Vegan Bolognese

Ingredients

1.5 tablespoons Olive Oil
16 ounces cremini mushrooms , finely chopped (or baby bella mushrooms)
1 medium onion small dice
2 medium carrots small dice
4 cloves garlic , minced or crushed
1 tablespoon tomato paste
2 tablespoons low sodium soy sauce
2 teaspoons Italian seasoning
1 teaspoon salt
1 teaspoons adobo
1/2 teaspoon cumin
2 tablespoons nutritional yeast Optional
1 tea spoon steak seasoning
½ cup red wine ( I used a merlot)
15 ounce can crushed tomatoes (garlic and Basil flavor if possible)
1 cup vegetable broth low sodium
1 cup walnuts , ground into a course meal or chopped finely (use a food processor and measure them whole)
1 bay leaf
Salt and fresh-cracked pepper , to taste
Cooked pasta ( I like to use garbanzo bean pasta)

Garnish :

Directions

Heat a large pan over medium-high heat. Add oil and wait until it's hot. Add mushrooms and sauté until they have released their moisture and are slightly browned. About 7-8 minutes
Reduce heat to medium and add onions, carrots, and garlic. Sauté until cooked down about 3-4 minutes.
Make a small open space in the pan to add the tomato paste (make sure it's touching the surface of the pan). Cook for 30 seconds and then stir into the veggies.
Add soy sauce and Italian seasoning, Cook for 30-60 seconds until fragrant.
Turn up the heat to medium-high and pour in the red wine. Cook until ALMOST completely reduced,
Turn heat back to medium.Add the tomatoes, broth, walnuts, and bay leaf. Add salt, steak seasoning, adobo, cumin, nutritional yeast,
Bring to a simmer then reduce to a low simmer. Cook until sauce thickens and flavor deepens, about 10-15 minutes (longer for deeper flavor). Add salt and pepper to taste. Remove bay leaf and remove from heat. Let the sauce sit a few minutes to thicken. Top over freshly-cooked pasta like linguini or rigatoni.
Garnish with vegan shaved Parmesan, chopped parsley, and nutritional yeast, and garlic bread