Vegan Mushroom Bolognese

A hearty and flavorful vegan twist on traditional Bolognese sauce, this recipe features a rich blend of mushrooms and aromatic vegetables, simmered in a savory tomato base. Its perfect for a cozy weeknight dinner or a satisfying weekend meal.

Ingredients:

• 1 cup dried porcini mushrooms
• 2 cups boiling water
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 red bell pepper, diced
• 8 ounces cremini mushrooms, sliced
• 1 can 14 oz diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• 12 ounces pasta of choice
• Fresh basil leaves for garnish

Instructions:

In a bowl, soak dried porcini mushrooms in boiling water for 20 minutes

Drain, reserving soaking liquid, and chop mushrooms

Heat olive oil in a large skillet over medium heat

Add onion, garlic, carrot, celery, and red bell pepper

Cook until softened, about 5 minutes

Add sliced cremini mushrooms and soaked porcini mushrooms

Cook until mushrooms are golden brown, about 8 minutes

Stir in diced tomatoes, tomato paste, oregano, basil, red pepper flakes, and reserved mushroom soaking liquid

Bring to a simmer and cook for 15 minutes, stirring occasionally

Meanwhile, cook pasta according to package instructions until al dente

Drain and set aside

Season the mushroom bolognese with salt and pepper to taste

Serve the mushroom bolognese over the cooked pasta

Garnish with fresh basil leaves

Enjoy