Vegan recipe for ‘Bolognese’ makes use of mushrooms for depth of taste

Mushroom and Lentil ‘Bolognese’

Lively time:40 minutes

Complete time:1 hour


Lively time:40 minutes

Complete time:1 hour



I’m not often one for quote marks in recipe names, particularly in the case of plant-based variations of meat-focused dishes. You already know, fried “rooster” sandwiches when the “rooster” is definitely an oyster mushroom, that type of factor. In recipes I’m creating for a brand new cookbook, I’m calling a complete choice of bacon-esque variations “crisps” for that very purpose.

However generally you simply can’t assist it, corresponding to while you’re cooking a sauce that’s famend for its use of a number of sorts of meat and for its lengthy course of, and also you’re doing neither of these issues, but you continue to need to evoke the reference and feeling. You need to give attention to greens, and also you need to get dinner on the desk shortly.

This improbable recipe from Ella Mills’s newest cookbook is a radical departure from the Italian basic ragu Bolognese. It comes collectively shortly sufficient for a weeknight and will get its depth of taste not from meat or from time, however from a sensible mixture of umami-packed components: two sorts of mushrooms, two types of tomato and soy sauce. To all you Italian purists on the market, I do know what you’re considering.

I wanted the ultimate Bolognese. Six recipes later, I came up with the best ragu of them all.

Right here’s the factor: I don’t eat the meats which might be within the conventional Bolognese anymore, and but I would like one thing with that very same vibe. So after I spied the recipe in “The best way to Go Plant-Based mostly,” I gave it a whirl, and appreciated how dried porcinis and fried creminis, together with canned (or any precooked) lentils, gave me a few of that very same impact. I tossed the sauce with pasta, twirled my fork, and issued an audible sigh that communicated sheer consolation and satisfaction.

In her e book, Mills makes use of the B phrase with none qualification, however I made a decision to offer it the previous quotation-mark therapy. You are able to do both — or name it one thing else altogether for those who’d like — however no matter manner you go, I hope you make it. It’s that good.

Mushroom and Lentil ‘Bolognese’

The sauce is nice over pasta, as proven right here, however you can too use it to prime rice or different grains, or baked white or candy potatoes.

Storage: Refrigerate leftovers for as much as 5 days. The sauce may be frozen for as much as 3 months.

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  • 1 ¼ cups Scrappy Vegetable Broth or store-bought low-sodium vegetable broth
  • 1 ounce dried porcini mushrooms
  • 2 tablespoons olive oil, divided, plus extra as wanted
  • 1 medium yellow or white onion (8 ounces), chopped
  • 1 medium carrot, scrubbed and chopped
  • 1 celery stalk, chopped
  • 3 cloves garlic, chopped
  • 1/2 teaspoon fantastic salt, plus extra to style
  • 1/2 teaspoon freshly floor black pepper
  • 2 tablespoons tomato paste
  • 1 tablespoon tamari or mild soy sauce
  • 2 cups tomato puree
  • Two (15-ounce) cans inexperienced lentils, drained and rinsed
  • 1 pound dried whole-wheat spaghetti
  • 1 pound cremini mushrooms, trimmed and thinly sliced
  • 1/2 cup chopped flat-leaf parsley

Pour the broth right into a microwave-safe bowl or liquid measuring cup and microwave on HIGH till scorching, 1 to 2 minutes. Add the dried mushrooms and soak for 10 minutes, then pour the broth by way of a fine-mesh strainer to catch any grit. Rinse the mushrooms, squeeze out the additional water and chop them.

Whereas the mushrooms are soaking, in a Dutch oven over medium warmth, warmth 1 tablespoon of the oil till it shimmers. Add the onion, carrot, celery, garlic, 1/2 teaspoon of salt and the pepper, and cook dinner, stirring sometimes, till gentle, 8 to 10 minutes.

Pour within the mushroom broth and chopped mushrooms, and add the tomato paste and tamari, stirring to mix. Deliver to a simmer, then add the tomato puree and lentils. Return to a simmer and cook dinner till the combination thickens and the flavors have melded, 15 to twenty minutes.

Whereas the lentil combination is cooking, deliver a big pot of salted water to a boil. Prepare dinner the spaghetti till al dente in line with the bundle directions. Drain nicely.

In the meantime, in a big nonstick skillet over excessive warmth, warmth 1 teaspoon of the oil till it shimmers. Working in batches to keep away from overcrowding the skillet, add a layer of mushrooms and let it cook dinner with out disturbing till evenly browned on one facet, 1 minute. Flip the mushrooms and cook dinner on the opposite facet till evenly browned, 1 minute. Switch the cooked mushrooms to the lentil combination. Proceed with the remaining mushrooms, including 1 teaspoon of oil earlier than frying every batch, and including extra oil as wanted.

Stir the parsley into the sauce. Style, and season with extra salt as wanted.

Add the spaghetti to the sauce and toss till completely coated, and serve scorching.

Per serving (1 1/3 cups pasta plus 1 cup sauce)

Energy: 512; Complete Fats: 7 g; Saturated Fats: 1 g; Ldl cholesterol: 0 mg; Sodium: 445 mg; Carbohydrates: 96 g; Dietary Fiber: 13 g; Sugar: 11 g; Protein: 27 g

This evaluation is an estimate based mostly on accessible components and this preparation. It shouldn’t substitute for a dietitian’s or nutritionist’s recommendation.

Tailored from “How to Go Plant-Based” by Ella Mills (Mobius, 2022).

Examined by Joe Yonan; e-mail inquiries to [email protected].

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