Mushroom Tofu Pasta Sauce

INGREDIENTS

1 tablespoon extra virgin olive oil
100 g (1 small) onion, peeled,chopped
225 g (8 ounces) cremini mushrooms
1 teaspoon sprigs fresh thyme leaves
120 ml (½ cup) red wine
360 ml (1½ cup) water, or vegetable stock
300 g (2 cups) light silken tofu
1 teaspoon light soy sauce
½ teaspoon salt, optional
¼ teaspoon crushed red pepper flakes

DIRECTIONS

In this especially flavourful vegan sauce recipe, the mushrooms add a bold depth, and the tofu adds a creamy thickness. What’s not to love?

1. In a large sauté pan over medium-high heat, add the olive oil. When warm, add the onion, mushrooms, and thyme. 2. Cook for 10 to 12 minutes, or until golden brown and tender.
3. Pour in the red wine and deglaze. Add the red chili flakes and continue to cook until the wine is reduced by two thirds.
4. Carefully pour the wine mixture and add the remaining ingredients into your Vitamix container and secure the lid. 5. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds or until heavy steam escapes the vented lid plug.