VEGAN REISHI BOLOGNESE

Rich, bold and savoury, this Vegan Reishi Bolognese is reminiscent of the Italian classic we love. The filling combines our Shitake Mushrooms, walnuts, carrots and onions for a meaty mince that is hearty and satisfying.

INGREDIENTS

2 1/2 cups dried Shitake mushrooms, (soaked for 15 minutes in hot water)
1 cup walnuts
2 medium carrots, peeled
1 small onion, quartered
4 garlic cloves , smashed
2 tablespoons olive oil
1 teaspoon fennel seeds, crushed
1/2 teaspoon crushed red peppers
Sea salt
Pepper
2 tablespoons tomato paste
1 cup vegetable broth
1 28 oz ( 796 ml) can crushed Organic tomatoes
1/4 teaspoon BRAINFOOD REISHI MUSHROOM POWDER
1 large rosemary sprig
10 cups spiralized or shredded butternut squash (use food processor)
1/4 cup vegan parmesan cheese

PREPARATION

1. Use food processor and pulse mushrooms til finely chopped. Transfer to large bowl. Then process walnuts, carrots, onion and garlic.
2. Use large deep dish frying pan, heat the oil.
3. Add the fennel seeds and red pepper and toast on moderate heat about 30 seconds. Add all chopped vegetables, add salt and pepper and
4. Cook until tender, about 15 minutes.
5. Add tomato paste and cook for 1 minute.
6. Add the broth and canned tomatoes and BRAINFOOD REISHI MUSHROOM POWDER.
7. Add rosemary sprig and cook on low, covered. Simmer about 20 minutes.
8. Discard rosemary.

Meanwhile, bring a large pot of water to a boil, then season generously with salt. Cook the butternut squash noodles until tender, about 2 minutes then drain.

Divide the squash noodles into 4 bowls  and top with the bolognese sauce . Garish with cheese

Enjoy!