Vegan Seitan and Mushroom Ragù Bolognese Recipe

Ingredients

• 1/4 cup (60ml) extra-virgin olive oil
• 1 medium yellow onion (about 12 ounces; 340g), finely minced (see note)
• 1 large carrot (about 8 ounces; 225g), finely minced (see note)
• 3 ribs celery (about 6 ounces; 170g), finely minced (see note)
• 5 medium cloves garlic, finely minced (see note)
• 1 pound (450g) cremini mushrooms, stems discarded and caps crumbled into small pea-size pieces
• 1 pound (450g) seitan, drained of excess liquid and torn into pea-size pieces
• 1 tablespoon (15ml) tomato paste
• 1 1/2 cups (355ml) dry red wine
• 1 (28-ounce; 795g) can peeled whole tomatoes, puréed with a blender or immersion blender, or crushed by hand
• 1 bay leaf
• 1 sprig rosemary
• 1 sprig sage
• 2 tablespoons (30ml) refined neutral coconut oil (see note)
• 1/4 cup (60ml) red (aka) miso
• 2 teaspoons (10ml) dark soy sauce
• Kosher salt and freshly ground black pepper
• Pinch freshly grated nutmeg

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