Name: Vegan Spaghetti Bolognese
Total time: 50 min
Yield: serves 4
Ingredients: 2 tablespoons vegan butter; 2 tablespoons olive oil; 8 ounces baby bella mushrooms; 2 carrots, scrubbed and cut into pieces; 2 celery stalks, cut into pieces; 1 red onion, cut into pieces; Salt and pepper; 2 garlic cloves, minced; 1 tablespoon fennel seeds; 1 teaspoon crushed red pepper; 1 (28-oz.) can whole peeled plum tomatoes; 1 tablespoon tomato paste; 1 teaspoon dried basil; 1 pound pasta, cooked according to pkg. directions

Step 1
Heat vegan butter and oil in a large skillet over medium-high. Process mushrooms in a food processor until chopped; add to skillet. Process carrots, celery, and onion in food processor until chopped; add to skillet. Add salt and pepper to taste. Cook, stirring often, until vegetables are tender, about 20 minutes.

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Step 2
Add garlic, fennel, and crushed red pepper; cook, stirring often, until fragrant, about 2 minutes.
Step 3
Add tomatoes, tomato paste, basil, and another pinch of salt and pepper. Cook, stirring occasionally, until thickened to desired consistency, 20 to 25 minutes. Serve over cooked pasta.

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Vegan Spaghetti Bolognese

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