Capsaicin Free Vegan Bolognese Sauce
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Learn more →Ingredients
6 servings
- 8 oz cremini mushrooms, roughly chopped
- ½ cup raw walnuts
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup dry red wine (vegan-certified)
- 1 can (28 oz) crushed tomatoes
- 1 cup vegetable broth
- 1 cup cooked green or brown lentils
- 1 tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp red pepper flakes (optional)
Can be omittedred pepper flakes
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 2 tbsp nutritional yeast
- 1 tbsp soy sauce or tamari
For serving
- fresh basil leaves, torn (optional)
- vegan parmesan, for serving (optional)
Instructions
- 1
Add the roughly chopped mushrooms and walnuts to a food processor and pulse 8–10 times until the mixture is finely chopped and resembles coarse ground meat — no large chunks remaining, but not a paste.
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
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