Description
This hearty vegan bolognese sauce is easy to make but still delivers on flavour and nutrition. Enjoy with pasta for a healthy, comforting meal that’s perfect for meatless monday or any night of the week.
Ingredients
- 500 g white button mushrooms, finely chopped (approx. 4 cups)
- 1 medium onion, diced (1 cups, 175 g)
- 2 cloves garlic (10 g)
- 2 tbsp olive oil (25 g)
- 1 tbsp fresh thyme, leaves removed from step and chopped
- pinch red pepper flakes, optional
- 2 medium carrots, peeled and diced (2 cups, 275 g)
- 2 celery stalks, washed and diced (1 cup 150 g)
- 1 28 oz can crushed tomato (796 ml)
- 1 cup vegetable stock (250 ml)
- salt and black pepper
- fresh parsley or basil, for serving
Instructions
- Saute Mushroom, Onion & Garlic: In a large skillet or dutch oven, heat olive oil over medium heat. Once hot, sauté mushrooms, onion and garlic until the mushrooms have cooked out and absorbed their liquid, approximately 6-7 minutes. Add a splash of stock to deglaze the pan and scrape up any browned bits from the bottom of the pan with a wooden spoon. You may also want to bring a large pot of water to a boil now if you’re making pasta to go with your bolognese sauce.
- Add Thyme, Carrot & Celery: Add the fresh thyme, carrots, celery and a pinch of salt and pepper (and red pepper flakes, if using), cooking for another 3-5 minutes stirring often to avoid any chance of burning. Add a splash of stock to deglaze the pan again.
- Simmer Sauce: Stir in the stock and crushed tomatoes. Allow to simmer lightly for an additional 15 minutes, stirring occasionally.
- Blend Sauce: When carrots are tender to the touch, pulse the bolognese a few times with an immersion blender to create a chunky texture and thicken the sauce. If you don’t have an immersion, add 3-4 scoops of the sauce to a blender or food processor, pulse a few times, then pour back in with the rest of the sauce.
- Season and Serve: Season with salt and pepper. Serve bolognese over your favourite cooked pasta, topped with fresh basil or parsley and vegan parmesan.
Notes
Leftovers can be stored in an airtight container in the fridge for 5 days or frozen for up to 3 months. Let cool before covering and storing.
If you don’t have an immersion blender or want to skip the blending. Be sure to finely chop all veggies and grate the carrot.
You can use mixed fresh mushrooms such as cremini (baby bella), shiitake mushrooms, portobello mushrooms, oyster mushrooms, etc. instead of all white button mushrooms.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 137
- Fat: 5 g
- Carbohydrates: 20 g
- Protein: 6 g