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Vegan Mushroom Bolognese

Rated as 5 out of 5 Stars
 made it  |  0 reviews   |   photos

"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."
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Ingredients

55 m servings 162
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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


Per Serving: 162 calories; 7.2 12.8 3.1 0 1923 Full nutrition

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