Step 1

Preheat oven to 375 degrees F.

Step 2

Place cauliflower, walnuts, mushrooms, nutritional yeast, garlic powder, onion powder, balsamic vinegar, and soy sauce in a food processor and pulse several times until it resembles ground beef. Be careful not to over mix because you don’t want it mushy. You want a “meaty” texture.

Step 3

Line a baking sheet with parchment paper and spread the cauliflower mixture evenly onto the baking sheet. Bake for 15 minutes then remove from the oven and gently mix with a wooden spoon or spatula. Place back in the oven and bake for 15 more minutes.

Step 4

Heat a large nonstick pot over medium heat, add the onions and garlic, and cook for 3-4 minutes. Add a couple of tablespoons of water if necessary to prevent sticking.

Step 5

Pour in the red wine, stir, and allow it to cook down for about 5 minutes. Add the tomatoes, maple syrup, and Italian seasoning and let the sauce cook for 5-6 minutes. Reduce the heat and let the marinara sauce simmer for 15-20 minutes.

Step 6

While the sauce is simmering go ahead cook the pasta according to package instructions.

Step 7

When the marinara sauce is finished, add the cauliflower mixture, and stir until everything is well combined.

Step 8

Place the desired amount of pasta on a plate and cover with the vegan bolognese sauce. Top with my Vegan Parmesan.