Vegan Mushroom Bolognese

Try this hearty and flavorful vegan alternative to the traditional Italian Bolognese sauce. It’s perfect for serving over your favorite pasta, polenta, or even zucchini noodles.

Step: 1

Heat olive oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrot, celery, and garlic; cook until soft, about 3 minutes. Add mushrooms; cook until tender, about 3 minutes. Pour in red wine; cook until wine has almost evaporated, about 3 minutes.

Step: 2

Add tomatoes and season with salt, black pepper, sage, and bay leaves. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove bay leaves and stir in basil.

Per Serving: 162 calories; protein 3.1g; carbohydrates 12.8g; fat 7.2g; sodium 1923.1mg.

Getting stay in and make food your food instead of eat in the evening out is already a step in the right way if you’re more point on eating healthier. There’s no best way to know precisely what’s going into the food you’re eat than by making it yourself! Mastering the main dish is only half the process , like that . And once you’ve perfected your chicken, steak, or fish, that is time to turn your attention to the ever- focusing side dishes.

A side dish can easily make down of your health goals, as sugar , sodium, fat, and calories can all get rather high quickly if you’re not careful . But with our healthy side dish recipes, you won’t ever run into that problem .