Ragu over Polenta

I can not take complete credit for the original delicious recipe belongs to Olivia Wilde. This is my take on her brilliance! This recipe will forever be the carnivore’s favorite vegan dish.

Ingredients

• 2 tbsp. of olive oil
• 1/2 onion
• 3 cloves of garlic
• ½ tsp. each of oregano, basil, rosemary, thyme, marjoram, red pepper flakes
• 1 tbsp. of fennel seeds
• 1 large bunch of mushrooms
• 1 package of morning star veggie crumbles
• 1 Tbsp. of Earth Balance butter
• ½-1 cup of red wine
• 1 zucchini squash, chopped
• 1 small eggplant, chopped
• 2 carrots. chopped
• 1 jar of marinara sauce
• Season with salt and pepper

Directions

1. Chop and sauté onions and garlic in olive oil.
2. Once the onions are softened, add the veggie crumbles.
3. Sprinkle in fennel seeds, oregano, basil, rosemary, thyme, marjoram, red pepper flakes
4. Season with salt and pepper.
5. Add in red wine and Earth Balance.
6. Chop the mushrooms, carrots, eggplant and zucchini. Add to the veggie crumbles. Let the vegetables simmer for 15- 20 minutes until soft.
7. Add the marinara sauce and stir.
8. Add a little more wine, salt, pepper, and let the Bolognese simmer for a while until the flavors are combined.