This recipe is basically my Vegetarian Bolognese sauce without the milk. This meat free version uses both brown mushrooms and soy crumbles to replace the meat one would normally find in a ragu. Please note that not all soy crumbles are marked at vegan so in order for yours to be truely vegan you need to purchase a vegan product or leave it out all together and double the amount of mushrooms.
1 tablespoons olive oil1/2 onion, diced
2 cloves of garlic, minced
1 lbs brown mushrooms, grated in the food processor
1 package soy crumbles
1-14 oz cans tomato sauce
1-14 oz cans diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground black pepper
- Heat the oil in a large stock pot on medium heat. Add the onion and saute until translucent, add the garlic and cook until fragrant, about 30 seconds. Add the mushrooms and cook until the moisture is released. Add the soy crumbles and cook until browned. Add the tomato sauce, diced tomatoes, oregano, basil, and black pepper. Bring to a boil, reduce to a low simmer and cook slowly for 1 hour.
- Serve warm over spaghetti.