Vegan Mushroom Bolognese


Per this post I am back to attempting a partially plant based/vegan diet and as such will be sharing recipes that work!

This one was inspired by the fact that I wanted to use Banza chickpea pasta and some lovely mushrooms I got from the farmers market.

What I Used:

  • 8-10 mini portobellos or any small/medium mushrooms you have, diced

  • 1 28oz can of whole peeled tomatoes (hand crushed)

  • 1/2 cup white wine

  • 1 small yellow/white onion finely diced

  • 2-3 cloves crushed garlic

  • 1 Tbsp each of crushed dried oregano & crushed dried basil

  • salt & pepper to taste

How To:

  1. Sauté the onion & garlic in olive oil with salt and pepper over medium heat until translucent.

  2. Add the mushrooms & sautéed until golden and add the dried herbs.

  3. Deglaze with the white wine and scrape the sides of the pan

  4. Add the canned tomatoes and stir. Let simmer for at least 30 minutes before serving.

  5. Serve it up with bans penne & a side of sautéed kale or an easy green salad!