a recipe for a vegan bolognese sauce

Ingredients by preparation order (the order you add them to the pot that is...)

There's great importance to let each ingredient cook properly until adding the next one. let them release their liquids...

4-5 spoons of regular oil

now, when I say a spoon i mean those large soup spoons. when i want to use a small spoon i call it a tea spoon. just making sure we're on the same page here...

2.5 chopped onions and two grated carrots

spices: salt, pepper, hot dry red pepper, bay leaf, oregano and thyme (a Teaspoonful of each (- as in tea spoons of each) and 2-3 leaves of the bay leaf)

two red sweet peppers and two green capsicums diced (wait for the previous ingredienet to fully cook before adding the next one)

400 Gr. dry soy flakes soaked in water for about half an hour and then rinsed out in a strainer for a few minutes

5 spoons of olive oil

a few slices of dry Porcini mushrooms also soaked in water and rinsed

a small basket of champ. portabelo or any wild mushroom chopped

5-7 peeled garlic cloves chopped or just splat

half a glass of white or red wine (the full half)

3-4 fresh tomatoes diced

3 spoons of ground walnuts almonds and hazelnuts (alltogether)

a large can of tomato pure (500 Gr. at least)

a handful of chopped parsley

and a quarter glass of hot water

Put all of these in this order ( one at a time ) into a big thick pot on a high flame

stir it up every few minutes and make sure each ingredient is getting properly cooked or a little fried

after adding the hot water it is best to put the cover on and turn the flame to a minimum after a few minutes of boiling, still opening it and stirring every once in a while.

the bay leaves must be searched for, found and thrown away to the garbage bin of history

the sauce can be used on top of a pasta dish or as a filling of a Lasagna or a Cannelloni Or a sandwich

B.A.P

BonAPetit