Vegan Mushroom Bolognese

Vegan Mushroom Bolognese

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Instructions Checklist
  • Put half the mushrooms in a food processor and pulse until roughly minced. Chop the remaining mushrooms into 1/4-inch pieces.


  • Heat oil in a large heavy pot over medium heat. Add onion; cook, stirring frequently, until translucent. Add carrots and celery; cook, stirring, until softened, 3 to 4 minutes. Add the minced and chopped mushrooms and salt; cook, stirring, until the mushrooms start to release their juices. Add oat milk; cook, stirring, until it evaporates. Stir in nutmeg. Add wine; cook, stirring, until it evaporates. Add tomatoes and bring to a boil.

  • Lower the heat to maintain a low simmer; cook for 45 minutes, stirring occasionally. (If the sauce looks dry, add boiling water, 1/4 cup at a time.)

  • Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions; drain. Serve the pasta topped with the sauce and garnished with Parmesan, if desired.


Tips: Look for a fiber-rich ancient-grain pasta, such as Gustiamo’s Sicilian Tumminia Busiate.

Violife makes an excellent vegan Parmesan, but you can also make a simple homemade version by processing raw cashews with garlic powder, salt and nutritional yeast.

Nutrition Facts

Serving Size: 1 1/2 cups

Per Serving:

393 calories; protein 14.4g; carbohydrates 63g; dietary fiber 9.6g; sugars 8.2g; fat 10.2g; saturated fat 1.5g; vitamin a iu 3777IU; vitamin c 11.2mg; folate 73.8mcg; calcium 63.8mg; iron 4.2mg; magnesium 113.8mg; potassium 830.5mg; sodium 190.8mg.

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