mushroom walnut bolognese

ingredients:

  • 2 tbsp cold-pressed olive oil
  • 1 large onion, finely chopped
  • 2 large garlic cloves, center germ removed and finely chopped
  • 500 gr. mushrooms, half sliced and half cut into fine strips
  • 150 gr carrots
  • 1 cup | 100 gr. walnuts, finely chopped
  • 2 plum tomatoes, roughly chopped
  • 2 400 ml. cans peeled, chopped tomatoes
  • 2 tbsp apple cider vinegar
  • 1 tbsp organic tomato paste
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp ground cumin
  • 1 tsp paprika powder
  • 1/4 tsp ( or more ) dried chili flakes
  • sea salt & black pepper to taste

instructions:

  1. Heat up the olive oil in a pot or wide sauce pan on medium heat.
  2. Add the chopped onions and garlic and sauté for 2-3 minutes until the onions become translucent — but not brown.
  3. Add the mushrooms and cook for 6-8 minutes, during which the mushrooms will release their water.
  4. Once this water has completely evaporated and the mixture is fairly dry, add all the herbs and spices , the carrots , vinegar and tomato paste. Mix well to ensure the mushrooms are well coated in the spices.
  5. Add the chopped plum tomatoes and the canned peeled tomatoes and mix again.
  6. Allow to cook on medium-low heat for 20 minutes , stirring occasionally.
  7. Add the chopped walnuts and cook for an extra 5 minutes.
  8. Remove from heat and serve with a serving of cooked pasta (use gluten free pasta if you are intolerant to gluten) and a sprinkle of vegan parmesan 'cheese'! source