Mushroom Bolognese (vegan)

Name: How to cook Mushroom Bolognese (vegan) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Sally Strong

Mushroom Bolognese (vegan)

I was craving a bolognese- but had no veggie mince or spaghetti! Cutting the mushrooms into cubes gives this the bolognese texture, whilst adding carrot and other veggies adds more flavour and nutrients. I actually preferred this to a regular bolognese.

Ingredient

Food ration :

2 servings

1 Pack

Mushrooms

Large Mushrooms

1/2

Onion

1/2

Leek

Carrots

2 tbsp

Tomato Puree

2 tsp

Paprika

1 tsp

Oregano

1 tsp

Tarragon

2 Cloves

Garlic

to taste

Salt and Pepper

Cooking instructions

* 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.

* Step 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.

* Step 3

Boil the pasta with a little salt.

* Step 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.