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Pumpkin Bolognese

This Vegan Pumpkin Bolognese offers a hearty, plant-based twist on the traditional Italian sauce. The addition of pumpkin puree adds a subtle sweetness and creamy texture, while seitan and veggies provide a meaty consistency without any animal products.
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Ingredients
  

  • 1 lb fettuccine pasta cooked, reserve 1 cup cooking water
  • ½ white or yellow onion cut into 1 inch chunks
  • 4 cloves garlic
  • 1 carrot cut into 1 inch chunks
  • 1 stalk celery thinly sliced
  • 8 ounces seitan roughly chopped
  • ½ cup tomato paste
  • 3 tablespoons tamari or soy sauce
  • 1 ¼ cup pumpkin puree
  • 1 cup reserved cooking water
  • ¾ cup unsweetened almond milk
  • 1 teaspoon red wine vinegar
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon sea salt
  • Vegan parmesan optional
  • Chopped parsley if desired

Instructions
 

  • Cook the pasta according to package directions, reserve one cup of cooking water. Drain the pasta in a colander, set aside.
  • Add the onion, garlic, carrots, celery, and seitan to a food processor and process until it resembles a ground meat consistency.
  • Heat a large non-stick skillet over medium heat. Add the vegetable and seitan mixture to the skillet and saute until the vegetables are tender and seitan has started to dry out slightly, about 3-6 minutes. Add the tomato paste and stir to combine, let the paste caramelize slightly, cooking it for 3 minutes, until it darkens in color. Add the tamari and mix to combine. Add the pumpkin, cooking water, milk, vinegar, oregano, and salt, mix to combine. Allow to simmer for a few minutes until heated through.
  • Add the pasta to the sauce and toss to coat the pasta.
  • Serve topped with vegan parmesan and chopped parsley, if desired
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