Vegan Bolognese

This vegan Bolognese reminds me of the Italian classic we all love. Instead of minced meat, I used a combination of champignon mushrooms, carrot, onion, tomato, and walnuts, to make the right sauce. I chose gluten-free spaghetti, which is my recommendation. Try out the recipe and let me know your impressions.

Preparation time: 40 minutes
Servings: 3-4

Ingredients:
300 g cooked gluten-free spaghetti
½ tbsp olive oil
2 cups champignon mushrooms, finely chopped
1 onion, finely chopped
2 carrots, finely chopped
4 garlic cloves, minced
1 tbsp tomato paste
2 tbsp soy sauce
2 tsp Mediterranean spice mix
½ cup red wine
3 ½ cup pelati
1 cup vegetable broth
1 cup walnuts, finely chopped
2 tbsp nutritional yeast, optional
1 bay leaf
salt and black pepper to taste

Instructions:
1. Heat the olive oil in a pan at moderate temperature, then add champignons and simmer until they release water and brown, for about 7-8 minutes.
2. Lower the temperature, add onion, garlic, and carrots, and simmer for about 3-4 minutes.
3. Make some space in the pan, add tomato paste, leave to simmer for 30 seconds, and mix with vegetables, which are already in the pan.
4. Add soy sauce and Mediterranean spice mix, and simmer for 30-60 seconds.
5. Higher the temperature and pour red wine in the pan, then cook all together for 2-3 minutes, and lower the temperature again.
6. Add pelati, vegetable broth, walnuts, nutritional yeast, and bay leaf. Leave to cook until thickened, for 10-15 minutes. Season to taste. Remove the bay leaf, and remove the pan from the heat. Leave to rest for a few minutes. Top the freshly cooked spaghetti with the resulting sauce.
7. Serve and enjoy.