Vegan Seitan And Mushroom Ragù Bolognese Recipe

• 1/4 cup (60ml) extra-virgin olive oil
• 1 medium yellow onion (about 12 ounces; 340g), finely minced (see note)
• 1 large carrot (about 8 ounces; 225g), finely minced (see note)
• 3 ribs celery (about 6 ounces; 170g), finely minced (see note)
• 5 medium cloves garlic, finely minced (see note)
• 1 pound (450g) cremini mushrooms, stems discarded and caps crumbled into small pea-size pieces
• 1 pound (450g) seitan, drained of excess liquid and torn into pea-size pieces
• 1 tablespoon (15ml) tomato paste
• 1 1/2 cups (355ml) dry red wine
• 1 (28-ounce; 795g) can peeled whole tomatoes, pureed with a blender or immersion blender, or crushed by hand
• 1 bay leaf
• 1 sprig rosemary
• 1 sprig sage
• 2 tablespoons (30ml) refined neutral coconut oil (see note)
• 1/4 cup (60ml) red (
• ) miso
• 2 teaspoons (10ml) dark soy sauce
• Kosher salt and freshly ground black pepper
• Pinch freshly grated nutmeg

1. In a Dutch oven, heat olive oil over medium-high heat until shimmering. Add onion, carrot, celery, and garlic and cook, stirring and scraping frequently, until aromatics are beginning to turn golden, about 8 minutes.
2. Add mushrooms and seitan and cook, stirring and scraping frequently, until much of the water in the mushrooms and seitan cooks off and a brown film develops on the bottom of the pot.
3. Stir in tomato paste and cook for 30 seconds. Add wine, scraping up any browned bits from bottom of pot, and bring to a boil. Reduce heat and simmer wine until it has almost fully reduced and the raw alcohol smell has cooked off, about 5 minutes.
4. Stir in pureed tomatoes and bring to a simmer. Add bay leaf, rosemary, and sage. Stir in coconut oil, miso, and soy sauce and cook at a very gentle simmer until sauce has reduced and thickened, about 30 minutes.
5. Discard bay leaf and rosemary and sage sprigs. Season with salt and pepper (taste first, as it may not need much salt). Stir in nutmeg.
6. The sauce can be refrigerated for up to 5 days or frozen for up to 3 months. Serve it on pasta or polenta, or use it in a
7. .

extravirgin olive oil, yellow onion, carrot, celery, garlic, cremini mushrooms, seitan, tomato, red wine, bay leaf, rosemary, sage, red, miso, soy sauce, kosher salt, freshly grated nutmeg

Taken from www.seriouseats.com/recipes/2018/03/vegan-bolognese-sauce-with-seitan-and-mushrooms.html (may not work)