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Tomato and Mushroom Ragu

Vegetarian Vegan Gluten-Free Low-Calorie

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This vegan Bolognese sauce substitutes meat for juicy mushrooms which are full of flavor. Champignon mushrooms make for a great meat substitute thanks to their chewy consistency and the tendency to absorb liquids and take in flavors, while coloring the rest of the sauce with their own distinct aroma. This dish is best served with spaghetti or tagliatelle pasta.

Prep Time 30 minutes

Serves: 4

Difficulty Level: Low

Tomato and Mushroom Ragu

Ingredients:

Tomatoes - 5 (crushed)

Tomato paste - 1 cup

Bay leaves - 1 leaf

Basil - 1 tsp.

Thyme - 1 tsp.

Oregano - 1 tsp.

Marjoram - 1 tsp.

Garlic - 5 cloves (minced)

Carrot - 1 medium (shredded)

Onion - 1 medium (diced)

Red wine - by taste

Salt and Pepper - as needed

Button mushrooms - 8-10 (halved)

Method of Preparation:

In a large pot, sauté the onion until lightly golden.
Add carrots, garlic, and the seasoning herbs and cook over low heat.
In a bowl, add wine to the tomato paste to give it a more liquid consistency. Add tomatoes and tomato paste to the pot.
In a frying pan, sauté the mushrooms until slightly tender. Add the mushrooms to the pot, stir well and let cook for 15-20 minutes, adding liquids as needed.

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Related Topics: vegan recipes , easy to make , mushrooms , vegetarian , tomatoes , wok , ragu

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