Vegan Mushroom Bolognese Recipe

Vegan Mushroom Bolognese Recipe

My vegan mushroom bolognese is a fun spin on the Italian classic. Mushrooms are used for a rich and delicious vegan bolognese that is sure to please the whole family!

I’ve partnered with the TODAY Food Club to bring you this Mushroom Vegan Bolognese recipe as part of their Family Favourites Challenge. This fabulous challenge takes a look at food and recipes, and how they have been passed down through the generations.

Rosa was a lovely Italian lady that lived next door, with her husband, to my grandparents. They had the most amazing vegetable garden which was always overflowing with fabulous fresh vegetables.

When my brother and I visited my grandparents, if we were good, we were allowed to go next door to visit Rosa, feed her chickens, and help pick various vegetables for that night’s dinner.

Rosa’s garden produced so many vegetables that my Grandmother was the lucky recipient of any surplus vegetables, some of them unfamiliar to my Scottish grandmother.

So, over the years, Rosa started to teach my Grandmother some of her favourite family recipes, partly to show my grandmother how to use those vegetables. And this was how my Grandmother started making spaghetti bolognese (known to the Italians as ragu).

Over the years, each generation of my family has put their spin on this classic recipe. My Grandmother had her version, ever so slightly tweaked from Rosa’s, to suit my Grandfather’s palate. Mum had hers and now, I have my vegan spaghetti bolognese.

My mushroom vegetarian bolognese sauce recipe is the biggest deviation from the classic, but, in many ways, I think it stays true to this ultimate comfort food.

Replacing the ground meat, traditionally found in spaghetti bolognese are juicy, umami-laden mushrooms for a delicious vegan bolognese sauce.

I use mushrooms as a faithful meat replacement in so many recipes (my Mushroom Shepherd’s Pies, Mushroom and Quinoa Meatballs, and my Mushroom Banh Mi are great examples) and they work just as well here, helping the vegetarian bolognese sauce to develop many of the rich, complex flavours of the original that the spaghetti absorbs.

So tell me, in the comments below, what is your family favourite recipe?

Vegan Mushroom Bolognese Recipe
Vegan Mushroom Bolognese Recipe

Ingredients

  • 2 tbs olive oil
  • 1 onion diced
  • 2 medium sized carrots peeled and diced
  • 1 celery stalk diced
  • 3 cloves of garlic chopped
  • 1 tbs thyme leaves roughly chopped
  • 10 g (1/3 oz) dried wild mushrooms reconstituted in 2½ tbs boiling water
  • 500 g mushrooms diced, 1 pound
  • 1 tbs tomato paste
  • 1 cup red wine shiraz and pinot noir work well here
  • 2 tbs soy sauce
  • 400 g (14 oz) can of chopped Italian tomatoes
  • salt and pepper to taste
  • 400 g (14 oz) dried spaghetti

Instructions

  1. Place a large frying pan over a medium heat and add the olive oil. Add the onion, carrots and celery, season with salt and cook until slightly golden and caramelised.
  2. Next, add the mushrooms. I like to do this in 4 batches, so they all get a chance to cook properly. Once each batch is cooked add more, until all of the mushrooms are cooked. Add the garlic and thyme, and cook for 2 to 3 minutes, or until the garlic is cooked.

You can find complete recipes of this Vegan Mushroom Bolognese Recipe in deliciouseveryday.com

VEGAN SPAGHETTI CARBONARA

VEGAN SPAGHETTI CARBONARA

Smoky marinated cremini mushrooms and peas are tossed with spaghetti in a silky tofu and cashew sauce to create this decadently delicious vegan carbonara.

I waited tables all throughout college. By that time, I’d been a vegetarian for quite a while, but none of the establishments that I served in were meatless. Things could get awkward. I felt weird about telling customers I was vegetarian, but at the same time it wasn’t like I could go and suggest the filet mignon. I got some odd looks from people upon telling them that my favorite dish was a dinner salad with a side of mashed potatoes.

The last place I worked at was Italian. We did not have spaghetti carbonara, but I did have a customer ask for it once, and when I didn’t know what it was, she went into great detail explaining the dish and how freaking amazing it was, but it was all kind of lost on me. Bacon and eggs are two things I was never down with, in my early meat eating days.

