7 December 2017

Mushroom Bolognese

Mushroom Bolognese

Mushrooms have become one of my most used ingredients since becoming vegan and considering I once couldn't ever touch any meal that had them in, I now find so many ways to throw them into different dishes. Recreating a basic bolognese using minced mushrooms is probably one of my best light-bulb moments to date - full of flavour and all the right textures, this spaghetti recipe is just as simple as it is scrumptious... 

Prep Time: 10 minutes | Cook Time: 40 minutes | Serves: 2

1 white onion
3 cloves garlic
2 tsp dried mixed herbs
1/2 tsp paprika
Pinch of nutmeg
1 bay leaf
1 tbsp tomato paste 
300g closed cup mushrooms
Salt & pepper
Fresh parsley to garnish

Heat the oil on a medium heat in a large pan and meanwhile finely dice the onion. Add the onion to the pan and fry it off for a couple of minutes until soft. Next, mince the garlic and add it to the pan and cook that off for a further 2 minutes before then adding in the dried herbs, paprika, and nutmeg, stir to coat the onions well then add in the tomato paste and mix it through. Leave that to cook on a gentle heat whilst finely chopping the mushrooms, add the mushrooms to the pan, stir well again and allow those to cook down for 5 minutes. Add in the tin of chopped tomatoes, 1/2 cup boiling water, vegan Worcester sauce, nutritional yeast and season well with salt and black pepper. Stir, bring it up to a boil then leave to simmer uncovered for around 30 minutes. Just before it's ready, cook the spaghetti and once done, drain it off then serve a bed of spaghetti on a plate or in a pasta bowl with the Mushroom Bolognese on top. Finally, garnish with some fresh chopped parsley.

Any leftovers can be frozen in an airtight container for up to two weeks and used within that time for maximum freshness.


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