25-Minute Mushroom Bolognese
Why I love it
This is one of those pasta recipes that you will make over and over. It’s also a very easy vegan recipe that makes everyone think that it is complicated! This bolognese sauce is hearty and delicious, it will make your mouth water. The key ingredient is mushrooms, they’re the perfect meat substitute in this sauce. There’s just something about their texture that does it for me. When mushrooms are in a vegan or vegetarian dinner recipe, I’m personally all for it. Also, the white wine and tomato paste come together to create the perfect flavor of a bolognese that you know and love. Serve this up with some vegan bread and it’s a crowd pleaser. Can you pasta sauce please?
Ingredients
Pasta of your choice (I used Banza)
1 diced yellow onion
1 diced stalk of celery
2 diced large carrots
1 ½ cups roughly chopped mushrooms
1 tsp tomato paste
½ cup dry white wine (I used Pinot Grigio)
12 oz crushed tomatoes
½ tbsp oregano
1 tsp garlic powder
Olive oil to taste
Salt and pepper to taste
Replacements
A great substitution is replacing the mushrooms with lentils. You would have to cook them ahead of time so that they’re already softened before adding them to the sauce.
Recipe
Cook the onion, celery, and carrots in a large pan with olive oil, salt, and pepper for 10 minutes on low heat.
Add in the tomato paste and stir to toast it for 3 minutes.
Deglaze the pan with dry white wine then stir in the mushrooms. Let this cook for 10 minutes so the alcohol has enough time to cook off.
Stir in the canned crushed tomatoes, oregano, garlic powder, salt, and pepper. You can eat it now or you can let it simmer for even longer for a greater depth of flavor. Enjoy!
