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Vegan Bolognese - cashews

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cashews water olive oil Beyond onion carrot green bell pepper garlic red wine tomatoes tomato paste Jarred Marinara oregano thyme bay leaves salt red pepper fresh parsley
Viewed: 42 - Published at: a year ago

Ingredients

  • 1/4 cups Raw Cashews
  • 1 cup Water
  • 1 Tablespoon Olive Oil
  • 1 package (11 Oz. Size) Beyond Meat Brand "Beefy" Crumble
  • 1 Large Onion, Diced
  • 1 Large Carrot, Diced
  • 1 Green Bell Pepper, Seeded & Diced
  • 3 cloves Garlic, Minced
  • 1/2 cups Red Wine Or Broth
  • 28 ounces, weight Canned Crushed Tomatoes
  • 2 Tablespoons Tomato Paste
  • 1 cup Jarred Marinara
  • 1 teaspoon Oregano
  • 1 teaspoon Thyme
  • 2 Bay Leaves
  • 1 teaspoon Agave Nectar
  • 3/4 teaspoons Salt
  • 1/4 teaspoons Crushed Red Pepper
  • 1/4 cups Minced Fresh Parsley
  • 1 pound Spaghetti, Cooked

Method

  • First, start the cashew cream.
  • In a small bowl soak cashews in the water while you prepare the sauce.
  • See Note.
  • In a large saute pan over medium heat add 1 teaspoon of olive oil.
  • Add the frozen Beyond Meat Beef Free crumble to the pan.
  • Saute for approximately 5 minutes to thaw the meat and to create crispy bits on the bottom of your pan.
  • Remove meat from the pan and set aside in a small bowl.
  • Do not clean the pan.
  • Add remaining 2 teaspoons of olive oil to the pan.
  • Add onions, carrot and bell pepper to pan and saute over medium heat for 5 minutes.
  • Add garlic and saute for an additional 2 minutes.
  • Pour red wine (or broth) into the pan and use a wooden spoon to stir and deglaze the pan.
  • Let the wine reduce for 3 minutes.
  • Add crushed tomatoes, tomato paste, jarred marinara sauce, oregano, thyme, bay leaves, agave nectar, salt and crushed red pepper to the pan.
  • Stir to combine.
  • Add Beyond Meat crumbles back to the pan.
  • Bring to a boil.
  • Reduce heat to low and simmer for 1 hour, stirring occasionally.
  • After 1 hour add the minced parsley.
  • Cook for an additional 20 minutes.
  • Finish the cashew cream: While the sauce finishes cooking go back to your cashews soaking in the water.
  • Blend the cashews and water in a high powered blender for 2 minutes until cashews are completely blended.
  • Set aside until sauce has completed cooking.
  • Remove bay leaves from sauce.
  • Add 1/4 cup of the cashew cream to your sauce.
  • Stir in completely and taste for seasoning.
  • Add more salt, pepper and cashew cream based on your tastes.
  • More cashew cream will make the sauce creamier and richer.
  • Add 1/4 cup at a time until you achieve your desired results.
  • Typically I use 1/2 cup.
  • Serve the Bolognese by placing cooked spaghetti noodles on each plate and topping with sauce.
  • Sprinkle with additional parsley.
  • Serve warm.
  • Sauce freezes very well.
  • Note: If you dont have a high-powered blender to make the cashew cream you will need to soak cashews in water for 8 hours, or overnight.
  • This will allow you to create a smooth cashew cream in a standard blender.

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