Super easy, tasty, and flavorful ️
Vegan Bolognese sauce
1 Boil TVP, rinse well, squeeze water, drizzle canola oil
2 Put all the ingredients (mushroom, carrots and celery) in a food processor, blend until finely chopped
3 In a large skillet, heat olive oil, add TVP, all the veggies, pour 1/2 cup red wine, 1tsp sea salt, black pepper, stir to mix
4 Add a tomato tin, bay leaf 1TBS veggie stock, dry herbs (sage, basil, thyme, and oregano), paprika powder, pinch cayenne
5 Simmer for 15min, add 2TBS ketchup, drizzle olive oil, simmer until it gets thick
6 adjust seasoning with sea salt and pepper