Vegan Spaghetti Bolognese No Lentils Food

VEGAN BOLOGNESE

Steps:

• In a large dutch oven, heat the olive oil over medium heat.
• Add the chopped onions and carrots and saute for about 5 minutes, until they begin to soften.
• Add a pinch of salt and pepper to taste. Don't add too much as you will be adding soy sauce later for color.
• Then add dry italian seasonings and crushed red pepper, if using. Mix well and add a bit more olive oil if pan looks dry.
• Add minced garlic and stir until fragrant.
• Next add the dry TVP, and stir to coat evenly with onion, carrot and spice mixture.
• Then add the soy sauce, which will give the TVP great flavor, and a bit darker color.
• Pan will be dry, so quickly add the cup of vegetable broth to rehydrate the tvp.
• Stir to coat all the tvp well, scraping the sides of the pan if needed.
• Let simmer for a minute or two.
• Next add your can of tomato paste, mix well and cook for a minute or two before adding the large can of crushed tomatoes.
• As sauce begins to bubble, be sure to stir in the tomato paste into the crushed tomatoes.
• Reduce heat to low, and simmer while you cook pasta.
• Cook whole wheat pasta in a large pot f boiling salted water for 7-9 minutes, or until al dente.
• Drain pasta and place in large serving bowl.
• Top with bolognese sauce, chopped fresh basil or parsley and serve.

VEGAN SPAGHETTI BOLOGNESE (NO LENTILS)

Steps:

• In a medium size boiler, saute the carrots and leeks in the garlic oil until softened. (You can substitute 1/2 diced onion if you can't use leeks. I prefer leeks as they are low FODMAP.).
• Add the drained mushrooms, and marsala and continue to cook for a few more minutes.
• Add the TVP, vegetable broth, and molassas and continue cooking until the TVP absorbs some of the liquid and becomes soft (you may need to add more or less liquid,, just keep an eye on it).
• Add the rest of the ingredients, and continue to simmer on medium/low heat until the sauce thickens and all the flavors combine, stirring often. (Add more salt if needed).
• Garnish with green onions and nutritional yeast, and serve over pasta.

VEGAN PASTA BOLOGNESE

Steps:

• Finely dice the carrots, celery and onion.
• Heat 2 tbsp of the oil in a deep frying pan over a medium-low heat. Add the diced carrot, celery and onion. Cook, stirring occasionally, until softened and slightly golden, about 15 minutes. Tip the contents of the pan into a bowl and set aside. Return the pan to the heat.
• Using the coarse holes on a box grater, grate the mushrooms, stems and caps. Add the grated mushroom to the hot pan. Let this cook over a medium heat, stirring occasionally, until all the water has come out of the mushrooms and has mostly evaporated. Add in the remaining oil and cook until the mushrooms have started to brown.
• Roughly chop the rosemary and sun dried tomatoes and add to the pan of mushrooms. Add the oregano, chopped tomatoes, soy sauce, balsamic, red wine, marmite (if using) and lentils. Fill the chopped tomato can with water and add that water to the pan too. Let simmer for 30 minutes, adding water if it's getting too dry. Season with salt and black pepper, to taste.
• Cook your pasta according to the directions on the packet. Drain and serve with the ragu on top.