Vegan Mushroom Bolognese recipe

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Ingredients

2 tablespoons olive oil
1 onion, chopped
1 medium carrot, diced
1 celery stalk, diced
2 cloves garlic, minced
2 cups button mushrooms, quartered
1 cup red wine
1 (14.5 ounce) can whole peeled tomatoes
1 tablespoon salt
1 teaspoon ground black pepper
½ teaspoon dried sage
3 bay leaves
½ teaspoon basil

Nutrition Info

162.4 calories
carbohydrate: 12.8 g
cholesterol: : -
fat: 7.2 g
fiber: 3 g
protein: 3.1 g
saturatedFat: 1 g
servingSize: -
sodium: 1923.1 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a skillet over medium heat, stir in onion. Cook and stir until the onion has softened and turned translucent, 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 a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove bay leaves and stir in basil.

Recipe Yield

4 servings

Recipe Note

Try this hearty and flavorful vegan alternative to the traditional Italian Bolognese sauce. It's perfect for serving over your favorite pasta, polenta, or even zucchini noodles.

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