Vegan Spaghetti Bolognese

Vegan Spaghetti Bolognese

Delicious vegetarian food served with classic Bolognese pasta is a dish that everyone will enjoy, regardless of the status of their relationship with meat.

2 tablespoons vegan butter
2 tablespoons olive oil
8 ounces baby bella mushrooms
2 carrots, scrubbed and cut into pieces
2 celery stalks, cut into pieces
1 red onion, cut into pieces Salt and pepper
2 garlic cloves, minced
1 tablespoon fennel seeds
1 teaspoon crushed red pepper
1 (28-oz.) can whole peeled plum tomatoes
 1 tablespoon tomato paste
1 teaspoon dried basil
1 pound pasta, cooked according to pkg. directions

How to Make It
Step 1
Heat vegan butter and oil in a large skillet over medium-high. Process the mushroom in a food processor until it is chopped; add to pan. Process carrots, celery, and onions in a food processor until chopped add to the pan. Add the salt and paper sufficiently. Cook, stirring often, until vegetables are tender, about 20 minutes.

Step 2
Add garlic, fennel, and crushed red pepper; cook, stirring often, until fragrant, about 2 minutes.

Step 3
Add tomatoes, tomato paste, basil, and another pinch of salt and pepper. Cook, stirring occasionally, until thickened to desired consistency, 20 to 25 minutes. Serve over cooked pasta.

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