Recipe: Appetizing Mushroom Bolognese (vegan)

Mushroom Bolognese (vegan). "This is considered and consiiderate beauty at its finest" GLAMOUR UK. Verified as safe and high quaity by Think Dirty My vegan mushroom bolognese is a fun spin on the Italian classic. Mushrooms are used for a rich and delicious vegan bolognese that is sure to please the whole family!

It's perfect for serving over pasta, polenta, or even zucchini noodles. Try our vegan mushroom bolognese recipe. This mushroom bolognese is an easy, low fat, vegan bolognese version of the family favourite, spaghetti bolognese Vegan mushroom bolognese takes a little time (but not too much effort, pinky promise!) and the result is worth every minute. You can have Mushroom Bolognese (vegan) using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of Mushroom Bolognese (vegan)

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

Portobello mushrooms are the perfect alternative to beef or pork for a rich and hearty bolognese sauce. Sharpen your knife and chop those veggies! This vegan and gluten-free Mushroom Bolognese is easy and quick to make. I've used red lentil pasta to make it completely gluten-free and to add an extra portion of protein.

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!.

Top it with cashew parmesan, oregano, and basil and you'll be in pasta heaven! This Red Lentil Mushroom Spaghetti Bolognese will have all your friends and family—vegan or non-vegan—coming back for seconds and thirds! A big thanks to Kim Sujovolsky with Brownble.com Mushroom Bolognese, Vegan Penne Rigate Mushroom Bolognese. Easy to make Healthy Vegetarian/Vegan Penne Rigate Mushroom Ragu Bolognese Recipe. No cheese, No meat and No dairy Pasta Bolognese (Lite Recipe) for meat less mondays.

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