Damn Good Vegan Bolognese

1 1/2 cups of water

2 cups sliced mushrooms

2 tbsp soy sauce

1 tbsp Wildtree Worcestershire sauce 

2 cloves garlic minced 

¼ cup chopped onion or 1 tbsp Wildtree absolutely onion

1 cup TVP (bobs red mill textured vegetable protein) 

In a sauce pan combine all ingredients and bring to a boil lower and simmer about 10 minutes. Remove from heat and add TVP.  Stir to

Combine and let mixture set while you prepare the sauce 

1 large can crushed tomatoes... Rinse the can with ½ cup water and add to pot

3-4 sundried tomatoes minced

2 tablespoons tomato paste 

2 tbsp Wildtree hearty spaghetti sauce blend or ITALIAN seasoning 

¼ cup dry red wine

2 tablespoons of organic agave syrup

Add sauce ingredients to a heavy bottom pot and stir to combine. Bring to a boil while stirring and then add the TVP mixture. Turn heat med low.  I like to summer this for about an hour. Taste and add salt and agave to you liking. 

Serve over your favorite pasta.  Regular whole wheat or gluten free!