Easy Mushroom Bolagnese - Vegan
A delicious Vegan Mushroom Bolognese, packed full of mushroom flavour
Servings 4
Calories 147kcal
Ingredients
- 30 gram Dried Porchini Mushrooms
- 3 tbsp Water
- 1 tbsp Olive Oil
- 1 Onion Peeled & diced
- 2 Cloves Garlic Peeled & finely chopped
- 2 Carrots Peeled & Diced
- 1 stick Celery Diced
- 500 gram Chestnut Mushrooms Diced
- 1 tbsp Tomato Puree
- 400 gram Tinned Chopped Tomatoes
- 2 tbsp Soy Sauce
- Salt & Pepper
Instructions
- In a small bowl add your Dried Porcini mushrooms and reconstitute with 3 Tablespoons water - this will take 10 minutes
- In the meantime take a large frying pan or ovenproof casserole dish and heat your olive oil
- Add your onion, garlic, carrot and celery and fry over a medium heat stiring occasionally for approximately 10 minutes, until softened
- Next add your mushrooms (it will look like a lot of mushrooms) stir and fry off for approximately 15 minutes. The mushrooms will create water and fry until this reduces and evaporated
- Remove dried mushroom from the liquid, reserve this. Chopped the dried mushrooms into small pieces and add to the pan, followed by the reserved liquid
- Then add your tomato puree, soy sauce and finally your tinned tomatoes, finally fill your tomato tin half full of water and add this, stir and simmer for 30 minutes
- Cook your chosen pasta according to on pack instructions and stir your sauce through your pasta and serve
Notes
*** Nutritional information is approximate and intended as a guide
Nutrition
Serving: 4g | Calories: 147kcal | Carbohydrates: 25g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 675mg | Potassium: 1174mg | Fiber: 5g | Sugar: 10g | Vitamin A: 5376IU | Vitamin C: 14mg | Calcium: 83mg | Iron: 2mg