A creamy bolognese made with finely chopped mushrooms and grated carrots for a vegan bolognese-style pasta sauce that will give traditional beef a run for its money!
Servings: 6-8
- 16 oz. Cremini Mushrooms, finely chopped
- 1 tbsp. Olive Oil
- 1 Yellow Onion, finely chopped
- 2-3 medium Carrots, finely grated
- 3-4 Garlic Cloves, minced
- 1 tbsp. Flour, or Tomato Paste
- 28 oz Crushed Tomatoes
- 1 cup Vegetable Stock
- 1/2 cup Red Wine
- 1 tbsp. Dried Italian Herbs
- 1/4 cup Sunflower Cream Cheese (Dairy-Free)*
*Substitute: Regular Cream Cheese