Vegan bolognese Sauce

• 1 cup water
• 1 bouillon cube
• 1 teaspoon fennel seed
• 3 garlic cloves, crushed and minced
• 1 cup textured vegetable protein (TVP)
• 13 cup red wine
• 2 tablespoons balsamic vinegar
• 12 ounces tomato paste
• 12 tablespoon olive oil
• 12 cup almond milk or 12 cup soymilk
• 12 cup water
• 1 teaspoon salt
• 12 teaspoon dehydrated red bell pepper
• 12 teaspoon dehydrated onion
• 12 teaspoon oregano
• 12 teaspoon sage
• 12 teaspoon basil
• 12 teaspoon marjoram

1. In medium sized saucepan, bring 1 cup water, bouillon cube, fennel seed and crushed garlic to a boil.
2. Remove from heat and add TVP.
3. Stir in red wine and balsamic vinegar.
4. Cover and let set about 5 minutes or until fluffy.
5. Return to med-low heat and add in tomato paste, olive oil, 1/2 cup water, almond milk, salt, and spices.
6. Cook about 1 minute and then reduce heat to low, simmering until hot.
7. Be sure to stir occasionally as you cook it to prevent any sticking to the pot.
8. Serve over pasta!

water, bouillon cube, fennel seed, garlic, red wine, balsamic vinegar, tomato, olive oil, almond milk, water, salt, red bell pepper, onion, oregano, sage, basil, marjoram

Taken from www.food.com/recipe/vegan-bolognese-sauce-443342 (may not work)