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