Name: Vegan Mushroom Bolognese
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil - 2 tablespoons; Onion, chopped - 1; Carrot, diced - 1 medium; Celery stalk, diced - 1; Garlic, minced - 2 cloves; Button mushrooms, quartered - 2 cups; Red wine - 1 cup; Whole peeled tomatoes - 1 (14.5 ounce) can; Salt - 1 tablespoon; Ground black pepper - 1 teaspoon; Dried sage - ½ teaspoon; Bay leaves - 3; Basil - ½ teaspoon

Ingredients for - Vegan Mushroom Bolognese

1. Olive oil 2 tablespoons

2. Onion, chopped 1

3. Carrot, diced 1 medium

4. Celery stalk, diced 1

5. Garlic, minced 2 cloves

6. Button mushrooms, quartered 2 cups

7. Red wine 1 cup

8. Whole peeled tomatoes 1 (14.5 ounce) can

9. Salt 1 tablespoon

10. Ground black pepper 1 teaspoon

11. Dried sage ½ teaspoon

12. Bay leaves 3

13. Basil ½ teaspoon

How to cook deliciously - Vegan Mushroom Bolognese

1 . Stage

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.

2 . Stage

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.