Try this hearty and flavorful vegan alternative to the traditional Italian Bolognese sauce. It's perfect for serving over your favorite pasta, polenta, or even zucchini noodles.
Very good bolognese, I think I like it more than beef bolognese to be completely honest. I did take a massive poo on the john afterward, but it's okay because it tasted good on the way in, and felt great on the way out 9/10 rating final rating.
Read MoreI'm certain the quantity of salt called for in the recipe should be 1 tsp instead of 1 Tbsp. The sauce is inedible if the recipe is followed as printed. We had to dilute it to the consistency of a thin soup to make it tolerable.
Read MoreVery good bolognese, I think I like it more than beef bolognese to be completely honest. I did take a massive poo on the john afterward, but it's okay because it tasted good on the way in, and felt great on the way out 9/10 rating final rating.
I'm certain the quantity of salt called for in the recipe should be 1 tsp instead of 1 Tbsp. The sauce is inedible if the recipe is followed as printed. We had to dilute it to the consistency of a thin soup to make it tolerable.
Not bad, but I think next time I would add some crushed tomatoes as well. This was lacking in the sauce department as is.
Not very flavorful, and I object to using a tablespoon of salt in anything. I did follow the recipe as written, though. If I make this again, I would try portabella mushrooms, tomato paste ( 1/2 tablespoon to start) and Italian seasoning. I also would specifically use San Marzano tomatoes, and lengthen the summer time to allow the tomatoes to break down a bit.
This came out great. I didn't have any celery in the house so I substituted zucchini. I used 12 ounces of baby portabella mushrooms. I had to increase the saute time of the mushrooms and zucchini because they released a lot of water. Thanks for submitting this. I will definitely make this again.
