Vegan Bolognese

Servings: 6

Author: Maxine Sharf

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Vegan Bolognese

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

My mom’s vegan spaghetti with “meat” sauce recipe that gets its meatiness from pecans instead of ground beef. I promise you will love this one!

Ingredients

• 3 Stalks Celery, diced small
• 3 Carrots, diced small
• 1 Yellow Onion, diced
• 1 tsp Salt
• 2 tsp Olive Oil
• 2 Cloves Garlic, minced
• 8 oz. Pecans, chopped
• 1 - 24 oz. Jar Marinara Sauce
• 1 - 28 oz. Can San Marzano Tomatoes
• 1 Cup Oyster Mushrooms, diced
• 1.5 Cups Red Wine
• 1 tsp Dried Oregano
• 1 tsp Dried Thyme
• 1 tsp Dried Basil
• 1 tsp Italian Seasoning

Instructions

1. Sauté the celery, onion and carrots in olive oil until onions are translucent (2-3 mins); season with 1 tsp salt.
2. Add the garlic, oyster mushrooms, pecans, tomato sauce, san marzano tomatoes, red wine, oregano, thyme, basil and Italian seasoning.
3. Bring to a boil and then cover and turn down to a simmer; simmer on for ~30 minutes.
4. Enjoy over zoodles or the vegan pasta of your choice! Top with vegan parmesan (recipe on my page!)

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