I’ve been craving spaghetti bolognese since I saw a post from @vegan.bad85
I finally made it for today’s lunch, and was so filling and satisfying.
I used mushroom and sage olive oil which made sauce very flavorful ️
Bolognese sauce
1 Boil TVP, and rinse well, squeeze water
2 In a large skillet, heat mushroom and sage olive oil, add TVP, diced fresh tomato, and finely chopped carrots and celery, stir to mix
3 Add water, bay leaf veggie broth, wine, dry herbs (basil, thyme, and oregano), paprika powder, pinch chili powder, salt and pepper
4 Simmer for 10min, add half tin of fresh roasted tomato, ketchup, simmer another 10min
5 Add pinch vegan xanthan gum to make thicker.