Its crazy to even imagine that I use to hate cooking. Like how is that even possible?!? When I became vegan 4 years ago, I quickly realized that if I wanted to eat, I would have to learn to cook. Well, fast forward to now. I’m a self taught & passionate home cook, who loves taking pictures of my dishes, & sharing them with you all. I seriously hope you can feel the positive energy & love as you scroll through my account❤️✌🏼Happy Saturday, enjoy the recipe ⬇️⬇️ 💚💚💚 Vegan Bolognese: What you need: 1tbl olive oil, 1 tbl butter, 1 medium onion diced, 1 cup carrots diced, 1 cups celery diced, 2 tbl mushroom powder (used dried shiitake mushrooms & microplaned them) , 6 oz mushrooms pulsed into crumbles, 12 oz veggie crumbles, kosher salt/pepper, 2 cloves garlic minced, 2 tbl sun dried tomato paste, 2 tbl red wine vinegar, 28 oz crushed tomatoes, 1/2 cup of water, handful of fresh parsley, 1/4 cup cashew cream/ non dairy milk, 1/4 tsp nutmeg. What you do:
1️⃣On stovetop in large pot heat oil & butter on medium, then add onions/carrots/celery/mushroom powder heat till tender 10-12 min
2️⃣ Add mushrooms & Veggie crumbles, s/p, cook until mushrooms 6-8 min
3️⃣ Clear an area at bottom of the pot, & add garlic & tomato paste, cook 2 min. Then mix with other ingredients.
4️⃣ Turn up heat to high, then add red wine vinegar to deglaze pan to get all the brown bits at the bottom of pot
5️⃣ Mix in tomatoes, water, parsley, bring to a boil, & simmer with pot covered 40 min stirring occasionally
6️⃣ Add cream, nutmeg, & add more fresh parsley. Adjust seasonings. Serve with your favorite pasta. Recipe makes 6 cups of sauce.