Everyone loves this thick, rich, and meaty vegan Bolognese!
Add the tomato paste and agave syrup to a large soup pot and whisk to combine. Add the tomato sauce, crushed tomatoes, and vegan “beef” broth. Whisk again.
Place the pot on a burner or induction cooktop over medium heat. Cover the pot, and bring the sauce up to a simmer.
While the tomato sauce is heating up, heat the oil in a large pan, then add the sliced mushrooms and stir.
Add the Magickal Seasoning Blend and stir again. Cook for a few minutes. Add the onions and mix them with the mushrooms. Cook for about seven minutes, stirring frequently.
Mix the basil and Italian seasoning together, then move 1/3 of the mixture to another bowl. Mash the roasted garlic, then add it to the vegetables. Stir in the garlic, then add 2/3 of the herb mixture and cook for several minutes.
Add the cooked and seasoned vegetables to the pot with the sauce. Stir, then cover the pot and simmer for 30 minutes. Then, remove the lid, stir well, and simmer uncovered for another 15 minutes.
Prepare the “ground beef” while the sauce is simmering. Heat the oil in the vegetable pan, then add the “meat” and stir together.
Add the Magickal Seasoning Blend, reserved herbs, and fennel seed, then stir and cook for several minutes. Remove from the heat and let cool until the sauce has simmered for 45 minutes. Preparing vegan “meat” this way really makes a big difference. The seasoning adds a lot of flavor, and letting it cool before adding it to the sauce improves the texture.
Add the "beef" to the sauce after it has simmered for a total of 45 minutes (30 with a lid and 15 uncovered). Stir in the "beef" and simmer for a final 15 minutes.
Your sauce is done and ready to serve. This recipe makes a big pot of sauce, but it freezes very well and will keep for months when frozen in an airtight container or a freezer bag. You can use the sauce over pasta, in a lasagna, or to make a “meatball” sub! I like it best with rotini and topped with vegan parmesan cheeze!