Vegan Pasta Bolognese with Mushrooms
This easy vegan pasta bolognese with mushrooms are one of my favorite comfort food recipes. It's rich in taste, partly thanks to the deep dark mushroom flavors enhanced by the red wine. It's a flavor packed dish that hits all the right spots.
Ingredients
- 1 tbsp Olive Oil or Coconut Oil
- 2 large Carrots Finely diced
- 1 White Onion Diced
- 3 cloves Garlic Minced
- 1 cup Mixed Mushrooms Finely Chopped
- 1 pound Portabella Mushrooms Finely Chopped
- 5 Black Olives Pit removed and finely chopped
- 1 cup Red Wine
- ¾ cup Water
- 2 cups Crushed Tomatoes
- 1 tbsp White Wine Vinegar
- 2 tsp Dried Oregano
- 2 tsp Dried Basil
- 2 Bay leaves
- 2 tbsp Soy Sauce
- Salt and Pepper to taste
- 1 bunch Fresh Basil Chopped
Instructions
- Rinse the carrots, onion, garlic, olives and mushrooms and chop them in a food processor.
- Next, heat olive oil in a large pan and add the chopped vegetable mix. Let it cook at medium high heat for 10-15, while stirring occasionally. Once the veggies are softened and slightly browned, add dried oregano, dried basil, salt, pepper, soy sauce and red wine and let it simmer for a few minutes.
- Next, add the crushed tomatoes and water and stir to combine everything.
- Turn the heat down, add bay leaves and cover the dish with a lid, leaving it to simmer for 15-20 minutes.
- Once the sauce is close to done, cook the pasta as instructed on the package.
- Pour half of the fresh basil into the pasta sauce and stir to combine.
- Serve the pasta topped generously with pasta sauce and garnished with a little fresh basil. Enjoy.