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vegan Mushroom Bolognese Sauce
Savoury

This vegan mushroom bolognese sauce tastes wonderfully Italian, is prepared in no time and is full of healthy ingredients. An all-round happy package, so to speak! The base is made of mushrooms and carrots, so it doesn't need any minced meat and is 100% plantbased. Jackpot, right?

Duration 25 minutes
Ingredients for 2 portions
  • 200g noodles (here: Black Bean Spaghetti from Edamama)*
  • 1 tablespoon of olive oil
  • 1 onion
  • 1 clove of garlic
  • 1 shot of red wine (about 50ml)
  • 2 carrots (approx. 200g)
  • 200g mushrooms
  • 250g strained or chunky tomatoes
  • ~50ml water
  • salt, pepper, sweet paprika, oregano
Preparation
  1. cook the pasta according to the instructions on the packet
  2. chop onions and garlic and sauté in a frying pan
  3. deglaze with red wine and simmer briefly
  4. mix the carrots or cut them into very small pieces and also fry them briefly in the pan
  5. clean the mushrooms, mix (or chop) them and put them in the pan with the strained tomatoes
  6. add spices, bring to the boil and add some hot water if necessary
  7. let simmer for 15-20 minutes on low heat
  8. serve with the pasta and herbs as desired (e.g. parsley)
Nutritional values for 1 portion of sauce
Calories
182 kcal
Fat
8,1g
Carbs
13,9g
Protein
6,9g