Ingredients
- 1.5 tablespoons grapeseed oil or preferred oil
- 16 ounces cremini mushrooms , finely chopped (sub baby bella mushrooms)
- 1 medium onion , grated
- 2 medium carrots finely grated
- 4 cloves garlic , minced or crushed
- 1 tablespoon tomato paste
- 2 tablespoons soy sauce
- 2 teaspoons Italian seasoning or oregano
- 1/2 cup red wine
- 28 ounce can crushed tomatoes
- 1 cup vegetable broth , low sodium
- 1 cup walnuts , ground into a course meal or chopped finely (measured whole)
- 2 tablespoons nutritional yeast
- 1 bay leaf
- Pink Salt or Sea Salt and fresh-cracked pepper , to taste
Instructions
- Heat a Large Pan (with high sides) over medium-high heat. Add oil and wait until it's hot and shimmering. Now add mushrooms and sauté until they have released their moisture, reduced in size and are slightly browned. The pan should be mostly dry (about 7-8 minutes).
- Reduce heat to medium and add onions, carrots, and garlic. Sauté until cooked down about 3-4 minutes.
- Make a small open space in the pan to add the tomato paste (make sure it's touching the surface of the pan). Cook for 30 seconds and then stir into the veggies.
- Add soy sauce and Italian seasoning. Cook for 30-60 seconds until fragrant.
- Turn up the heat to medium-high and pour in the red wine. Cook until almost completely reduced, about 2-3 minutes. Turn heat back to medium.
- Add the tomatoes, broth, walnuts, nutritional yeast bay leaf. Bring to a simmer then reduce to a low simmer. Cook until sauce thickens and flavor deepens, about 10-15 minutes (longer for deeper flavor). Add salt and pepper to taste. Remove bay leaf and remove from heat. Let the sauce sit a few minutes to thicken. Top over freshly-cooked pasta if desired.
Nutrition
Calories: 332kcal | Carbohydrates: 28g | Protein: 12g | Fat: 18g | Saturated Fat: 2g | Sodium: 304mg | Potassium: 1296mg | Fiber: 8g | Sugar: 12g | Vitamin A: 4505IU | Vitamin C: 19.8mg | Calcium: 123mg | Iron: 4.2mg
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