Vegan  Bolognese

Yield

8 people

Time

1 hour 25 minutes

Lose yourself in the richest and most satisfying sauce when you make this Vegan Bolognese.

Ingredients

– 1 yellow onion diced – 1 carrot finely diced or grated – 1 celery finely chopped – 4 cups soy curls – 2 x 28 oz cans whole San Marzano tomatoes – 1.5 cups vegan red wine – 1/3 cup Italian parsley finely chopped – 1 pinch red pepper flakes – 1 tbsp nutritional yeast OPTIONAL – S & P to taste Cashew Cream – 1 cup cashew pieces – 3/4 cups water

1. Make the cashew cream – Rinse the cashew pieces and blend them with ¾ cup water until smooth. Chill until needed.

2. Prep the soy curls – Cover and soak the soy curls in a bowl of hot water for 20 minutes. Wring out the water and chop them in a food processor until they gain the appearance of minced meat.

3. Saute – In a cast iron pot, saute the onion, celery, and carrot in a dab of olive oil until soft. Add pepper flakes and a pinch of salt and continue to cook until the veggies gain some color.

4. Add the wine – Add the minced soy curls and red wine to the veggies and allow to simmer until the wine is almost completely gone.

5. Simmer – Crush the tomatoes and add them to the pot with the soy curls. Simmer for 45 minutes or until thickened.

6. Serve – Remove the sauce from the heat and stir in half the cashew cream. Stir in the parsley. Pour over your favorite pasta and enjoy!

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