VEGAN SPAGHETTI CARBONARA
VEGAN SPAGHETTI CARBONARA

Ingredients

For the Mushroom Bacon

  • 1/3 cup soy sauce
  • 3 tbsp. maple syrup
  • 3 tbsp. apple cider vinegar
  • 1 tsp. liquid smoke
  • 1 lb. cremini mushrooms, cleaned, stemmed and sliced
  • 2 tbsp. olive oil

For the Spaghetti Carbonara

  • 1 lb. dried spaghetti noodles
  • 1 cup raw cashews, soaked in water 4-8 hours and drained
  • 1 lb. silken tofu
  • 1/2 cup unflavored soy or almond milk
  • 2-3 tbsp. nutritional yeast flakes , to taste (optional, but adds a really nice flavor)
  • 2 tbsp. olive oil
  • 3 garlic cloves, minced
  • 1 cup frozen peas, thawed
  • 1/2 cup fresh parsley
  • salt & pepper to taste

For Serving

  • cashew Parmesan (optional)
  • red pepper flakes (optional)
  • kala namak (optional, for eggy flavor)

Instructions

  1. Stir soy sauce, maple syrup, cider vinegar and liquid smoke together in a small bowl. Add sliced mushrooms and toss to coat. Allow to marinate for 30 minutes, tossing occasionally to recoat.
  2. While the mushrooms marinate, bring a large pot of water to a boil and cook spaghetti according to package directions, until al dente. Reserve 1/2 cup of pasta water, then drain pasta into a colander. Return to pot and toss with a bit of olive oil.
  3. Place cashews, silken tofu, milk and nutritional yeast flakes into food processor bowl and blend until smooth and creamy, stopping to scrape down sides of bowl as needed.

You can find complete recipes of this VEGAN SPAGHETTI CARBONARA in connoisseurusveg.com

Mushroom Gravy

Mushroom Gravy

This is our all-time favorite gravy! We’ve made this recipe so many times, devouring it with such intensity you’d think we hadn’t eaten in days 😉 Mashed potatoes and gravy has always been on of my favorite foods but this one is extra special. It’s vegan and uses one of my favorite ingredients: mushrooms! Feel free to change up the herbs however you wish. The original recipe uses all thyme, and I’ve used combinations of thyme, basil, sage, and oregano that are all delicious. For us, the recipe yields enough gravy for about 4 lbs. of potatoes. Hope you enjoy!

Here’s how I make mashed potatoes: peel, dice, and steam the potatoes (gold potatoes are great) for about 10 minutes or until soft. Immediately transfer them to a bowl, add a little vegetable broth, Earth Balance butter, and a touch of salt. Mash, done, delicious!

Mushroom Gravy
Mushroom Gravy

Ingredients

  • 1/2 small onion
  • 12 oz. mushrooms
  • 3 cups vegetable broth
  • 1/4 cup white wine (or dry sherry)
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1/8 tsp. salt
  • 2 Tbsp. flour + 3 Tbsp. water
  • 2 Tbsp. butter (I use Earth Balance)

Directions

  1. Finely dice the onion, and thinly slice the mushrooms.
  2. In a skillet over medium heat, saute the onion for 1 minute.
  3. Add mushrooms, salt, and herbs. Saute for 8-10 minutes.
  4. Add white wine and cook about 4 minutes, or until most of the liquid has evaporated.
  5. Add broth, bring to a boil, and cook for 10 minutes.

You can find complete recipes of this Mushroom Gravy in thegardengrazer.com

Spicy Mushroom Rice

Spicy Mushroom Rice

Before you think this Spicy Mushroom Rice is just another average side dish, just give me a minute and let me explain how good it is.

It’s like the side dish that can turn into the whole dinner good. Just double the recipe when you make this because the leftovers are amazing.

You could add shredded chicken to the leftover rice, ground pork or beef and a little teriyaki sauce…or some black beans too keep it vegetarian.

You have to let the mushrooms get nice and browned, that’s definitely key to this recipe. As far as the “spicy” goes, I stuck to one jalapeno for this recipe but I definitely wouldn’t stop at one next time.

2 for sure, maybe even three.

Thanksgiving is crazy enough with the turkey and appetizers – this Spicy Mushroom Rice recipe is an easy to make (and make-ahead) side dish you won’t have to think about on the big day.

Wash your mushrooms, or brush them with a wet paper towel as they say, I’m not gonna lie – I wash them. Have you ever seen how much dirt is on those things? I don’t think a damp paper towel really gets them clean.

Slice them up pretty thin and throw them in a skillet with a couple tablespoons of butter. Let them brown up really good, this will take about 10 minutes.

