16 servings

5 tbsp Extra virgin olive oil

1 cup Medium carrot, finely diced

2 cup Medium onion, finely diced

1 cup Celery stalks, finely diced

8 oz Raw walnuts

8 cups Cremini mushrooms, halved

2 cups Red Quinoa

2 tbsp Oregano, chopped

2 tbsp Thyme, chopped

2 tbsp Sage, chopped

2 tbsp Rosemary, chopped

1 tsp Red pepper flakes

½ cup Garlic, minced

⅓ cup Matriark Upcycled Vegetable Broth Concentrate (⅓ cup concentrate mixed with 3 cups warm water)

3 tbsp Tomato paste

½ tbsp Sweet paprika

2 qt Canned crushed tomatoes

¼ cup Soy Sauce

4 ea Bay Leaves

⅓ cup Nutritional yeast

1 cup Soy Milk

1 tbsp Black Pepper

1 tbsp Salt

4 lbs Cooked Spaghetti

  1. Preheat oven to 300°F.

  2. Heat 3 tbsp of olive oil over medium heat in a large pan. Add the carrots, onions, and celery and sauté for 10 minutes until soft.

  3. Place walnuts in a food processor and pulse into coarse pieces. Add the mushrooms and continue to pulse until finely chopped.

  4. Add the dry quinoa into the vegetables and cook for 3 minutes to toast.

  5. Add another 2 tbsp of oil to the pan along with the walnut and mushroom mixture. Turn the heat up to medium high and let brown for 5 minutes.

  6. Add the herbs and garlic to the pan. Cook for a few minutes until fragrant and add the tomato paste. Reduce for 5 minutes.

  7. Stir in the paprika, diluted vegetable broth concentrate, canned tomatoes, soy sauce, and bay leaves. Bring to a boil and then then reduce to a simmer and cook for 20-25 minutes stirring occasionally.

  8. Add nutritional yeast and soy milk. Season with black pepper and salt.