Tired of lentil or tofu bolognese? Try this vegan mushroom bolognese sauce! It is full of flavor, has a great texture and it's so easy to make - only 3 steps!
How To Make This Vegan Mushroom Bolognese Sauce
This recipe is so easy, it only has three steps: Chop, saute and simmer. First we're dicing the onion and garlic and finely chopping the mushrooms. What I did was just throw the mushrooms into my food processor and pulse a couple of times. This is a lot easier than chopping the mushrooms with a knive. Plus, you can get them really finely diced, which I think adds a lot to the texture of this dish.
Next, all you gotta do is fry the onion, garlic and mushrooms in a non-stick pan. You can totally make this recipe oil-free and only saute them in a little bit of water. Be careful not to add too much water as the mushrooms release quite a bit of liquid as well and you don't want your sauce to be too runny.
And finally, we are adding some chopped walnuts and tomatoes. Bring everything to a simmer, season with herbs, salt and pepper and you're done.
Vegan Mushroom Bolognese Sauce
- 2 servings
- Prep time: 10 minutes
- Cooking time: 15 minutes
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Ingredients
– 1 onion
– 1 clove of garlic
– 400g mushrooms (I used portobello)
– 1/8 cup tomato paste
– 1 cup – 1 1/2 cup pureed tomatoes
– 1/2 cup chopped walnuts
– 1 tbsp dried herbs
– salt and pepper to taste
– 1 clove of garlic
– 400g mushrooms (I used portobello)
– 1/8 cup tomato paste
– 1 cup – 1 1/2 cup pureed tomatoes
– 1/2 cup chopped walnuts
– 1 tbsp dried herbs
– salt and pepper to taste
Instructions
- Dice the onion, mince the garlic. Finely chop/dice the mushrooms (it’s easiest in a food processor, just give it a few pulses).
- Add to a pan on high heat and cook for 5-10 minutes.
- Add the remaining ingredients and bring to a simmer. Simmer for 5 minutes, then season with salt and pepper.
- Serve with your favorite pasta.
Notes
To add more plant-based protein to this dish, you could add a can of chickpeas (that you pulsed in the food processor a few times as well).
