Plant Based Mushroom Bolognese, Vegan Option

Plant Based Mushroom Bolognese, Vegan Option

My Italian love affair continues... If you are looking for a meat-less version of this Italian classic, look no further. If I didn't know better, I'd say this pasta dish rivals Italia.. and just as proof.. my Twin sister, Ky, said it's in her top 3 for best Italian dishes against all my Italian rivals from the homeland. So I hope this inspires you to leave out the meat this time around and try some plant-based mushroom greatness. *If you are not fond of mushrooms, I have a tricked a few so-called "mushroom despisers" into eating bowls of this yummy sauce & pasta.* 

mushroom bolognese

Mushroom Bolognese (vegan option)

Serves 4

recipe adapted and inspired from sprouted kitchen

INGREDIENTS

  • 2 Tbsp. extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 2 ribs celery, finely chopped
  • 2 carrot, finely chopped
  • 6 cloves garlic, minced
  • 2 Tbsp. ghee (for vegan, use dairy free butter)
  • 16 ounces mixed mushrooms (button, portobello, crimini), cleaned, stemmed and chopped
  • 2 ounces tomato paste
  • 1/3 cup full-fat coconut milk (you can go light here, but the creaminess of full fat elevates this dish)
  • 1/2 cup dry red wine (or whatever red you are drinking which in mi casa is usually a nice pinot)
  • 1 cup canned tomato (I use San Marzano's diced or crushed)
  • 1 tsp. dried Italian herbs or herbs de provence 
  • 1 tsp. fennel seeds, chopped
  • pinch of red pepper flakes
  • pasta of choice (tagliatelle, spaghetti or angel hair) or go light and spiralize two zucchinis. 
  • 2 cups raw spinach (omit if you want)
  • fresh grated parmesan cheese, for garnish (omit if vegan)
  • fresh oregano, basil, parsley. I used basil since I am not a huge fan of parsley...

INSTRUCTIONS

In a large saucepan over medium heat, warm the olive oil. Once hot, add the chopped onion, celery, carrot and garlic and cook for 7-15 minutes until soft and translucent. Add the ghee (or vegan butter), mushrooms and a few pinches of pink himalayan salt. Stir and cook the mushrooms down, stirring occasionally, until most of their water is cooked out. About 10 minutes.

Add the tomato paste, coconut milk and wine. Stir and cook again for another 15-20 minutes to reduce, stirring occasionally. Add the tomato sauce, herbs, fennel and red pepper flakes, and taste for salt and pepper. Turn the heat to low and let it keep warm on the back burner. The texture should be saucy but not watery, continue to cook down if you’d like it thicker.

Cook your pasta according to instructions. Drain out most of the water, leaving just enough to keep the pasta from drying out. Serve each bowl with a portion of pasta, sauce, parmesan (or omit) and fresh herbs. If you go for the raw spinach addition, I would throw some in the bottom of the  bowl, then hot pasta and sauce. It slightly wilts the spinach and is a nice touch to this creamy, rich dish. 

Bon Appetit! 

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