BEST VEGAN BOLOGNESE RECIPE HANDS DOWN A MUST TRY!!!

Chop 1 whole onion into small bite-sized pieces.

Chop 3 pieces of celery and rinse them well.

Chop up parsley and set aside.

If using fresh garlic, chop it; otherwise, use pre-chopped or minced garlic.

Coat the pan with olive oil and add 1 tablespoon of vegan butter; melt the butter.

Add the chopped onions to the pan and sauté until soft and translucent.

Add the chopped celery to the pan and sauté.

Season with salt and pepper, then mix well.

Add garlic and chopped mushrooms to the pan; mix and sauté until fully cooked.

Remove the sautéed veggies from the pan.

In the same pan, add more oil and cook the plant-based meat until fully cooked.

Add 1/2 cup of vegan white wine to the pan; cook until the alcohol cooks out.

Add crushed tomatoes to the pan and mix well.

Season with salt and pepper, then add your favorite pasta sauce and mix again.

Add unsweetened coconut milk to the pan; mix well.

Season again with salt, pepper, and mushroom seasoning.

Add the sautéed veggies back into the pan and mix well.

Let the sauce sit and cook for about 30 minutes, stirring occasionally.

After about an hour of cooking, check the sauce; it should be thicker and deeper in color.

Boil water for pasta, making sure to salt the water.

Cook the pasta according to package instructions.

After 2 to 2.5 hours of cooking the sauce, check the consistency; it should be thick and creamy.

Plate the pasta and top with the vegan bolognese sauce and optional vegan parmesan cheese.

Equipment Needed

Spice Level:

Dietary