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Bolognese Vegan Style

February 15, 2016

 

1 small onion chopped

2 cups mushrooms sliced

1 teaspoon minced garlic

1 packet Beyond Meat Beef Free Crumble

8 oz tomato sauce

15oz diced tomatoes

1 teaspoon aged balsamic vinegar

2 teaspoons apple cider vinegar

2 tablespoons extra virgin olive oil

½ teaspoon oregano

¼ teaspoon anise

½ teaspoon basil

½ teaspoon Sandra’s Spice

1 avocado

4oz plain organic yogurt

1 cup diced carrots

3 sticks celery finely chopped

salt and pepper to taste

1 tablespoon parsley finely chopped

quinoa spaghetti (Follow cooking directions on package)

 

In a sauté pan over medium heat, lightly coat with olive oil. Add onion, mushroom, minced garlic and stir until onions are translucent. Add beyond meat crumbles, tomato sauce, diced tomatoes, balsamic vinegar, extra virgin olive oil, oregano, anise, basil, Sandra’s Spice, stir in and reduce heat to low.

In a blender add avocado, yogurt, blend until smooth and add to sauté pan and stir in until uniform.

 

Before serving add carrots, celery, stir in and serve over quinoa spaghetti and garnish with fresh parsley.

 

Note

Boil water for quinoa spaghetti and start cooking when the onions have turned translucent. Quinoa cooking time takes from 6-9 minutes depending on brand. Rinse in hot water and drain before serving.

 

 

 

 

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The information contained on this website and any third party links are for educational purposes only and not intended to treat, prevent or cure medical conditions. Always consult your medical provider before making any dietary changes.

 

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