Creamy Vegan Mushroom Bolognese

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

1. In a dutch oven, add the olive oil to heat up over medium high heat for 1 minute.
2. Add in the finely chopped (the smaller, the better) mushrooms, minced garlic, and finely chopped yellow onion. Sauté for 3-4 minutes, or until most of the moisture from the mushrooms is released. Stir in the finely grated carrots (which will help mimix traditional bolognese texture).
3. Stir in the flour or tomato paste, and dried herbs.
4. Add the red wine to cook down for 2-3 minutes.
5. Stir in the crushed tomatoes and broth.
6. Stir in the sunflower cream cheese, until all ingredients are well-combined.
7. Bring to a boil, then simmer with a lid for 10-15 minutes.
8. Enjoy warm with an Ancient Tuscan Grain pasta for best flavors!