Veggie Bolognese
Gluten free veggie bolognese with a mushroom, carrot and celery base. Super flavourful and satisfying, you’re sure to not miss the meat in this meal.
Servings Prep Time
6servings 20minutes
Cook Time
60minutes
Servings Prep Time
6servings 20minutes
Cook Time
60minutes
Ingredients
Bolognese
Cashew Cream
Instructions
Veggie Bolognese
  1. Wash and dry all of your produce. Brush any dirt off the mushrooms if you don’t want to wash them.
  2. Finely chop, onions, carrots, celery and mushrooms. Mine or grate garlic.
  3. In a large pan over medium-high heat, add 2 tablespoons of olive oil. Then add in your onions, carrots and celery. Cook, stirring often for 4-5 minutes or until the onions have turned translucent and soft.
  4. In a second large pan over medium-high heat, melt the butter (or vegan alternative) and 2 tablespoons of olive oil. Then add in the finely chopped mushrooms and cook for 5-10 minutes. They will begin to soften, shrink and start to brown. Stir often.
  5. To the pan with the mushrooms, add the minced garlic and stir for 1 min while it cooks down. Then add in the red wine and cook until it has reduced to half. Continuously stir. Add the tomato paste, bouillon and 2 cups of water. Stirring everything together.
  6. Take the pan with the onions, carrots and celery and add it to the mushroom pan. Also add in diced tomatoes (with the juices), nutritional yeast, oregano, basil, and fennel*. Turn the heat down to medium-low and cook. Stir often while the mixture cooks down for 20-30 minutes. The mixture should be reduced and thick.
  7. Stir in red wine vinegar, season with salt and pepper. Let mixture simmer for 5 minutes. Stir in Cashew Cream (directions below).
  8. In a large pot add enough water to cook your pasta and salt the water. Bring to a boil. Add in the pasta and cook under al dente. With gluten free pasta it is best to cook for 1-2 minutes longer than regular pasta. When done drain the pasta.
  9. Divide the pasta between the plates. Pour the veggie bolognese over the pasta and top the the desired amount of parmesan cheese. Serve immediately.
  10. ENJOY!
Cashew Cream
  1. Soak 1/4 cup of raw unsalted cashews in 1/2 cup boiling water for 30 minutes. Or overnight in 1/2 cup of room temperature water in a covered glass.
  2. Drain the water from the cashews.
  3. In a blender* add soaked cashews and 1/4 cup clean filtered water. Blend on high until completely combined.
  4. Add to Veggie Bolognese when called for.
Recipe Notes

*If your fennel is in seed form, quickly grind it into a fine powder in a blender or food processor.

*We use a ninja nutri blender, its meant for smoothies but works great for grinding the fennel seeds.