I spent the whole day combing through this vegan cook book I recently borrowed from my local library called Chloe’s Kitchen. Chloe Coscarelli recently won Food Network’s Cupcake Wars competition and is now a well known vegan chef. Her recipes are easy to follow and here is my take on her Spaghetti Bolognese.
Step 1: Chop all the ingredients up in a food processor. The recipe requires mushrooms, walnuts, kidney beans, flour, and various seasoning.
Step 2: Combine all ingredients in a large bowl.
Step 3: Brown”meat” mixture in a pan with oil
Step 4: Boil the spaghetti
Step 5: After “meat” is brown add marinara sauce, brown sugar, and rice milk.
Step 5: Enjoy!
Here is the real recipe if you are interested in making it yourself.
1 pound spaghetti (try a gluten-free version from Trader Joe’s)
1 cup walnuts
8 oz. chopped crimini mushrooms
15 oz. can pinto beans (rinse and dry!)
1/2 cup flour
1 teaspoon dried basil
1 teaspoon sea salt
1 teaspoon black pepper
2 tablespoons olive oil
24 oz. marinara sauce (I like Trader Joe’s Tomato Basil)
1/4 cup plain almond milk
1 tablespoon brown sugar
Fresh basil for garnish
Cook spaghetti according to instructions on the package. Drain water and put aside.
Put walnuts in food processor and process until they are crumbs. Add crimini mushrooms and pulse into small pieces. Now add in the beans, flour, basil, salt and pepper and pulse. The mixture should be chunky – to avoid a thick wet mixture make sure your ingredients are dry (this means pat the beans and mushrooms dry after rinsing).
In a large skillet heat olive oil over medium-high then add in processed mushroom mixture. Evenly brown the mixture by flipping frequently, should take about 12 minutes. Add to the pan the marinara sauce, almond milk, and brown sugar and stir until it’s all heated.
Mix spaghetti and bolognese sauce, top with basil.