Vegetarian Bolognese

Vegetarian Bolognese

adapted from Food Network

This is adapted from a Guy Fieri recipe. If a person who loves fried chicken, burgers and dumplings publishes a vegetarian recipe you know it has to be good.

Serve this sauce over spaghetti squash to make it low carb.

served over spaghetti squash with chicken marsala

Makes 3 servings                                                              1 WW pp / serving

1 stalk celery
1/2 medium carrot
1 small onion
1 clove garlic
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 Tbsp. tomato paste
3/4 cup textured vegetable protein (TVP)
1 1/2 Tbsp. nutritional yeast

1 14.5 oz. diced tomatoes, pureed
1/2 cup vegetable stock
1/2 cup skim milk

1 bay leaf

1/2 tsp. red pepper flakes

Kosher salt

Freshly ground black pepper

1. Place the celery, carrot, onion and garlic in a food processor and pulse until the vegetables are finely chopped.
2. In a saucepan coated with cooking spray, cook the vegetables with the basil and oregano until translucent and dry, about 7 minutes; season with salt and pepper.
3. Add the tomato paste and cook 2 minutes.
4. Add the TVP and nutritional yeast and m ix well to coat evenly.
5. Add the tomatoes, stock, milk, bay leaf and red pepper flakes.
6. Bring to a simmer, reduce heat and simmer uncovered until thickened, about 20 minutes.

Enjoy!