Vegan Mushroom Bolognese Recipes

VEGAN BOLOGNESE WITH MUSHROOMS AND WALNUTS

Steps:

• Add the chopped nuts to a large Dutch oven or heavy pot and toast over medium, stirring frequently, until they visibly sweat and become fragrant, about 5 minutes. Season with salt and pepper, transfer to a medium bowl and set aside.
• Prepare the mushrooms: Stem the shiitake mushrooms (reserve the stems another use), if using, then wipe the mushroom caps clean using damp paper towels. Chop the caps into 1/4-inch pieces. (Resist the urge to use a food processor here, which will chop the mushrooms unevenly.)
• Wipe out the pot, then heat 2 tablespoons olive oil over medium-high. Add half the mushrooms and 1/2 teaspoon fennel seeds, season generously with salt and pepper, and cook, stirring occasionally, until browned, about 6 minutes. Transfer to the bowl with the toasted walnuts, then repeat with the remaining mushrooms and the remaining 1/2 teaspoon fennel seeds. Stir the soy sauce into the mushroom mixture, then the balsamic (if using). Set aside.
• Wipe out the pot, then heat 2 tablespoons olive oil over medium. Add the onion, carrot and celery, season generously with salt and pepper, and cook, stirring occasionally, until starting to caramelize and brown at the edges, about 7 minutes. Stir in the mushroom-walnut mixture, garlic, oregano and red-pepper flakes, and stir until fragrant, 1 to 2 minutes. Stir in the tomato paste and Marmite, and cook, stirring frequently, until darkened and caramelized, 4 to 5 minutes.
• Pour in the wine and cook, stirring occasionally, until the alcohol cooks off and the liquid reduces until thick and sticky, 3 to 4 minutes.
• Add the crushed tomatoes, along with 1 cup water. Bring to a simmer over high.
• Reduce the heat to medium-low, cover and cook, stirring occasionally, until the tomatoes are cooked through and flavors meld, 30 to 40 minutes. Stir in 2 tablespoons olive oil, for richness, then season to taste with salt and pepper. (Makes about 6 cups.)
• Meanwhile, cook the pasta according to package instructions until al dente. Drain, reserving 1 1/2 cups pasta water.
• Toss the cooked pasta with the desired amount of sauce (about 3/4 cup to 1 cup per serving), adding pasta water as needed so sauce is glossy.
• Divide cooked pasta among shallow bowls and top with more sauce. Drizzle with olive oil and sprinkle with parsley or basil, if using, and serve immediately. (Leftover sauce will keep covered in the refrigerator for a few days, or frozen for up to 3 months.)

VEGAN MUSHROOM BOLOGNESE

Steps:

• Put half the mushrooms in a food processor and pulse until roughly minced. Chop the remaining mushrooms into 1/4-inch pieces.
• Heat oil in a large heavy pot over medium heat. Add onion; cook, stirring frequently, until translucent. Add carrots and celery; cook, stirring, until softened, 3 to 4 minutes. Add the minced and chopped mushrooms and salt; cook, stirring, until the mushrooms start to release their juices. Add oat milk; cook, stirring, until it evaporates. Stir in nutmeg. Add wine; cook, stirring, until it evaporates. Add tomatoes and bring to a boil.
• Lower the heat to maintain a low simmer; cook for 45 minutes, stirring occasionally. (If the sauce looks dry, add boiling water, 1/4 cup at a time.)
• Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions; drain. Serve the pasta topped with the sauce and garnished with Parmesan, if desired.

VEGAN MUSHROOM BOLOGNESE

Steps:

• 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.
• 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.