Vegan Mushroom Bolognese
This vegan mushroom bolognese is a real treat. Mushrooms are the star of the show in this recipe, giving us a super flavorful and umami vegan bolognese. It's ready in just 1 hour and needs only 10 ingredients, most of which you probably already have in your kitchen.
Servings: 4
Calories: 340kcal
Ingredients
Mushroom ragout
- 1 kg button mushrooms finely ground
- 4 tablespoons olive oil
- 1 onion chopped
- 1 carrot chopped
- 1 stick of celery chopped
- 2 cloves of garlic chopped
- 1 tablespoon tomato paste
- 50 g dried porcini mushrooms or morels soaked in 200 ml warm water for 15 minutes, then squeezed out and chopped finely
- 200 ml red wine
- 500 g canned tomatoes
- 150 ml soy milk
Instructions
- Heat 2 tablespoons olive oil in a pan, add mushrooms and sauté until the liquid has completely evaporated and the mushrooms are golden brown (about 15 minutes). Then remove from the heat and place in a bowl.
- In the same pan, heat 2 tablespoons of olive oil. Add onion, carrot, celery and garlic and sauté until golden brown.
- Add tomato paste and rehydrated mushrooms and sauté briefly. Then add the sauted mushrooms and mix well.
- Deglaze with red wine and simmer until wine is completely evaporated. Add pelati, mix well and simmer o low heat for about 30 minutes.
- Finally, stir in soy milk, season with salt and pepper, mix well and serve straight away.
Nutrition
Calories: 340kcal | Carbohydrates: 35g | Protein: 13g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 245mg | Potassium: 1609mg | Fiber: 8g | Sugar: 14g | Vitamin A: 3031IU | Vitamin C: 24mg | Calcium: 124mg | Iron: 4mg