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
- 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
- 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
- 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
- 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
- Add in the mushroom-walnut mixture, and stir occasionally until fragrant, 1 to 2 minutes
- Add in the tomato paste, and cook, stirring frequently, until darkened, 4 to 5 minutes
- 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
- Add the crushed tomatoes, with the water (or stock). Bring to a simmer over a medium-high heat
- Reduce the heat to medium-low, cover and cook, and stir occasionally, 30 to 40 minutes
- Season to taste with salt, pepper, additional Braggs Liquid Aminos, and red pepper flakes
- Serve over pasta
Makes approximately 6 cups, or 8-10 servings