Healthy Recipes Healthy Lifestyle Diets Healthy Vegan Recipes Vegan Mushroom Bolognese 5.0 (1) 1 Review This Bolognese sauce recipe is adapted from Marcella Hazan's Essentials of Classic Italian Cooking. We swap out the beef and pork for button mushrooms to keep this traditional comfort food vegan yet weighty with umami flavor. And while some recipes call for red wine, this recipe sticks with Hazan's white wine selection. By Paul Greenberg Paul Greenberg Twitter Website Paul Greenberg is an award-winning freelance writer with more than 15 years' experience writing for The New York Times, National Geographic, The Guardian, Food & Wine, EatingWell and 20-plus other magazines and newspapers. EatingWell's Editorial Guidelines Updated on August 10, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hr Servings: 4 Yield: 4 servings Nutrition Profile: Bone Health Diabetes Appropriate Healthy Aging Healthy Immunity Heart Healthy High Blood Pressure High Fiber Low Sodium Vegan Vegetarian Jump to Nutrition Facts Ingredients 1 pound white button mushrooms, divided 2 tablespoons light vegetable oil ½ cup chopped onion ⅔ cup chopped carrots ⅔ cup chopped celery Pinch of salt ½ cup unsweetened oat milk ¼ teaspoon nutmeg ½ cup dry white wine 1 cup canned crushed tomatoes 1 pound whole-wheat pasta, preferably ancient-grain (see Tips) butter, cut into 5 pieces Vegan Parmesan cheese for garnish (see Tips) Directions Put half the mushrooms in a food processor and pulse until roughly minced. Chop the remaining mushrooms into 1/4-inch pieces. Heat oil in a large heavy pot over medium heat. Add onion; cook, stirring frequently, until translucent. Add carrots and celery; cook, stirring, until softened, 3 to 4 minutes. Add the minced and chopped mushrooms and salt; cook, stirring, until the mushrooms start to release their juices. Add oat milk; cook, stirring, until it evaporates. Stir in nutmeg. Add wine; cook, stirring, until it evaporates. Add tomatoes and bring to a boil. Lower the heat to maintain a low simmer; cook for 45 minutes, stirring occasionally. (If the sauce looks dry, add boiling water, 1/4 cup at a time.) Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions; drain. Serve the pasta topped with the sauce and garnished with Parmesan, if desired. Tips Tips: Look for a fiber-rich ancient-grain pasta, such as Gustiamo's Sicilian Tumminia Busiate. Violife makes an excellent vegan Parmesan, but you can also make a simple homemade version by processing raw cashews with garlic powder, salt and nutritional yeast. Rate it Print Nutrition Facts (per serving) 393 Calories 10g Fat 63g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 1/2 cups Calories 393 % Daily Value * Total Carbohydrate 63g 23% Dietary Fiber 10g 34% Total Sugars 8g Protein 14g 29% Total Fat 10g 13% Saturated Fat 2g 8% Vitamin A 3777IU 76% Vitamin C 11mg 12% Folate 74mcg 18% Sodium 191mg 8% Calcium 64mg 5% Iron 4mg 23% Magnesium 114mg 27% Potassium 831mg 18% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved