Vegan Mushroom Bolognese recipe
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Ingredients
- 2 tablespoons olive oil 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 ½ teaspoon dried sage 3 bay leaves ½ teaspoon basil
Nutrition Info
- 162.4 caloriescarbohydrate: 12.8 gcholesterol: : -fat: 7.2 gfiber: 3 gprotein: 3.1 gsaturatedFat: 1 gservingSize: -sodium: 1923.1 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Vegan Mushroom Bolognese
Directions
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Heat olive oil in a skillet over medium heat, stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrot, celery, and garlic, cook until soft, about 3 minutes. Add mushrooms, cook until tender, about 3 minutes. Pour in red wine, cook until wine has almost evaporated, about 3 minutes.
Add tomatoes and season with salt, black pepper, sage, and bay leaves. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove bay leaves and stir in basil.