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Mushroom + Walnut Bolognese (vegan, gluten free, dairy free)


Y'all... this Bolognese is honestly LIFE ๐Ÿ‘๐Ÿผ CHANG๐Ÿ‘๐ŸผING๐Ÿ‘๐Ÿผ And that is not an exaggeration.

It is... a work of art. I truly lost my mind when I took the first bite. If you want in on this good good, here's what ya gotta do:


For the crumble:

  • 2 tbsp cold-pressed olive oil, split

  • 2 cups crimini mushrooms

  • 1 cup walnuts, finely chopped

  • โ…“ cup sun-dried tomatoes (dry-packed)

  • 1 tbsp dried oregano

  • 1 tbsp dried basil

  • 1 tsp fennel seeds

  • 1 tsp paprika powder

  • 1/4 tsp ( or more ) dried chili flakes

  • sea salt & black pepper to taste

For the sauce:

  • 1 tbsp olive oil

  • 1 large onion, finely chopped

  • 2 large garlic cloves, center germ removed and finely chopped

  • 2 roasted/steamed carrots (you want them to be soft for the blend)

  • 2 plum tomatoes, roughly chopped

  • 2 cans peeled, chopped tomatoes

  • 1 tbsp organic tomato paste

Preparation:

  1. In a food processor, mix all of the crumble ingredients (reserve 1 tbsp of olive oil for later) on high until you reach a texture that is similar to ground meat. The size of the chunks is completely up to you, but I like to get mine to be more fine so as not to get big chunks of crunchy walnut. Set aside in a separate bowl.

  2. Heat a heavy-bottomed pot over medium heat. When the pot is hot enough, add a tablespoon of olive oil and your chopped onions and minced garlic.

  3. Sautee onions and garlic until onions are translucent and mixture is fragrant.

  4. Add in chopped tomatoes, and sautee for 1-2 minutes. Then add your tomato paste and your canned tomatoes. Let this simmer for a few minutes, then remove from heat.

  5. Once your sauce has cooled slightly, pour your tomato sauce along with the cooked carrots into a food processor or blender, and blend on high until you get a thick, chunky sauce.

  6. Now, back to the crumble. In the original pot, heat that 1 tbsp of reserved olive oil. Once hot enough, add in your crumble and stir frequently so that every bit is evenly cooking. You want to get crisp little bits.

  7. After a few minutes, add your blended sauce back in, and let everything simmer for about 10 minutes or so.

  8. Boil your favorite pasta--I used Jovial Foods Tagliatelle in the dish in this photo, and it was *chefs kiss*-- and serve with the bolognese.

  9. BON APPETIT.

optional: you can top with fresh parsley, nutritional yeast, or a cashew/almond-based parmesan cheese.

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