1 medium onion, chopped
1 celery stalk, chopped
1 small carrot, peeled, chopped
3 Tbsp. extra-virgin olive oil
1 package PlantCuts™ Beef Crumble
1 cup dry white wine (optional)
1/3 cup tomato paste
1 bay leaf
1 pinch of finely grated nutmeg
1 cup (or more) Vegan low-sodium chicken broth
1/2 cup almond milk (or any nut milk of your choice)
1 lb. vegan pasta
1/2 cup finely grated vegan Parmesan
- Pulse onion, celery, and carrot in a food processor until very finely chopped, and sautée in olive oil until soft (6-8 min).
- Add PlantCuts™ Beef Crumble, wine, tomato paste, bay leaf & nutmeg and cook on medium-low another 6-8 minutes, stirring often (tomato paste should be slightly darkened).
- Add vegan chicken broth & almond milk and simmer uncovered until mixture thickens to desired consistency.
- Cook pasta, add to prepared Bolognese sauce and serve topped with vegan Parmesan.