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–+ servings

SPICY PLANT-BASED BOLOGNESE

Servings: 8
White wine, garlic, tomatoes, cashew milk, carrots, fennel garlic plant-based sausage. Adapted from Tal Ronnen's Crossroads ©2015
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Ingredients

  • 12 oz Field Roast Italian-Style Plant-Based Sausage, *Found in produce section
  • 1/2 cup Olive Oil
  • 2 tbsp Plant-Based Butter
  • 3 Garlic Cloves, finely chopped
  • 2 Carrots, grated
  • 2 Celery Sticks, finely chopped
  • 1 Sweet Onion, finely chopped
  • 1/2 tsp Red Cracked Pepper, *Optional
  • Salt & Pepper
  • 1/2 cup White Cooking Wine
  • 29 oz Whole canned tomatoes, blended until smooth, *Or store-bought marinara
  • 3/4 cup Cashew Milk
  • 4 Fresh Basil Leaves, chopped, *Optional

Instructions

  • Remove plant-based sausage from casings and roughly chop. Place in blender & blend until crumbles form.
  • Heat large sauce pot over medium-high heat. Once hot, add sausage crumbles and cook until crispy, approximately 5 min.
  • Add olive oil & plant-base butter.
  • Add carrots, celery, onions, garlic, *red cracked pepper, salt & pepper. Cook until vegetables are soft and translucent, approximately 6 - 8 min.
  • Add white cooking wine, and let some of the alcohol evaporate for approximately 2 minutes.
  • Add blended tomatoes (or marinara). Give a good stir, bring to boil, then reduce heat and simmer for 30 minutes.
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