Vegan Mushroom Bolognese
Ingredients
-
½
cup
chopped walnuts
-
8–10
ounces
mushrooms, sliced
-
to taste
none
Kosher salt
-
to taste
none
Pepper
-
1
Tablespoon
tamari
-
as needed
none
Olive oil
-
2
sticks
celery, finely diced
-
½
cup
carrots, peeled and finely diced
-
2
teaspoons
garlic, minced
-
½
cup
yellow onion, finely diced
-
2
Tablespoons
tomato paste
-
½
teaspoon
chili flakes
-
3
Tablespoons
fresh Italian parsley, diced
-
4–6
leaves
fresh basil
-
⅓
cup
dry wine
-
15
ounce can
crushed tomatoes
-
¾–1
cup
vegetable broth
-
1
leaf
bay leaf
-
1
cube
vegetable bouillon (optional)
Instructions
- Toast the chopped walnuts in a pan over medium heat for 4-5 minutes until fragrant.
- Pulse the toasted walnuts in a food processor a few times, then set aside. Pulse the mushrooms in the food processor until roughly chopped.
- In the same pan, heat olive oil and sauté the mushrooms with salt and pepper for about 5 minutes until browned. Add tamari and cook for another 2-3 minutes.
- Combine the sautéed mushrooms with the walnuts in a bowl, adding another tablespoon of tamari.
- In the same pot, heat olive oil and sauté diced celery, carrot, garlic, and onion for about 5 minutes until fragrant.
- Add the mushroom-walnut mixture, tomato paste, chili flakes, parsley, and basil, cooking for 1 minute while stirring.
- Mix in the white wine and cook for 2-3 minutes until the alcohol reduces.
- Add crushed tomatoes and broth, crumble in the bouillon cube, and bring to a boil. Reduce heat, add bay leaf, and simmer for 30 minutes.
- Remove the bay leaf, adjust seasonings, and serve over pasta or veggie noodles.
Nutrition Facts (estimated)
Servings
4
Calories
91
Total fat
5.6g
Total carbohydrates
7.8g
Total protein
3.2g
Sodium
345.5mg
Cholesterol
0mg
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