I decided tonight to try a Vegan Bolognese using ingredients I had around the house (using up all the vegetables on past recipes). The combination was marvelous and the cooking time was even more appealing. Normally, with a bolognese sauce the cooking time is 3-4 hours. This sauce only took 30 minutes in actual cooking time and another 15 minutes of prep time (i.e. cutting all the vegetables).
If you're trying to go vegan and trying to stay away from too much wheat, this recipe is for you! I was so surprised how good this turned out, I just had to share with all of you! Enjoy!
2 tablespoons olive oil
1 sweet onion, diced small
3 large parsnips, diced small
5 large carrots, diced small
1/4 cup brandy
1 cup vegetable broth
1/2 cup water
1 15oz can diced tomatoes
1 tablespoon Bob's Red Mill All Purpose Gluten Free Baking flour mixed with 2 tablespoons cold water in
2 tablespoons Italian parsley, finely chopped
Salt and Pepper to taste
3) Next, add the canned tomatoes and parsley and continue to cook. If the sauce seems to be getting to dry put a lid on it, and turn down the temperature to an occasional bubble. Salt and Pepper to taste.
4) Meanwhile, while the sauce is finishing up, make the pasta of your choice in a separate pan of salted water. To serve, place pasta in bowls and cover each with vegan bolognese. Serve with Parmesan for those that don't mind some dairy in there diet. Enjoy!