Vegan Spaghetti Bolognese

By blum099

Ingredients

• 1 medium head cauliflower, trimmed, washed and dried, and broken into florets
• 2 cups raw walnut halves
• 1 medium tomato, chopped
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1/8 teaspoon dried sage
• 1/2 teaspoon chipotle powder
• 1/2 teaspoon mild chili powder
• 1 teaspoon liquid smoke
• 1/2 teaspoon salt
• 2 tablespoons Bragg’s Liquid Aminos

Details

Preparation time 10mins
Cooking time 60mins
Adapted from ordinaryvegan.net

Preparation

Step 1

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
In a food processor, process cauliflower, walnuts, garlic and tomato until completely minced. Transfer mixture to a large bowl and add remaining ingredients. Combine mixture thoroughly until crumbles are well coated with seasoning.
Place mixture on cookie sheet and spread out evenly. Bake for 45 minutes to 1 hour, stirring after 30 minutes and then every 15 minutes after that, until crumbles are dry and browned but not burnt. Serve warm or store in refrigerator for up to 3 days, or in freezer for longer.
If ready to use follow instructions for spaghetti bolognese below