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vegan-mushroom-bolognese-recipe

Vegan Mushroom Bolognese

A hearty and delicious vegan twist on the classic Bolognese, made with mushrooms.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 2 tablespoon Olive oil
  • 1 large Onion, diced
  • 3 cloves Garlic, minced
  • 500 g Mushrooms, finely chopped
  • 1 cup Carrots, finely diced
  • 1 cup Celery, finely diced
  • 2 tablespoon Tomato paste
  • 1 can Crushed tomatoes
  • 1 cup Vegetable broth
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried basil
  • to taste Salt and pepper
  • 400 g Pasta of choice

Instructions 

  1. Heat olive oil in a large skillet over medium heat.
  2. Add diced onions and cook until translucent, about 5 minutes.
  3. Add minced garlic and cook for another minute.
  4. Add chopped mushrooms, carrots, and celery. Cook until vegetables are tender, about 10 minutes.
  5. Stir in tomato paste and cook for another 2 minutes.
  6. Add crushed tomatoes, vegetable broth, oregano, and basil. Bring to a simmer and cook for 15 minutes. Season with salt and pepper to taste.
  7. While the sauce is simmering, cook pasta according to package instructions. Drain and set aside.
  8. Serve the mushroom Bolognese sauce over the cooked pasta.

Nutritional Value

Calories: 350kcal | Carbohydrates: 60g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 800mg | Fiber: 10g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 3mg

Keywords

Bolognese, Mushroom, Vegan
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