Spicy Mushroom Rice
Spicy Mushroom Rice

Ingredients

  • 4 c. of cooked white rice
  • 10 oz. white or button mushrooms
  • 2 T. butter
  • 1 shallot, sliced
  • 1 jalapeno, diced
  • ¼ c. marsala wine
  • 1 T. soy sauce
  • 1 t. salt
  • ¼ t. fresh ground black pepper

Instructions

  1. Start by melting the butter in a large skillet over medium-high heat.
  2. Add in the sliced mushrooms and let brown, stirring, for 10 minutes.
  3. Next add the shallot, jalapeño, salt and pepper and let cook for another minute or two.

You can find complete recipes of this Spicy Mushroom Rice in mantitlement.com

Crab Stuffed Mushrooms

Crab Stuffed Mushrooms

Crab-stuffed mushrooms are festive and tasty. They make a great appetizer, or you can serve two per person as a main course. Obviously, the fresher the crabmeat you use, the less fishy this dish will taste – the supermarket lump crabmeat that comes in small plastic containers tends to be quite fishy. If you have Whole Foods in your area, try the crabmeat sold at their seafood counter.

Another challenge in this dish is that stuffed and baked portobello mushrooms can become soggy. To avoid sogginess:
1. Wipe clean, don’t wash them (they absorb water).
2. Pre-broil to release some of the water.
3. In the final stage of baking or broiling, broil or bake briefly, just until topping is browned. Baking too long will result in mushy mushrooms that have released their liquid into your filling. If that happens, the only thing you can do is to carefully drain the liquid, and place the mushrooms on paper towels to soak as much of the liquid as you can.

Crab Stuffed Mushrooms
Crab Stuffed Mushrooms

Ingredients

  • 2 portobello mushroom caps, wiped clean, stem removed
  • Olive oil cooking spray
  • 8oz fresh lump crabmeat
  • ¼ cup chopped scallions
  • 6 tablespoons sour cream
  • ¼ cup grated Parmesan
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • ⅛ teaspoon paprika

Instructions

  1. Preheat the broiler, setting temperature to high. Set oven rack in the middle of the oven. Line a baking sheet with foil.
  2. Spray the mushroom caps with olive oil cooking spray on both sides. Broil 5 minutes on each side, or until just tender.
  3. Meanwhile, transfer the crab to a medium bowl, feeling through the meat to make sure no shell pieces remain.
  4. Add the remaining ingredients except for the paprika and mix well, with a fork or a spatula, to combine.

You can find complete recipes of this Crab Stuffed Mushrooms in healthyrecipesblogs.com

GARLIC MUSHROOM QUINOA

GARLIC MUSHROOM QUINOA

An easy, healthy side dish that you’ll want to make with every single meal!

With the weather hitting 90 degrees this week, I think it’s safe to say that bikini season is officially here. So in an attempt to shed off all that donut weight, Jason and I have really been trying to get into this whole “clean-eating” situation. And instead of our usual carb-loaded french-fry-onion-ring-deep-fried side dishes, I decided to make a healthy, protein-rich side dish. That is, after we’ve had our morning cup of coffees and maple bars.

Now instead of just serving up a boring old bowl of quinoa, I decided to have a little bit of fun with it and add in one of my all-time favorite veggies = mushrooms. Not only do they have an amazing distinct flavor but they also add a range of nutritional and health benefits right into your meal! And no, this is not a sponsored post for mushrooms. I just REALLY love mushrooms.

GARLIC MUSHROOM QUINOA
GARLIC MUSHROOM QUINOA

INGREDIENTS:

  • 1 cup quinoa
  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms, thinly sliced
  • 5 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons grated Parmesan

DIRECTIONS:

  1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
  2. Heat olive oil in a large skillet over medium high heat. Add mushrooms, garlic and thyme, and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in quinoa until well combined.

You can find complete recipes of this GARLIC MUSHROOM QUINOA in damndelicious.net

CREAMY PARMESAN GARLIC MUSHROOM CHICKEN

CREAMY PARMESAN GARLIC MUSHROOM CHICKEN

Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family!  This will become a new favorite!

Can I get a hallelujah for air conditioning? Our air conditioning went out in the place where we are living now and of course it is the week before the big move. As if packing and getting ready to move isn’t torture enough, I have had to do it in 85 degrees. Gah! It took 3 days for them to get it replaced and working properly. And today is the first day that it is working. You better believe I have that baby cranked down to 68. 😉

Since life is crazy busy I still realize that my kids need to eat. You can only order Little Caesars so much and eat out before you are sick of it. My kids LOVE when I take the time to cook a good meal.

