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Vegan Bolognese Sauce

Melissa Huggins
  • minutes
  • Serves 5

INGREDIENTS

1

Bay leaf

2

Carrots, medium

16 oz

Cremini mushrooms

4 cloves

Garlic

1

Onion, medium

1 28 ounce can

Tomatoes

1 tbsp

Tomato paste

1 cup

Vegetable broth, low sodium

2 tbsp

Tamari, gluten-free

2 tsp

Italian seasoning

2 tbsp

Nutritional yeast

1

Salt and fresh-cracked pepper

1 1/2 tbsp

Grapeseed oil

1 cup

Walnuts

1/2 cup

Red wine