Vegan Mushroom Bolognese

Try this hearty and flavorful vegan alternative to the traditional Italian Bolognese sauce. It's perfect for serving over pasta, polenta, or even zucchini noodles.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 162 Calories

Ingredients

• 1 tablespoon salt
• 1 onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon ground black pepper
• 2 cloves garlic, minced
• 3 bay leaves
• 1 (14.5 ounce) can whole peeled tomatoes
• 1 cup red wine
• 1 medium carrot, diced
• 1 celery stalk, diced
• 2 cups button mushrooms, quartered
• 0.5 teaspoon dried sage
• 0.5 teaspoon basil

Recipe Instructions

Step 1

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.

Step 2

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.