Vegan Mushroom Bolognese Recipes
VEGAN MUSHROOM BOLOGNESE
This Bolognese sauce recipe is adapted from Marcella Hazan's Essentials of Classic Italian Cooking. We swap out the beef and pork for button mushrooms to keep this traditional comfort food vegan yet weighty with umami flavor. And while some recipes call for red wine, this recipe sticks with Hazan's white wine selection.
Provided by Paul Greenberg
Categories Healthy Vegan Recipes
Time 1h
Number Of Ingredients 13
Steps:
- Put half the mushrooms in a food processor and pulse until roughly minced. Chop the remaining mushrooms into 1/4-inch pieces.
- Heat oil in a large heavy pot over medium heat. Add onion; cook, stirring frequently, until translucent. Add carrots and celery; cook, stirring, until softened, 3 to 4 minutes. Add the minced and chopped mushrooms and salt; cook, stirring, until the mushrooms start to release their juices. Add oat milk; cook, stirring, until it evaporates. Stir in nutmeg. Add wine; cook, stirring, until it evaporates. Add tomatoes and bring to a boil.
- Lower the heat to maintain a low simmer; cook for 45 minutes, stirring occasionally. (If the sauce looks dry, add boiling water, 1/4 cup at a time.)
- Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions; drain. Serve the pasta topped with the sauce and garnished with Parmesan, if desired.
Nutrition Facts : Calories 392.6 calories, Carbohydrate 63 g, Fat 10.2 g, Fiber 9.6 g, Protein 14.4 g, SaturatedFat 1.5 g, Sodium 190.8 mg, Sugar 8.2 g
VEGAN MUSHROOM BOLOGNESE
Try this hearty and flavorful vegan alternative to the traditional Italian Bolognese sauce. It's perfect for serving over your favorite pasta, polenta, or even zucchini noodles.
Provided by Fioa
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 12.8 g, Fat 7.2 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 1923.1 mg, Sugar 5.8 g
VEGAN BOLOGNESE WITH MUSHROOMS AND WALNUTS
Some may balk at this version of Bolognese, the classic Italian ragù, because it bypasses the meat and dairy that are traditionally integral to the dish. But this recipe is equally rich, robust and complex, owing to seared mushrooms and toasted walnuts, which are bolstered by balsamic vinegar, tomato paste, soy sauce and Marmite. A popular British sandwich spread made from concentrated yeast extract, Marmite brings salty, bitter notes to the sauce, but you can substitute a vegetable bouillon concentrate paste - or skip it entirely. Enjoy the sauce over cooked pasta or employ it in this vegetarian lasagna Bolognese.
Provided by Alexa Weibel
Categories dinner, pastas, main course
Time 1h45m
Yield About 6 cups
Number Of Ingredients 19
Steps:
- Add the chopped nuts to a large Dutch oven or heavy pot and toast over medium, stirring frequently, until they visibly sweat and become fragrant, about 5 minutes. Season with salt and pepper, transfer to a medium bowl and set aside.
- Prepare the mushrooms: Stem the shiitake mushrooms (reserve the stems another use), if using, then wipe the mushroom caps clean using damp paper towels. Chop the caps into 1/4-inch pieces. (Resist the urge to use a food processor here, which will chop the mushrooms unevenly.)
- Wipe out the pot, then heat 2 tablespoons olive oil over medium-high. Add half the mushrooms and 1/2 teaspoon fennel seeds, season generously with salt and pepper, and cook, stirring occasionally, until browned, about 6 minutes. Transfer to the bowl with the toasted walnuts, then repeat with the remaining mushrooms and the remaining 1/2 teaspoon fennel seeds. Stir the soy sauce into the mushroom mixture, then the balsamic (if using). Set aside.
- Wipe out the pot, then heat 2 tablespoons olive oil over medium. Add the onion, carrot and celery, season generously with salt and pepper, and cook, stirring occasionally, until starting to caramelize and brown at the edges, about 7 minutes. Stir in the mushroom-walnut mixture, garlic, oregano and red-pepper flakes, and stir until fragrant, 1 to 2 minutes. Stir in the tomato paste and Marmite, and cook, stirring frequently, until darkened and caramelized, 4 to 5 minutes.
- Pour in the wine and cook, stirring occasionally, until the alcohol cooks off and the liquid reduces until thick and sticky, 3 to 4 minutes.
- Add the crushed tomatoes, along with 1 cup water. Bring to a simmer over high.
- Reduce the heat to medium-low, cover and cook, stirring occasionally, until the tomatoes are cooked through and flavors meld, 30 to 40 minutes. Stir in 2 tablespoons olive oil, for richness, then season to taste with salt and pepper. (Makes about 6 cups.)
- Meanwhile, cook the pasta according to package instructions until al dente. Drain, reserving 1 1/2 cups pasta water.
- Toss the cooked pasta with the desired amount of sauce (about 3/4 cup to 1 cup per serving), adding pasta water as needed so sauce is glossy.
- Divide cooked pasta among shallow bowls and top with more sauce. Drizzle with olive oil and sprinkle with parsley or basil, if using, and serve immediately. (Leftover sauce will keep covered in the refrigerator for a few days, or frozen for up to 3 months.)
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- Place a large frying pan over a medium heat and add the olive oil. Add the onion, carrots and celery, season with salt and cook until slightly golden and caramelised.
- Next, add the mushrooms. I like to do this in 4 batches, so they all get a chance to cook properly. Once each batch is cooked add more, until all of the mushrooms are cooked. Add the garlic and thyme, and cook for 2 to 3 minutes, or until the garlic is cooked.
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- Move the frying pan to your smallest burner, cover and reduce the heat to low and simmer for 30 minutes to 1 hour (depending on your patience although the longer it cooks the better the flavour, check and stir occasionally to make sure it isn't catching), or until the sauce is thick and rich. Check and adjust the seasonings as necessary and remove from the heat.
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