduce to a low simmer. Cook until the sauce thickens and flavor deepens (10-15 minutes). Season with [salt pepper] to taste. Remove leaf (1 bay) and let the sauce sit a few minutes to thicken before serving over pasta.