This recipe is by far my favorite and most popular. It tends to be the recipe I cook for non-vegan folks just to show them how rich and hearty vegan can be. This recipe is also very satisfying for when you want that big, delicious and rich Italian dinner.
- 3 or 4 splashes of Olive Oil
- 1/2 onion
- 3 cloves of garlic
- 1 large bunch of mushrooms
- 1 package of morning star veggie crumbles
- 1 Tbsp. of Earth Balance butter
- ½-1 cup of red wine
- 2 zucchini squashes
- 1 small eggplant
- 2-3 carrots
- your favorite jar of tomato sauce
- oregano, basil, rosemary, salt, red pepper flakes, cayenne
Chop and sauté onions and garlic in olive oil.
Once the onions are softened, add the veggie crumbles.
Sprinkle in some fennel seeds, oregano, basil, rosemary, cayenne, salt, pepper.
Add a little more wine, salt, pepper, and let it simmer for a while.
Yummy Polenta Recipe
- 3 cups of vegan “chicken” broth
- 1 cup of polenta
- ½ cup of soy milk plain
- 2 Tbsp Earth Balance
- Pinch of salt
In a medium saucepan, heat broth.
Slowly stir in the polenta when the broth is boiling. Stir continuously.
Add Earth Balance and salt.
Once the broth is absorbed, add in soy milk.
Stir until thick and creamy.
Wine Pairing: Pair whatever wine you used in the bolognese as your drinking wine – it will match perfectly! My favorite red wine these days is a French (they really do make some of the best wine) red blend (Syrah, Grenache and Mourvedre) from Chateau Calage in La Mejanelle (only $7.99 at Fresh and Easy!).