One-Pan Vegan Bolognese

Directions

1. Heat the olive oil in a large pan.
2. Shred the carrot with a large box grater and chop the celery. Add the onion, carrots, and celery to the pan and season with ½ teaspoon salt, ¼ teaspoon pepper, and oregano.
3. Cook the vegetables until translucent, about 5 minutes. Add the garlic and cook for another minute until aromatic.
4. Stir in the tomato paste and cook for about a minute until it become a deep red color.
5. Roughly chop the baby bella mushrooms and artichokes (using only the parts you’re able to cut) and add them to the pan.
6. Cut the enoki mushrooms into 1” pieces and break them apart with your hands. Add them to the pan.
7. Add the marinara and vegetable broth to the pan and stir everything to combine. Add the pasta and cover the pan.
8. Let cook for about 30 minutes, until the pasta absorbs the sauce and is fully cooked. Stir in the salt, garlic powder, and nutritional yeast, and adjust seasonings as necessary.