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I don’t think I’ve ever made a NY resolution so I’m kind of thinking it’s time :)  I’m (**very) stubborn, therefore, it has always been pretty easy for me to change directions. I don’t have many regrets. I know that’s hard for some people (ones who know me and know my life) to understand but I’ve always said if I die today - my life was pretty kick ass. I had my share of tragedies, pain, huge mistakes, bad choices, and colossal loss which almost took my breath away……. But, through it all, I had my share of happiness, I loved hard, I traveled, I laughed, I’ve experienced stuff which only few ever will. The totality of it all is still pretty darn good. So, my New Year resolution is; no more bad decisions and dump mistakes, no more wasting time, and most of all, letting go of all that still gives me nightmares.  Love, kisses, and peace to y’all!  
Magee 1866 Magee 1866

Rich Mushroom Bolognese

Source; @beferox
beferox
#veganfood




Rich Mushroom Bolognese

Serves 4

Ingredients

  • 400 g mushrooms finely chopped
  • 1 tbsp. soy sauce
  • 1 1/2 tsp. paprika
  • 2-3 tbsp. vegan butter or vegetable oil
  • 2 ribs of celery finely chopped
  • 3 carrots peeled and finely chopped
  • 1 big white onion finely cubed
  • 4-5 cloves of garlic minced
  • 200 ml dry red wine
  • 3 tbsp. tomato paste
  • 2 bay leaves
  • 1 1/2 tsp. dried rosemary
  • 1 1/2 tbsp. dried oregano
  • 1 tsp. dried basil
  • 1/2 tsp. dried thyme
  • 500 ml strained / sieved tomatoes
  • 250 ml-300ml water
  • 1 handful of fresh parsley finely chopped + more for garnishing
  • Salt and pepper

Directions

  1. Add the finely chopped mushrooms in a big bowl. Add soy sauce, paprika and a pinch of salt and pepper. Mix well and set aside
  2. In a big pot, heat the vegan butter over medium-high heat. Add the carrots
  3. Cook them for about 2 minutes, then add the onion and the celery
  4. Cook everything for another 2 minutes, before adding the minced garlic and the mushrooms from the bowl
  5. Let everything cook over medium-high heat for 3 minutes. Stir occasionally
  6. Then, add the dry red wine. Scrap any roasted parts from the bottom of the pot. Stir well and allow the wine to reduce for the next 2-3 minutes
  7. Once there's only a third of the wine left in the pot, add in the tomato paste, dried rosemary, dried oregano, dried basil, dried thyme, a generous pinch of salt, the sieved tomatoes and the water
  8. Give everything a good stir, cover half of the pot with a lid and let the sauce simmer for about 30 minutes on low heat. Stir occasionally
  9. Add a handful of finely chopped parsley to the sauce and season with more salt and pepper if needed
  10. Cover the pot (fully) with a lid and let everything simmer for another 10 minutes
  11. Serve with 500g of your favorite pasta, more parsley and (optionally) a drizzle of olive oil
  12. Enjoy!

Notes

Tip: Chopping the vegetables in a food processor will save you a lot of nerves and time :-)
Sauce makes 4 big portions - Enough for 500g of your favorite pasta
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