Vegan mushroom bolognese

63

PREP TIME

20 min

TOTAL TIME

1 h

Serves

4

Vegan mushroom bolognese

Photo, Roberto Caruso.


Ingredients

  • 1 small onion , halved
  • 1 small carrot , coarsely chopped (1/2 cup)
  • 1 celery stalk , coarsely chopped (1/3 cup)
  • 227 g cremini or king oyster mushrooms , coarsely chopped
  • 3 tbsp olive oil , coarsely chopped
  • 1/4 tsp salt
  • 1 540 mL can red kidney beans
  • 3 garlic cloves , minced
  • 2 tbsp tomato paste
  • 1/2 tsp smoked paprika
  • 1/8 tsp cinnamon
  • 1/4 cup dry red wine
  • 1 cup vegetable broth
  • 1 398 mL can diced tomatoes
  • 5 thyme sprigs
  • Fettuccia riccia noodles

Instructions

  • COMBINE onion, carrot and celery in a food processor. Pulse, scraping down side as needed, until chopped into 1/4-in. pieces. Transfer to a large bowl. Pulse mushrooms, in batches, until chopped into 1/2-in. pieces, then transfer to bowl with vegetables.
  • HEAT a pot over medium. Add 2 tbsp oil, then vegetables and salt. Cook, stirring occasionally, until vegetable mixture appears dry, 9 to 10 min.
  • DRAIN beans into a bowl, reserving liquid. Whirl beans in a food processor until puréed. Add 2 to 3 tbsp of reserved liquid until mixture is smooth and measures a heaping 1 1/2 cups.
  • ADD remaining 2 tsp oil, garlic, tomato paste, paprika and cinnamon to the vegetables. Cook, stirring often, until the mixture starts to stick to pan, about 2 min. Add wine and scrape up any browned bits with a wooden spoon. Stir in bean purée, broth, tomatoes and thyme sprigs. Bring to a boil, then simmer over medium-low, stirring occasionally, until thick, 18 to 20 min. Discard thyme sprigs before serving. Serve over pasta or polenta.

Nutrition (per serving)

  • Calories
  • 262,
  • Protein
  • 11 g,
  • Carbohydrates
  • 33 g,
  • Fat
  • 11 g,
  • Fibre
  • 12 g,
  • Sodium
  • 865 mg.

Sprinkle with  nutritional yeast for a vegan-friendly cheesy flavour. 

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