Vegan mushroom Bolognese

    Try this hearty and flavourful vegan alternative to the traditional Italian Bolognese sauce. It's perfect for serving over pasta, polenta or even courgetti.

    1 person made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 1 medium carrot, diced
    • 1 celery stalk, diced
    • 2 cloves garlic, minced
    • 200g button mushrooms, quartered
    • 250ml red wine
    • 1 (400g) tin peeled plum tomatoes
    • 1 tablespoon salt
    • 1 teaspoon ground black pepper
    • 1/2 teaspoon dried sage
    • 3 bay leaves
    • 1/2 teaspoon basil

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Heat olive oil in a pan over medium heat; stir in onion. Cook and stir until the onion has softened, about 5 minutes. Add carrot, celery and garlic; cook until soft, about 3 minutes. Add mushrooms; cook until tender, about 3 minutes. Pour in red wine; cook until wine has almost evaporated, about 3 minutes.
    2. Add tomatoes and season with salt, black pepper, sage and bay leaves. Cook over medium-high heat and bring to the boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove bay leaves and stir in basil.

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