Vegan Spaghetti Bolognese

Ingredients

• 16 ounces dried thin spaghetti or regular spaghetti
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 medium carrot, finely chopped
• 1 green bell pepper, cored, seeded and finely chopped
• 10 ounces button mushrooms, finely chopped
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 28 ounces can diced tomatoes
• 1/2 cup vegetable broth

Instructions

1. 1

   In a large pot over medium high heat, add olive oil, garlic and onions and cook for 2-3 minutes, until onions are translucent.

2. 2

   Add carrots, green bell peppers and mushrooms, stir and cook for 5 minutes.

3. 3

   Add thyme, oregano, tomatoes and vegetable broth and bring to a boil. Lower heat, cover and simmer for 30 minutes.

4. 4

   Put 2 1/2 cups of the vegan bolognese sauce into a blender and pulse a few times – do not over blend – until the texture looks like ground meat. Return to the pot and stir. Serve with pasta.

5. 5

   For the pasta: fill a large pot with water and salt (approximately 1 tablespoon salt, or 1.5 tablespoon kosher salt, per quart). Bring to a boil.

6. 6

   Cook pasta according to directions on the package (about 6-7 minutes for thin spaghetti). Drain – do not rinse – and set aside.