Vegan Bolognese

1 cup shelled walnuts (about 100 grams), chopped into pieces no larger than ¼ – inch

1 pound mushrooms (you can mix the varieties)

¾ cup white wine, divided

2 tablespoons olive oil

2 teaspoons soy sauce

2 teaspoons balsamic vinegar

1 medium onion, peeled and finely chopped

2 carrots, peeled and finely chopped

2 celery stalks, finely chopped

4 garlic cloves, chopped

2 teaspoons dried oregano

2 teaspoons dried thyme

1 6 oz can tomato paste

2 tablespoons Brags Liquid Aminos

1 (28-ounce) can crushed tomatoes, or whole tomatoes pureed

1 cup of water or vegetable stock

salt and black pepper

pinch red-pepper flakes

  1. Add the chopped nuts to a large skillet, and toast over medium-high heat. Stir frequently, until they become fragrant and start to brown, approximately 5 minutes. Transfer to a medium bowl and set aside
  2. Chop the mushrooms into ¼ -inch pieces. Place them in a stockpot, over a medium-high heat. After 1-2 minutes, as they start to sizzle, add 2-3 tablespoons of white wine, with a sprinkle of salt and pepper. Cover and cook for 5 more minutes, or until the mushrooms are cooked through
  3. Stir the soy sauce and balsamic vinegar into the mushroom mixture. Cook for another 30 seconds, then remove from the pan, and add to the walnuts
  4. Place the stockpot over a medium heat. When it’s heated, add 2 tablespoons of olive oil, then the onion, carrot and celery. Sprinkle with salt and pepper, and cook, stirring occasionally, until the vegetables start to cook through, about 5-7 minutes. Add in the garlic, and stir occasionally until it’s fragrant, around 30 seconds. Mix in the oregano and thyme
  5. Add in the mushroom-walnut mixture, and stir occasionally until fragrant, 1 to 2 minutes
  6. Add in the tomato paste, and cook, stirring frequently, until darkened, 4 to 5 minutes
  7. Pour in the remaining wine and Bragg’s Liquid Aminos, and simmer, stirring occasionally, for 3 to 4 minutes The liquid will have reduced a bit
  8. Add the crushed tomatoes, with the water (or stock). Bring to a simmer over a medium-high heat
  9. Reduce the heat to medium-low, cover and cook, and stir occasionally, 30 to 40 minutes
  10. Season to taste with salt, pepper, additional Braggs Liquid Aminos, and red pepper flakes
  11. Serve over pasta

Makes approximately 6 cups, or 8-10 servings