The Best Vegetable Bolognese

A plant-based take on classic bolognese that’s bursting with umami flavor. Perfect for special occasions and holidays!

1 cup raw cashews
1 ounce dried mushrooms (I like porcini)
4 tablespoons olive oil
1 large onion, roughly chopped
3 garlic cloves, minced
3 carrots, roughly chopped
1 red bell pepper, cored and roughly chopped
2 teaspoons salt
1/2 teaspoon pepper
4 tablespoons tomato paste
2 teaspoons fresh or dried thyme
1 teaspoon fresh or dried oregano
8 ounces fresh mushrooms, finely chopped
1/2 cup dry red wine (such as cabernet, merlot or pinot noir)
1/4 cup lemon juice (about 2 lemons)
1 tablespoon miso
2 tablespoons nutritional yeast

View the full recipe at Making Thyme for Health →