Vegan Bolognese is a mouthwatering and nourishing take on the traditional pasta dish. Our recipe features meaty and earthy mushrooms, which create a luscious and flavorsome sauce, perfect for topping your preferred pasta. This vegan variation not only delivers a hearty and satiating meal, but also provides a healthful option for those seeking to integrate more plant-based dishes into their eating habits. The centerpiece of the recipe is the succulent and savory mushrooms, harmonized with aromatic herbs and spices that produce a delectable taste, guaranteed to appease any palate. Whether you're a mushroom aficionado, pasta lover, or simply in the mood for a scrumptious vegan dish, this Vegan Mushroom Bolognese is a must-try. Let's get started with the cooking!
- 30g dried mushrooms
- 2 tbsp olive oil
- 500g mushrooms, finely diced
- 2 onions, chopped
- 4 cloves garlic, crushed
- 2 carrots, grated
- 2 stalks celery, finely diced
- thyme leaves, chopped to make 1 tsp
- rosemary leaves, chopped to make 1 tsp
- 1 tsp celery salt
- 1 star anise
- 2 tbsp tomato purée
- 2 x 400g tins chopped tomatoes
- ½ a small bunch basil, torn
- 400g tagliatelle
Place the porcini mushrooms in a bowl and cover them with 200ml of boiling water. Let them soak as you begin preparing the sauce.
Begin by heating a large non-stick pan over high heat and adding one tablespoon of olive oil. Toss in the chestnut mushrooms and a pinch of salt, stirring constantly until they begin to soften and release liquid. Keep stirring until all the moisture evaporates, and the mushrooms turn a rich golden-brown colour. This step is crucial as it enhances the flavour of the final sauce. Transfer the mushrooms to a separate dish.
Next, add another tablespoon of olive oil to the same pan and stir in the onions, garlic, carrots and celery. Cover with a lid and cook for ten minutes, occasionally stirring until the vegetables have softened. Add the herbs, celery salt, star anise and tomato puree to the pan. Drain the porcini mushrooms, reserving the liquid. Finely chop the porcini and combine them with the strained liquid, adding them to the sauce. Finally, return the cooked chestnut mushrooms to the pan and stir everything together.
Stir the mixture for a minute before adding the chopped tomatoes to the pan, then bring to a simmer. Let it cook for about 30 minutes until the sauce reaches a rich and thick consistency. Before serving, stir in some fresh basil.
Meanwhile, cook the tagliatelle according to package instructions. Once it's cooked, drain the pasta and toss it with the sauce before serving.
In conclusion, Vegan Mushroom Bolognese is a mouth-watering and nutrient-dense dish that provides a delicious plant-based alternative to traditional meat-based sauces. The meaty and earthy flavors of mushrooms, combined with a variety of aromatic herbs and spices, make this bolognese a satisfying and healthy choice for any meal. Whether you are a vegan or someone looking to incorporate more plant-based meals into your diet, this Vegan Mushroom Bolognese is a must-try recipe that is sure to impress your taste buds while nourishing your body.