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Preheat your oven to 300 degrees Fahrenheit.
Heat 3 tablespoons of the olive oil over medium heat in a large Dutch oven. Once the oil is hot, add the carrots, onions, and celery. Saute for 10 minutes, until softened.
Meanwhile, place the walnuts in the bowl of a food processor and pulse into coarse pieces. Add the mushrooms and continue to pulse until the consistency of the mixture resembles the photo above.
Once the vegetables on the stove are soft, add the dry TVP and mix well. Cook for 3 minutes to allow the TVP to toast and absorb the oil.
Add another two tablespoons of oil to the pan along with the walnut/mushroom mix. Turn the heat up to medium-high and brown for 5 minutes.
Add the oregano, thyme, sage, rosemary, red pepper flakes, and garlic to the pan. Cook for a few minutes until the spice are fragrant, then add the red wine. Reduce for 5 minutes.
Stir in the miso, soy, sweet and smoked paprikas, and agar powder. Add the canned tomatoes along with 1/2 a can of water, the balsamic vinegar, and bay leaves. Once the mixture boils, transfer it to the preheated oven. Cook, uncovered, for 60 minutes. Stir well and return to the oven for a further 30 minutes.
Add the nutritional yeast followed by the oat milk. Taste and season generously with black pepper and salt to taste. Serve with freshly cooked plant-based pasta.