Vegan Spaghetti Bolognese

• Olive Oil, As Needed
• 1 Medium Onion, Chopped
• 2 cloves Garlic, Chopped (optional)
• 1 Medium Carrot, Diced
• 1/2 pounds Whole Grain Spaghetti (or Any Other Pasta Of Your Choice)
• 1 can (13 1/2 Oz. Size) Tomatoes, Or The Same Amount Of Fresh Diced Tomatoes Plus 1 Teaspoon Tomato Paste
• 23 cups Vegetable Broth Or The Same Amount Of Spaghetti Water
• 23 cups Russian Mushroom Caviar (See My TK Recipe Box Or Related Blog Post)
• 1 Tablespoon Freshly Chopped Oregano Leaves Or 1 Teaspoon Dried Oregano
• 1/4 cups Fresh Basil Leaves Or 1 Tablespoon Dry Basil
• Salt And Black Pepper
• Vegan Parmesan (optional)

1. Heat aabout 1 tablespoon olive oil in a skillet over medium heat.
2. Add onion and garlic (if using) to the skillet.
3. Add diced carrot.
4. Cook for 5 minutes or until vegetables are softened.
5. Boil spaghetti according to package directions.
6. Drain.
7. Add tomatoes, vegetable broth and mushrooms to the skillet.
8. Cook for 10 more minutes or until the liquid reduces.
9. Add oregano, basil and season with salt and pepper to taste.
10. Serve spaghetti with the sauce and garnish with basil leaves and vegan parmesan (if using).
11. Enjoy!

olive oil, onion, garlic, carrot, pasta of, tomatoes, vegetable broth, mushroom, freshly chopped oregano, fresh basil, salt, parmesan

Taken from tastykitchen.com/recipes/special-dietary-needs/vegan-spaghetti-bolognese/ (may not work)