The Best Vegan Spaghetti

VEGAN MEAT SAUCE! AS A MEAT EATER….I TELL YOU, YOU CANTTTT TASTE THE DIFFERENCE! HALALUYAH!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Into a food processor place 1/2 of the mushrooms and process until finely ground. Remove mushrooms from the processor and repeat with the other 1/2 of mushrooms. See notes.

Step 2

Into the food processor add your almonds OR walnuts and process till finely ground (DONT LEAVE ANY CHUNKS). Transfer almonds/walnuts to the bowl with the mushrooms.

Step 3

Into a large soup pot add your olive oil and heat on medium-high heat for around 20 seconds before adding your mushroom and almond/walnut mixture. Season with garlic powder, onion powder, oregano and thyme. Cook for around 7-10 minutes, stirring often to avoid burning. Cook until all the liquid has evaporated and the mixture has browned beautifully.

Step 4

Remove the mushroom and almond/walnut mixture from the pot and transfer to a bowl. Let sit.

Step 5

Into the same food processor add your celery and carrots. Process till finely ground.

Step 6

Add carrot and celery mixture to pan you cooked the mushrooms in and cook on medium heat for around 5-6 minutes, or until browned and fragrant. IF the mixture starts to stick to the bottom of the pot simply add a LITTLE water bit by bit to help loosen the browned parts. This is a flavour building step, so I highly suggest it IF NEEDED. Also add a splash of ketchup (TRUST ME)

Step 7

In a new pan, Sauté onions and garlic (using my sautéed onions recipe) : Sauté onions with butter or oil until translucent then add 1-2 Tbsp of ketchup, 1/2 tspn of sriracha (or hot sauce) and 1 tspn of bbq sauce to onions and stir, then add a pinch of cinnamon and stir and cook for another minute. Then add in chopped bell peppers and cook for another 5 or so minutes. Afterwards add finely minced/crushed garlic and continue to cook for another 2-3 minutes. You can also add minced or fresh minced ginger to this mixture (if you have) (it adds SUCH A COMPLEX FLAVOR PROFILE)

Step 8

Now combine the onion and celery mixtures together in the larger pan/pot and let cook for 2 or so minutes. Until all combined.

Step 9

To the mixture add your chili flakes, garlic powder, onion powder, oregano, cinnamon, clove, basil, parsley and bay leaf. Stir till well combined. Cook for around 1-2 more minutes.

Step 10

Now, push the cooked onion and celery mixture to the sides and makes room for the tomato paste. Cook on its own for a minute or so or until browned. Once tomato paste is browned, stir the tomato paste into the onion and celery mixture and then transfer your almond/walnut and mushrooms to the pot.

Step 11

Stir until well combined, increase heat and add your tomato sauce and vegetable stock and bring to a boil.

Step 12

Pot on your pot lid and simmer for around 25-30 minutes (maybe more). Before serving taste for more seasoning and add as needed.

Step 13

Enjoy with your favourite pasta, garnished with parsley and a side of garlic toast!