The Best Tasting Vegan Bolognese You've Ever Had!!!

Submitted by Boise Co-op Member Mindy Block. Thanks, Mindy!!!

When I was a meat eater, pasta with a traditional bolognese was my favorite food. This vegan version is even better! The sauce is rich and flavorful. I serve it over quinoa rotelle which really holds the sauce and stands up better to the flavors than rice noodles. The quinoa packs a balanced amino acid profile and combines with the soy to create a light and energizing protein. I like to serve this dish with a side of sauteed greens like beet greens, spinach or chard with shallots and a little salt and pepper. Serves 4 people.


Difficulty level: Easy
Preparation Time: 15 minutes
Cook Time: 30 minutes

2 Tbsp. Extra Virgin Olive Oil

1/2 Medium Onion (whatever you have around) 1/4 inch dice

8 Brown Crimini Mushrooms, sliced

2 large Garlic Cloves, minced

Kosher Salt

Freshly Ground Pepper

Pinch of Red Pepper Flakes

1 tsp. Dried Oregano (organic really makes a difference here)

1 cup Low-Sodium Organic Vegetable Broth

1/2 cup Organic Almond Milk

1 (15 ounce) can Organic Tomato Sauce

2 cups Frozen Meatless Crumbles (I like ones made from mushrooms as they complement the mushrooms in the recipe)

8 ounces of Quinoa Rotelle


Directions:

1. Heat a large saucepan over medium heat and add olive oil.

2. Add onions and cook 5 minutes until they become translucent.

3 Add mushrooms, stir to coat in oil and leave them alone for 4 minutes. Add garlic and stir once to coat, leave another 2 minutes.

4. Add 1/2 teaspoon salt, few turns of peppermill, red pepper flakes, 1/2 tsp. oregano and the meatless crumbles. Stir to combine and cook 3 minutes.

5. Add vegetable broth, stir and cook until the liquid almost disappears.

6. Add almond milk, stir and cook until liquid almost disappears.

7. Add tomato sauce, reseason with dash of salt, pepper and rest of the oregano. Allow sauce to come to a simmer, reduce heat to low. Let the sauce cook at low heat while you cook the pasta.

8. Bring a large pot of cold water to a boil. Add a palm full of kosher salt before adding your noodles to the pot. Add noodles and cook 9-10 minutes.

9. Drain pasta and add to sauce. Toss gently to combine.