Easiest Way to Prepare ��️ Tasty Mushroom Bolognese (vegan) Recipes 🍮 by Rachael Ray

Making Recipes Mushroom Bolognese (vegan) using 13 ingredients and 5 steps

Mushroom Bolognese (vegan). - - If you're like lots of us, you know that you should be eating healthier. Nevertheless, making a constructive change in your consuming habits does not imply you can't make your favourite recipes anymore. With the renewed curiosity in wholesome cooking and consuming, there are many new and interesting ways to adapt your time-tested recipes to make them higher for you- and you are able to do it without sacrificing a bit of taste. It would not matter why you're altering your consuming habits- on your health or your appearance- making changes doesn't suggest giving up all your favorite meals.

➽ 1 Pack Mushrooms.
➽ 2 Large Mushrooms.
➽ 1/2 Onion.
➽ 1/2 Leek.
➽ 3 Carrots.
➽ 2 tbsp Tomato Puree.
➽ 2 tsp Paprika.
➽ 1 tsp Oregano.
➽ 1 tsp Tarragon.
➽ 2 Cloves Garlic.
➽ Vegan Butter or Oil.
➽ to taste Salt and Pepper.
➽ Pasta.

Dice the veggies so they are in small cubes. First fry off the carrots, onions and leek for about 5 mins in the oil (I recommend about a tablespoon of oil) on a medium heat until soft..
Add the mushroom, garlic, herbs and spices. Try not to stir the mushrooms too much, their flavour is best when they are left to sit in the pan rather than being moved constantly. However, stir if they seem to be sticking. Cook on a low heat for a further 5 mins..
Boil the pasta with a little salt..
Add the tomato puree to the mushrooms. Add some water, a little at a time but make sure the dish isn't too wet. Cook for a further 5-10 mins, until the veg is soft enough but still has a little give. Season with salt and pepper..
Serve on the drained pasta, much like with a regular bolognese. I don't eat cheese, but feel free to add some on top and enjoy!.

Mushroom Bolognese (vegan) -