In a large food processor add onion, carrots and celery. Pulse blend until minced and set aside in a bowl. You should have about 2 to 2 ¼ cups of this mixture.

Using the same food processor, add mushrooms and zucchini. Pulse blend until finely minced and set aside in another bowl. You should have about 4 to 4 1/2 cups of this mixture.

In a large cast iron pan or dutch oven over medium heat, add extra virgin olive oil and the onion, carrot and celery mixture. Sauté for about 5 minutes until shrunken by half. Add garlic and sea salt cook for another minute. Add the mushroom and zucchini mixture and cook for 15 to 18 minutes until it looks more brown than grey or green and is reduced by at least half and most of the water has been cooked out.

Add the tomato paste and vegan beef-flavored bouillon base and cook for 4 to 5 more minutes until it starts to caramelize.  If you wanted to add a splash of red wine you can do that here and just let it cook a little longer to reduce if needed.

Add soy or cashew milk and balsamic vinegar and deglaze the pan, scraping up any brown bits at the bottom of the pan. Turn the heat down to low and simmer for another 10 minutes or so while your pasta cooks.

Meanwhile, boil a large pot of salted water and cook pasta to al dente. Then add 1 cup of pasta water, vegan butter and a 1/2 cup vegan parmesan shreds to the sauce mixture. Stir to combine and cook until the cheese us mostly melted. Then add the cooked pasta into the sauce, stirring to coat it well and heat through.

Serve the bolognese topped with the rest of the vegan parmesan, fresh cracked black pepper, and fresh parsley as a garnish.