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Dinner | Vegan

Vegan mushroom bolognese

A great dish for energy creating vitamins and support for your immune system and antioxidant activity

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Vegan mushroom bolognese recipe
Serves:
6
Preparation:
10 Mins
Cooking:
40 Mins
High FODMAP:
Yes
Allergens:
Sulphur dioxide, Soya, Celery, Gluten, Sulphur dioxide
Check Your Own Recipe

What are the health benefits of Vegan mushroom bolognese?

A great dish for energy creating vitamins and support for your immune system and antioxidant activity. Don’t forget to add the pasta to your food diary as it’s not included in the recipe.

 

Ingredients

Method

Ingredients

500g chestnut mushrooms nutritional information
500g chestnut mushrooms
150g red onions, peeled and chopped nutritional information
150g red onions, peeled and chopped
100g green lentils nutritional information
100g green lentils
400g chopped tinned tomatoes nutritional information
400g chopped tinned tomatoes
100g/1 small leek, washed and sliced  nutritional information
100g/1 small leek, washed and sliced
1 tbsp tomato puree nutritional information
1 tbsp tomato puree
1 tbsp nutritional yeast flakes nutritional information
1 tbsp nutritional yeast flakes
2 tsp miso paste nutritional information
2 tsp miso paste
1 tsp balsamic vinegar nutritional information
1 tsp balsamic vinegar
Salt and black pepper to taste nutritional information
Salt and black pepper to taste
1 tbsp dried oregano nutritional information
1 tbsp dried oregano
1 vegetable stock pot or cube nutritional information
1 vegetable stock pot or cube
1 tbsp olive oil nutritional information
1 tbsp olive oil
1tsp garlic paste or two cloves of garlic finely chopped nutritional information
1tsp garlic paste or two cloves of garlic finely chopped
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Wash and dry mushrooms then blitz in a food mixer until fine.
2) Fry the onions and garlic over a low heat in the olive oil for a few minutes to soften.
3) Add the mushrooms and stir to mix well.
4) Add the yeast flakes, oregano, miso paste and tomato puree. Stir to coat and allow to cook for a couple of minutes. Season to taste.
5) Add the leeks, lentils, balsamic vinegar and tinned tomatoes, bring to a simmer and cook over a low heat for 30 minutes stirring occasionally.
6) 20 minutes before the end of cooking, bring a big pan of salted water to the boil and add pasta of your choice and cook according to the packet instructions.
7) Drain and add the pasta to the sauce.
8) Stir to coat and serve immediately with some grated vegan cheese if desired.

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