Mushroom Bolognese (vegan). 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! Vegan Mushroom Bolognese. this link is to an external site that may or may not meet accessibility guidelines.

Like this Vegan Bolognese made with an abundance of garlic, mushrooms and lentils slow simmered with more herbs than should be legally allowed in a Bolognese. Vegan Mushroom Walnut Bolognese is a rich, hearty vegan bolognese made with mushroom and walnut 'meat,' simple seasonings--and a whole lotta love. Be the first to rate & review! You can cook Mushroom Bolognese (vegan) using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of Mushroom Bolognese (vegan)

You need 1 Pack of Mushrooms.
You need 2 of Large Mushrooms.
You need 1/2 of Onion.
Prepare 1/2 of Leek.
You need 3 of Carrots.
It's 2 tbsp of Tomato Puree.
You need 2 tsp of Paprika.
You need 1 tsp of Oregano.
It's 1 tsp of Tarragon.
Prepare 2 Cloves of Garlic.
Prepare of Vegan Butter or Oil.
You need to taste of Salt and Pepper.
You need of Pasta.

Vegan Mushroom Bolognese. this link is to an external site that may or may not meet accessibility guidelines. Try our vegan mushroom bolognese recipe. This mushroom bolognese is an easy, low fat, vegan bolognese version of the family favourite, spaghetti bolognese. If you are not vegan, do not panic and think that I have abandoned all animal products.

Mushroom Bolognese (vegan) instructions

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..
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..
Boil the pasta with a little salt..
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..
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!.

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. Eating more plant-based meals like this vegan mushroom bolognese can make a difference. Spaghetti Bolognese is always a family favourite, but this version uses just mushrooms instead of beef to make a vegetarian (it can even be vegan) version of a classic Italian dish. Vegan Bolognese with Mushrooms provides comparable richness and meaty texture to the classic ground meat sauce.