This vegan Bolognese sauce substitutes meat for juicy mushrooms which are full of flavor. Champignon mushrooms make for a great meat substitute as they surprisingly share a lot of qualities with meat, including a savory flavor, the tendency to absorb liquids and take in the flavors of the sauce while simultaneously coloring the rest of the sauce with their own distinct aroma, and the much-needed chewy bite. This dish is best served with spaghetti or tagliatelle pasta.
Ingredients
• 28oz/800g crushed tomatoes
• 1 cup tomato paste
• 1 box fresh champignon/Portobello mushrooms, chopped or diced depending on whether you want large chewy chunks or to emulate the ground beef element of the non-vegan ragu
• 1 bay leaf
• 1-2 sprigs of basil
• 1 tsp thyme
• 1 tsp oregano
• 1 tsp marjoram
• 5 garlic cloves, minced
• 1 medium carrot, shredded
• 1 medium onion, diced
• Red wine
• Salt and pepper to taste
Instructions
1. In a large pot, sauté the onion until lightly golden.
2. Add carrots, garlic, and the seasoning herbs and cook over low heat.
3. Add wine to the tomato paste to give it a more liquid consistency.
4. Add tomatoes and tomato paste to the pot.
5. In a frying pan, sauté the mushrooms until slightly tender.
6. Add the mushrooms to the tomato sauce, stir well and let cook for 15-20 minutes, adding liquids as needed.
• 28oz/800g crushed tomatoes
• 1 cup tomato paste
• 1 box fresh champignon/Portobello mushrooms, chopped or diced depending on whether you want large chewy chunks or to emulate the ground beef element of the non-vegan ragu
• 1 bay leaf
• 1-2 sprigs of basil
• 1 tsp thyme
• 1 tsp oregano
• 1 tsp marjoram
• 5 garlic cloves, minced
• 1 medium carrot, shredded
• 1 medium onion, diced
• Red wine
• Salt and pepper to taste
Instructions
1. In a large pot, sauté the onion until lightly golden.
2. Add carrots, garlic, and the seasoning herbs and cook over low heat.
3. Add wine to the tomato paste to give it a more liquid consistency.
4. Add tomatoes and tomato paste to the pot.
5. In a frying pan, sauté the mushrooms until slightly tender.
6. Add the mushrooms to the tomato sauce, stir well and let cook for 15-20 minutes, adding liquids as needed.