Mushroom Bolognese (vegan)

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, mushroom bolognese (vegan). It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Free UK Delivery on Eligible Orders! This Bolognese sauce recipe is adapted from Marcella Hazan's Essentials of Classic Italian Cooking. We swap out the beef and pork for button mushrooms to keep this traditional comfort food vegan yet weighty with umami flavor. And while some recipes call for red wine, this recipe sticks with Hazan's white wine selection.

Mushroom Bolognese (vegan) is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Mushroom Bolognese (vegan) is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook mushroom bolognese (vegan) using 13 ingredients and 5 steps. Here is how you cook it.

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The ingredients needed to make Mushroom Bolognese (vegan):
  1. Make ready 1 Pack Mushrooms
  2. Take 2 Large Mushrooms
  3. Get 1⁄2 Onion
  4. Prepare 1⁄2 Leek
  5. Get 3 Carrots
  6. Make ready 2 tbsp Tomato Puree
  7. Make ready 2 tsp Paprika
  8. Take 1 tsp Oregano
  9. Take 1 tsp Tarragon
  10. Take 2 Cloves Garlic
  11. Prepare Vegan Butter or Oil
  12. Get to taste Salt and Pepper
  13. Prepare Pasta

Discover all of our vegetarian pasta recipes. Add the garlic and thyme to the pan. Pour in the red wine, if using, cook until nearly reduced, then add the lentils, reserved mushroom stock and tomatoes. Bring to the boil, then reduce the heat and leave to simmer with a lid on.

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Instructions to make Mushroom Bolognese (vegan):
  1. Dice the veggies so they are in small cubes. First fry off the carrots, onions and leek for about 5 mins in the oil (I recommend about a tablespoon of oil) on a medium heat until soft.
  2. Add the mushroom, garlic, herbs and spices. Try not to stir the mushrooms too much, their flavour is best when they are left to sit in the pan rather than being moved constantly. However, stir if they seem to be sticking. Cook on a low heat for a further 5 mins.
  3. Boil the pasta with a little salt.
  4. Add the tomato puree to the mushrooms. Add some water, a little at a time but make sure the dish isn't too wet. Cook for a further 5-10 mins, until the veg is soft enough but still has a little give. Season with salt and pepper.
  5. Serve on the drained pasta, much like with a regular bolognese. I don't eat cheese, but feel free to add some on top and enjoy!

Pour in the red wine, if using, cook until nearly reduced, then add the lentils, reserved mushroom stock and tomatoes. Bring to the boil, then reduce the heat and leave to simmer with a lid on. Heat a good splash of oil in a large saucepan over a medium heat. Blitz the mushrooms in the food processor until finely chopped. Try this vegan mushroom bolognese sauce!

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