Vegan Bolognese 

There are some jarred sauces that are accidentally vegan, and they are ok. Homemade sauce, though, fills your kitchen with a lovely aroma while it simmers and it tastes so much better! It is easy to make, and once you do, you will wonder why ever bought sauce in a jar. There are three steps to make this Bolognese, and you start with the tomato base:

Add the tomato paste and agave syrup to a large soup pot and whisk to combine:

Add the tomato sauce, crushed tomatoes, and vegan “beef” broth. Whisk again.

Place the pot on a burner or induction cooktop over medium heat. Cover the pot, and bring the sauce up to a simmer.

While the sauce is heating up, prepare and cook the vegetables.

Heat the oil in a large pan, then add the sliced mushrooms and stir.

Add the Magickal Seasoning Blend and stir again. Cook for a few minutes. (Click on the links for the recipes for the broth and seasoning.)

Add the onions and mix them with the mushrooms. Cook for about seven minutes, stirring frequently:

Mix the basil and Italian seasoning together, then move 1/3 of the mixture to another bowl:

Mash the roasted garlic, then add it to the vegetables. Stir in the garlic, then add 2/3 of the herb mixture and cook for several minutes.

Add the cooked and seasoned vegetables to the pot with the sauce. Stir, then cover the pot and simmer for 30 minutes.

Prepare the “ground beef” while the sauce is simmering. I have used Gardein Beefless Ground and Beyond Beef Beefy Crumble in this recipe, and they are both are very good. The Gardein is a little less expensive and has more in the package, though, so I usually use it:

Heat the oil in the vegetable pan, then add the “meat” and stir together:

Add the Magickal Seasoning Blend, reserved herbs, and fennel seed, then stir and cook for several minutes:

Remove from the heat and let cool until the sauce has simmered for 45 minutes. Preparing vegan “meat” this way really makes a big difference. The seasoning adds a lot of flavor, and letting it cool before adding it to the sauce improves the texture.

After the sauce has been simmering for 30 minutes, remove the lid and stir well.

Simmer uncovered for another 15 minutes, then add the seasoned “meat” and simmer uncovered for a final 15 minutes:

Your sauce is done and ready to serve. This recipe makes a big pot of sauce, but it freezes very well and will keep for months when frozen in an airtight container or freezer bag.

You can use the sauce over pasta, in a lasagna, or to make a “meatball” sub! I like it best with rotini and topped with vegan parmesan cheeze!