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Vegan Mushroom Bolognese

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"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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55 m servings 162 cals
Original recipe yields 4 servings

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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 g fat; 12.8 g carbohydrates; 3.1 g protein; 0 mg cholesterol; 1923 mg sodium. Full nutrition

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