Mushroom Bolognese with Nutritional Yeast
16 servings
Ingredients:
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
Instructions:
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Preheat oven to 300°F.
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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.
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Place walnuts in a food processor and pulse into coarse pieces. Add the mushrooms and continue to pulse until finely chopped.
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Add the dry quinoa into the vegetables and cook for 3 minutes to toast.
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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.
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Add the herbs and garlic to the pan. Cook for a few minutes until fragrant and add the tomato paste. Reduce for 5 minutes.
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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.
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Add nutritional yeast and soy milk. Season with black pepper and salt.