Oh My Veggies · by Nicole★ 4.7 (48)
Vegan Mushroom Bolognese Recipe
NUTRITION · PER SERVING75M COOK
CAL 29%·PRO 38%
CARBS 93G64% OF CAL
9G FIBER13G SUGAR71G OTHER
FAT 9G15% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based bolognese made with mushrooms, tomatoes, and red wine for depth and richness. A satisfying vegan take on the Italian classic served over spaghetti.
mainitalianpasta🍳 skillet🥄 saucepandairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 tbsp olive oil
- 1 onion (diced)
- 2 medium sized carrots (peeled and diced)
- 1 celery stalk (diced)
- 3 cloves of garlic (chopped)
- 1 tbsp thyme leaves (roughly chopped)
- 10 g (1/3 oz) dried wild mushrooms (reconstituted in 2½ tbsp boiling water)
- 500 g mushrooms (diced, 1 pound)
- 1 tbsp tomato paste
- 1 cup red wine (shiraz and pinot noir work well here)
- 2 tbsp soy sauce, gluten-free variety if needed
- 400 g (14 oz) can of chopped Italian tomatoes
- salt and pepper (to taste)
- 400 g dried spaghetti ((14 oz) )
At a glance
PER SERVING · TIME 75M
CAL 29%·PRO 38%
CARBS 93G64% OF CAL
9G FIBER13G SUGAR71G OTHER
FAT 9G15% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 45m
- Sodium
- 691mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 692mg
- Calcium
- 53mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 691MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.