Sunday, May 31, 2009

GLUTEN FREE VEGAN PHONEY BOLOGNESE™


1/2 c TVP

1c boiling vegetable bouillon

3T olive oil

2 large onions

10 oz cremini mushrooms, sliced thick

4 large garlic cloves

1T oregano

1T dried basil

1/2 c chopped Italian (flat) parsley

1/2 c chopped black olives

3  28oz cans crushed tomatoes



Mix TVP and broth. Let sit until liquid is absorbed.

In large soup pot add oil, TVP and all but tomatoes.

When onions are translucent, add tomatoes.

Cook on medium 30 mins or low 2 hours (preferred), stirring every 15 mins.



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