• Grace Reveley

Vegan Mushroom Bolognese

Updated: Apr 19

The great taste of bolognese- minus the meat.

This family favourite is perfect for those in a hurry or those who want to meal prep for the week. This bowl of goodness is sure to provide you with your carb fix and give you plenty of veggie nutrients too.

How to make a mushroom bolognese...

Prep and cooking time: 1hr Serves 6 people

Ingredients:

1 Onion

5 cloves of garlic

1 fresh green chilli ( you can use 2tsp of chilli powder instead)

3 tins of either chopped or whole tomatoes

8 large mushrooms

1 large carrot

600g pasta of choice- I used wholewheat fusilli

3 tbsp of Balsamic vinegar

1tbsp of Oregano

2tbsp of Olive Oil

Salt and Pepper to taste

Begin by finely chopping your onion, garlic and chilli. Put 2 tbsp of Olive Oil in a large frying pan on a medium heat. When the oil is hot, add in the onion, garlic and chilli, giving them a gentle stir to coat them in the olive oil.

Once your onions, garlic and chilli have turned a lovely golden brown colour, add in your 1 diced carrot and 3 tins of tomatoes and stir. Generously pour in your 3tbsp of balsamic vinegar, 1tbsp of oregano and salt and pepper. Mix together your sauce until your ingredients are combined.


Allow the sauce to come to the boil, then turn the heat down to low and simmer your delicious tomato mixture for 15 minutes. It's now time to put on your pasta.


Pour your pasta into a large pan of lightly salted water and cover with a lid. Drain the pasta once it has cooked to you preferred softness.


After sauce has simmered for 15 minutes, add in your 8 chopped mushrooms. Mix in the mushrooms and allow the sauce to simmer for a further 5 minutes. Your sauce should now be nice and thick and your veggies soft.


Add your cooked pasta to your bolognese sauce and mix to coat all the pieces of pasta. For an extra indulgence, sprinkle some vegan cheese on top and serve straight away.


There you have it, plant based Mushroom Bolognese. This quick and easy recipe serves 6 hungry people or can be kept in the fridge for up to 4 days. Unfortunately, we didn't save any of ours as we all had second portions- oops.


With a gorgeous ending to our night carbs, a sunset kissed the sky with pinks and purples, it's the little things in isolation that I'm always grateful for.

I hope your enjoy this bowl of winter warmth.


Gx