Recipe: Appetizing Mushroom Bolognese (vegan)

Mushroom Bolognese (vegan). My mushroom-packed vegetarian and vegan bolognese sauce recipe is the biggest deviation from the classic. But in many ways, I think it stays true to this ultimate comfort food. Replacing the ground meat, traditionally found in spaghetti bolognese are juicy, umami-laden mushrooms for a delicious vegan bolognese sauce.

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. Top it with cashew parmesan, oregano, and basil and you'll be in pasta heaven! You can cook Mushroom Bolognese (vegan) using 13 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Mushroom Bolognese (vegan)

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

Okay, this is a weird beginning for a gluten-free pasta recipe. Roasting a mix of mushrooms until brown, crusty, and nearly sweet gives this vegetarian take on Bolognese a deeply savory flavor that even meat eaters will love. Is this vegan Mushroom Bolognese Keto-Friendly? When served with the zucchini noodles, this mushroom bolognese is gluten-free!

Mushroom Bolognese (vegan) step by step

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!.

Is this vegan Mushroom Bolognese Gluten-Free. If you want to serve with traditional noodles, look for a gluten-free brand. Garlic and White Wine Pasta; One-Pot Teriyaki Tofu; Thai. Mushroom Bolognese, Vegan Penne Rigate Mushroom Bolognese. Easy to make Healthy Vegetarian/Vegan Penne Rigate Mushroom Ragu Bolognese Recipe.

Subscribe to receive free email updates: