I had a variety of lovely veg in my veg box I thought would be nice in a bolognese sauce: carrots, red and green peppers, onion. This recipe uses a lot of veg including mushrooms, garlic, tinned tomatoes, and cauliflower. It gets added texture from nuts, and I used a combo of almonds and cashews here, but I’ve used walnuts before. Everything gets chopped in the food processor and sautéed in oil. And the usual suspects for spices are added: basil, oregano, fennel seed, and a healthy dose of nutritional yeast. It makes a lot of shockingly good sauce. I mean shockingly good. Here is what I did.

Put some oil in a very large pot and heat on med/high. Chop a large onion and a bunch of garlic (as much as you like) in your food processor and chop until diced. Add to the pot with salt and sauté. Chop half a head of cauliflower in the food processor until riced and add to pot. Add a bunch of mushrooms (about 8oz or so) to your food processor and dice and add to the pot. Add 2 large carrots, half a red pepper, and half a green pepper to your food processor and dice and add to the pot. You can add other veg as well, like courgette, celery, etc. Let this all cook away until most of the water has come out and they have reduced in volume. Add a cup of nuts to your food processor and grind until they are small bits and add to veg. Add 1/3 cup of nutritional yeast, 1 tsp of oregano, 1 tsp of basil, pepper, chilli flakes if you like, and 1 tsp of fennel seeds and stir. Add a large tin of diced tomatoes and a halve a tin of water and 1/4 c of tomato paste or puréed sun dried tomatoes. Stir and simmer for at least 20 mins. Done and done.