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I Can’t Believe It’s Vegan Bolognese Sauce

Vegetarian Spaghetti Sauce – My son will eat pretty much anything put in front of him.  My husband, not so much.  He HATES vegetables.  He comes by it honestly; my mother-in-law pretty much cooks all vegetables until you can mash them, so it’s no surprise that my husband assumes that vegetables are by nature bitter and mushy.  But he will honestly sit down to a plate and start picking out all but the smallest bits of most vegetables, so I was forced to get creative or watch my husband die of scurvy.

I began by zipping up vegetables in the food processor and “hiding” them in my normal spaghetti sauce.  Then a good friend appealed to me for some vegan recipe suggestions, as her vegan brother was visiting and her husband had declared anything involving tofu grounds for divorce.  I hit on the idea of using pecans, also ground in the food processor.  They have protein and good heart-healthy fat, and the combination gives them a mouth feel that is strikingly similar to ground meat.  If you usually put bacon in your Bolognese, try switching out half of the pecans for Smokehouse almonds.  Use this sauce over your favorite pasta or in lasagna.  (I recommend the whole-grain-added style pasta, like Barilla Plus.  I’d like to go with all whole wheat, but I just can’t bring myself to do it– it looks too much like worms.)  This recipe is also a great way to use up leftover veggies; once the base is done, just throw whatever you have on hand in the food processor and add it to the pot.

Vegetarian Spaghetti Sauce – My son will eat pretty much anything put in front of him.  My husband, not so much.  He HATES vegetables.  He comes by it honestly; my mother-in-law pretty much cooks all vegetables until you can mash them, so it’s no surprise that my husband assumes that vegetables are by nature bitter and mushy.  But he will honestly sit down to a plate and start picking out all but the smallest bits of most vegetables, so I was forced to get creative or watch my husband die of scurvy.

I began by zipping up vegetables in the food processor and “hiding” them in my normal spaghetti sauce.  Then a good friend appealed to me for some vegan recipe suggestions, as her vegan brother was visiting and her husband had declared anything involving tofu grounds for divorce.  I hit on the idea of using pecans, also ground in the food processor.  They have protein and good heart-healthy fat, and the combination gives them a mouth feel that is strikingly similar to ground meat.  If you usually put bacon in your Bolognese, try switching out half of the pecans for Smokehouse almonds.  Use this sauce over your favorite pasta or in lasagna.  (I recommend the whole-grain-added style pasta, like Barilla Plus.  I’d like to go with all whole wheat, but I just can’t bring myself to do it– it looks too much like worms.)  This recipe is also a great way to use up leftover veggies; once the base is done, just throw whatever you have on hand in the food processor and add it to the pot.

To read the full article with recipe, go here:

http://2rich2thin.com/i-cant-believe-its-vegan-bolognese-sauce

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