Mushroom Bolognese (vegan)

It's perfect for serving over pasta, polenta, or even zucchini noodles. This mushroom bolognese is made with carrots, mushrooms, tomato puree, and spaghetti. Serve this alongside tomato avocado salad and garlic bread for a complete delicious meal.

Ingredients of Mushroom Bolognese (vegan)

1. It's 1 Pack of Mushrooms.
2. You need 2 of Large Mushrooms.
3. You need 1/2 of Onion.
4. It's 1/2 of Leek.
5. You need 3 of Carrots.
6. Prepare 2 tbsp of Tomato Puree.
7. It's 2 tsp of Paprika.
8. Prepare 1 tsp of Oregano.
9. You need 1 tsp of Tarragon.
10. You need 2 Cloves of Garlic.
11. Prepare of Vegan Butter or Oil.
12. Prepare to taste of Salt and Pepper.
13. It's of Pasta.

Mushroom Bolognese (vegan) instructions

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!.

I've used red lentil pasta to make it completely gluten-free and to add an extra portion of protein. Top it with cashew parmesan, oregano, and basil and you'll be in pasta heaven! Help the environment when you choose what to eat for dinner. Eating more plant-based meals like this vegan mushroom bolognese can make a difference. Mushroom Bolognese Is Better Than the Real Thing.

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