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Vegan Mushroom Bolognese
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Savor this rich vegan Bolognese sauce, perfect on pasta, polenta, or zoodles.
Ingredients:
  • 1 onion, chopped
  • 1 medium carrot, diced
  • 1 celery stalk, diced
  • 2 cloves garlic, minced
  • 2 cups button mushrooms, quartered
  • 1 cup red wine
  • 1 (14.5 ounce) can whole peeled tomatoes
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 0.5 teaspoon dried sage
  • 3 bay leaves
  • 0.5 teaspoon basil
Instructions:
  • 1. Heat olive oil in a skillet over medium heat. Add onions and cook until softened and translucent, about 5 minutes. 2. Stir in carrot, celery, and garlic. Cook until soft, about 3 minutes. 3. Add mushrooms and cook until tender, about 3 minutes. 4. Pour in red wine and cook until almost evaporated, about 3 minutes.
  • Combine tomatoes with a generous seasoning of salt, black pepper, sage, and bay leaves in a pot. Bring to a boil over medium-high heat, then lower the heat to simmer covered for 20 minutes. Discard bay leaves and gently fold in fresh basil before serving.

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