Vegan Bolognese

Name: Vegan Bolognese
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 cups, 6 serving(s)
Ingredients: 1 large spaghetti squash; 1 head cauliflower, broken into large florets; 2 carrots, peeled; 8 ounces baby bella mushrooms, cleaned and stems trimmed; 3 garlic cloves, peeled and minced; 1 large onion, small dice (yellow or white); 2 (28 ounce) cans crushed tomatoes (I love the Muir Glen brand, and used one can regular and one can fire roasted.); 1 teaspoon salt; 1 teaspoon dried oregano; 2 tablespoons italian seasoning; 1 tablespoon mrs dash italian seasoning; 1 tablespoon sodium-free seasoning, blend (choose your favorite); 1/2 teaspoon red pepper flakes; 1 teaspoon blue Agave, to taste; parmesan cheese, grated (optional)

Submitted by farrangel

"All the goodness of pasta with a "meaty" red sauce, but made entirely of vegetables! This savory dish will meet all your pasta cravings!"

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Ready In:: 45mins
Ingredients:: 15
Yields:: 2 cups
Serves:: 6

ingredients

1 large spaghetti squash
1 head cauliflower, broken into large florets
2 carrots, peeled
8 ounces baby bella mushrooms, cleaned and stems trimmed
3 garlic cloves, peeled and minced
1 large onion, small dice (yellow or white)
2 (28 ounce) cans crushed tomatoes (I love the Muir Glen brand, and used one can regular and one can fire roasted.)
1 teaspoon salt
1 teaspoon dried oregano
2 tablespoons italian seasoning
1 tablespoon mrs dash italian seasoning
1 tablespoon sodium-free seasoning, blend (choose your favorite)
¹⁄₂ teaspoon red pepper flakes
1 teaspoon blue Agave, to taste
parmesan cheese, grated (optional)

directions

Cook spaghetti squash according via your favorite method. (I like to cook mine in the microwave when the weather is hot, then in the oven when the weather is cool.) Shred into "noodles" when done.
In a food processor, pulse or shred the cauliflower, carrots, mushrooms, onions, and garlic until they are all shredded or pulsed into very fine pieces.
Add the shredded vegetables to a large, deep nonstick or cast iron skillet on medium-high heat.
Sweat/saute the vegetables until they reduce in volume and the water is mostly cooked out.
Add the salt and dried herbs to the skillet. Stir to combine and "bloom" the seasonings.
Puree 1 can of crushed tomatoes until smooth, then add to the pan along with the second can of tomatoes. Taste for seasonings, and add 1 teaspoons maple syrup if the sauce seems too acidic.
Bring to a simmer, then reduce to low, stirring occasionally for 10-15 minutes, or until warmed through and slightly reduced.
Serve sauce over warm, shredded squash. Top with parmesan cheese, if desired. Enjoy!

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RECIPE SUBMITTED BY

farrangel

212

I love to cook.  I love to read.  I love learning about different cultures and other parts of the world.  Reading cookbooks and recipes from anywhere is an EASY way for me to pass an afternoon (or more).  My 3 sons all inherited my love of reading and 2 of them are pretty handy in the kitchen, too.  Child #4-- a special needs daughter-- is the one I can count on to try anything new, so she keeps me smiling when the rest of our household hasn't responded quite so positively to my adventures in cooking!

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