Mushroom Veggie “Bolognese”


Mushroom Veggie “Bolognese”

1 tsp olive oil
½ cup yellow onion, diced
⅓ cup celery, diced
¼ cup carrot diced
5 oz of cremini mushrooms, diced
1 clove of garlic, minced
14.5 oz can of petite-diced tomatoes
2 Tbsp. fresh parsley chopped
1 ½ Tbsp. dried basil
1 Tbsp. nutritional yeast
1 ½ tsp. sugar
¼ tsp. onion powder
¼ tsp. oregano
⅓ cup unsweetened non-dairy milk
salt to taste

In a medium sauce pan, begin to heat oil over medium heat. Sauté onion until soft. Add in celery and carrots and cook until all veggies are soft. Add in mushrooms and cook until soft, about 3-5 minutes. Add garlic and cook for 1 minute or until fragrant.

Pour in tomatoes and bring to a boil, then lower to a simmer. Add parsley, basil, oregano, onion powder, sugar, and nutritional yeast. Let simmer for 30 minutes. Add in non-dairy milk and cook for another 5-10 minutes.

Serve over pasta with crushed red pepper and additional fresh herbs if you desire.

Makes ~ 2-3 servings of sauce.


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