Cauli Bolognese - Big Mountain Foods

Cauli Bolognese

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Cauli Bolognese
  • 1 package of Caulicrumble
  • 2 tablespoons grapeseed oil or preferred oil
  • 1 cup of cremini or white mushrooms, finely chopped
  • 1 medium onion, grated
  • 2 medium carrots, grated
  • 4 cloves garlic, minced or crushed
  • 1 tablespoon tomato paste
  • 2 tablespoons gluten-free tamari , low sodium (sub soy sauce)
  • 2 teaspoons Italian seasoning
  • ½ cup red wine
  • 1 can of crushed tomatoes
  • 1 cup vegetable broth, low sodium
  • 1 cup fresh spinach, chopped
  • 1 bay leaf
  • ¼ cup fresh basil, chopped
  • 2 tablespoons of chopped parsley
  • Salt and fresh-cracked pepper, to taste
  • 4 tablespoons of nutritional yeast (optional)
  1. Heat a large pan over medium-high heat. Add oil and wait until it's hot. Add mushrooms and sauté until browned.
  2. Reduce heat to medium and add onions, carrots, and garlic. Sauté for about 3-4 minutes.
  3. Add tomato paste and cook for 30 seconds stiring into the veggies.
  4. Add tamari and Italian seasoning. Cook for 30-60 seconds
  5. Turn up the heat to medium-high and pour in the red wine. Cook until almost completely reduced, about 2-3 minutes. Turn heat back to medium.
  6. Add the tomatoes, broth and bay leaf. Bring to a simmer then reduce to a low simmer. Break apart the Caulicrumble and place into the sauce. Cook until sauce thickens about 10-15 minutes. Add salt and pepper to taste. Remove bay leaf and remove from heat.
  7. Let the sauce sit a few minutes to thicken. Top over freshly cooked pasta and sprinkle with nutritional yeast.


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