Best Vegan Bolognese

Vegan Bolognese

Best Vegan Bolognese

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Diet
vegan
Allergen
Dairy Free cow image icon
Servings4
Calories435
Prep Time1 hr
Cook Time30 mins
2 hours to soak cashews2 hrs
Total Time2 hrs 30 mins

EQUIPMENT SUGGESTIONS

immersion blender or stand blender

Ingredients
 

  • 0.5 ounce dried porcini mushroom, reconstituted, then chopped
  • ½ medium yellow onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 leek, thinly sliced
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 5-6 grinds fresh peppercorn
  • ¼ cup red wine of choice
  • 4 ounces oyster mushroom , approximately 1 cup, then chopped
  • 4 ounces cremini or baby bella mushrooms, thinly sliced
  • 14 ounces canned chopped roasted tomato (with its water), or canned baby romas, then chopped
  • 1 tablespoon tomato paste
  • ½ cup canned or ready steamed lentils
  • 1 cup reserved water from reconstituted porcini mushroom
  • 8 ounces long pasta, such as linguini or angel hair
  • cup cashew cream sauce
  • 2 tablespoons balsamic vinegar

Instructions
 

  • Prepare Cashew Cream Sauce and set aside for last step.
  • In a bowl, add dried porcini mushrooms and fill with 1 cup warm water . Allow to sit for 30 minutes. While waiting, prep onion, leek, celery, carrots, garlic and mushroom.
    1/2 medium yellow onion
    1 carrot
    1 celery stalk
    1 leek
    0.5 ounce dried porcini mushroom
    2 cloves garlic
  • Remove porcini mushrooms and rinse. Dried mushrooms will leave some bits behind after reconstituting. To reserve water, drain into another container using either a coffee filter or a heavy duty paper towel.
  • In a large pot or Dutch oven, heat olive oil over medium heat then add the raw veggies and cook several minutes until softened. Add all the mushroom and cook several more minutes.
    1 tablespoon olive oil
    4 ounces oyster mushroom
    4 ounces cremini or baby bella mushrooms
    0.5 ounce dried porcini mushroom
  • Mix in the spices and minced garlic for 1 minute before adding the red wine. It will reduce quickly.
    2 cloves garlic
    1 teaspoon dried oregano
    1 teaspoon dried basil
    1 teaspoon paprika
    1/2 teaspoon dried thyme
    1 teaspoon kosher salt
    5-6 grinds fresh peppercorn
    1/4 cup red wine of choice
  • Stir in the diced tomatoes, tomato paste, lentils, reserved porcini mushroom water. Cover and reduce heat to a simmer for 30 minutes.
    14 ounces canned chopped roasted tomato (with its water)
    1 tablespoon tomato paste
    1/2 cup canned or ready steamed lentils
    1 cup reserved water from reconstituted porcini mushroom
  • While this is simmering, boil your noodles in a pot of well salted water. Cook until al dente which is about 1 minute less than package instructions. Drain pasta once cooked but reserve about 1/2 cup of the water. If the Bolognese appears too thick, use a bit of the pasta water to thin. Add a splash of olive oil to the hot noodles which will help to prevent sticking.
    8 ounces long pasta
  • Gently mix the balsamic vinegar and cashew cream sauce into Bolognese and serve over plated pasta. Enjoy!!
    1/3 cup cashew cream sauce
    2 tablespoons balsamic vinegar

RECIPE NOTES

For a vegetarian alternative, substitute the cashew cream for 1/4 cup of grated parmesan or 1/4 cup of dairy cream.  
Idea for leftover cream sauce: mix in 2 tablespoons of nutritional yeast for a “cheesy sauce” that you can add over any pasta.
Westbrae Naturals canned lentils was used to test this recipe. 

MY NOTES

NUTRITION

Serving: 1serving | Calories: 435kcal | Carbohydrates: 71g | Protein: 16g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 798mg | Potassium: 809mg | Fiber: 8g | Sugar: 10g | Vitamin A: 3458IU | Vitamin C: 10mg | Calcium: 108mg | Iron: 5mg
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