Skillet meals are our favorite lately. They are ready in just 30 minutes and they taste like they are from a restaurant.

And you guys.

This Creamy Parmesan Garlic Sauce is ON POINT! It will be one of the best sauces that you will ever make!

My son said this is one of the best things he has ever eaten! I think my son is my biggest fan of my cooking. My other one is unpredictable and pretty picky but he LOVED this meal as well. Of course, he had to scrape the mushrooms and spinach off but said it was amazing.

CREAMY PARMESAN GARLIC MUSHROOM CHICKEN
CREAMY PARMESAN GARLIC MUSHROOM CHICKEN

Ingredients

  • 4 boneless, skinless chicken breasts, thinly sliced
  • 2 Tablespoons Olive oil
  • Salt Pepper
  • 8 ounces sliced mushrooms

Creamy Parmesan Garlic Sauce:

  • ¼ cup butter
  • 2 garlic cloves, minced
  • 1 tablespoon flour
  • ½ cup chicken broth
  • 1 cup heavy cream or half and half
  • ½ cup grated parmesan cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 1 cup spinach, chopped

Instructions

  1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.

You can find complete recipes of this Creamy Parmesan Garlic Mushroom Chicken in therecipecritic.com

CARAMELIZED ONION SPAGHETTI SQUASH

CARAMELIZED ONION SPAGHETTI SQUASH

Onions sautéed with butter and olive oil create this scrumptious Caramelized Onion Spaghetti Squash. Mixed with kale and mushrooms for a healthy, colorful meal.

FRIDAY, hi how are you? Thank you to everyone who responded to my new site design this past Monday and who kindly answered the questions at the end of my post—I truly appreciated all the responses. But, the giveaway winner is…..

Janelle @ Wholly Healthy

Congrats! I’ll be emailing you later today so you can claim your gift card.

What I really wanted to find out from the “survey” is if we’re all on the same page here, and it looks like we mostly are. There’s a general consensus that, when it comes to recipes, you (or maybe I should say “we”) are looking for:

Recipes with minimal ingredients. The fewer the ingredients, the more likely you are to make a recipe.

2) Recipes with attainable ingredients. If a recipe calls for strange ingredients, you probably won’t make it.

Now, with that said, “strange” ingredients is sort of a loose term, in my opinion. What one person defines as strange or uncommon another person may define as totally attainable. I’m going to do my best to stick to simple recipes that use common ingredients and require 30 minutes or less. That said, this is a HEALTHY food blog, so a recipe may call for coconut flour instead of whole wheat flour because I’m trying to healthify (<<not a word but should be) a recipe for you. Plus, I kind of love coconut flour and, from what I’ve seen, most Giant Eagle stores sell it these days.

CARAMELIZED ONION SPAGHETTI SQUASH
CARAMELIZED ONION SPAGHETTI SQUASH

INGREDIENTS

  • 1 2-3 lb. spaghetti squash
  • ¼ cup olive oil
  • 2 tbsp butter (I used dairy free)
  • 2 yellow onions, peeled and sliced into longer strips if possible
  • 1½ cup mushrooms
  • 1 cup kale
  • ¼ tsp rosemary (I used fresh, but dried would work too)
  • Salt and pepper to taste
  • Optional: parmesan cheese*

INSTRUCTIONS

  1. Preheat oven to 350°.
  2. Slice squash in half, remove seeds and place on baking sheet.
  3. Brush 2 tbsp olive oil on both sides of the squash (1 tbsp per half) and then place face down in the oven.
  4. While squash is roasting, melt butter and last 2 tbsp oil over medium-high in a large skillet.
  5. Add onions to skillet, stirring occasionally. After 5 minutes, add mushrooms.
  6. After approximately 10 minutes, the onions should start to caramelize. If they look like they’re burning at all, add an extra tablespoon of oil.

You can find complete recipes of this CARAMELIZED ONION SPAGHETTI SQUASH in thealmondeater.com

MUSHROOM AND WILD RICE SOUP

MUSHROOM AND WILD RICE SOUP

You know that moment when you create something wonderful and you just can’t contain yourself? As soon as I tasted this soup, knowing just how much I duped those hefty grams of fat usually found in cream soups, I knew this was going to be a huge hit. Saying nothing of my devious tricks, I kind of sprang a bowl of this on every member of my family as they came in the door at the end of the day.

Eyebrows were raised, yummy sounds were made and eyes rolled back into heads. Truly.

“Did you put cream in this?”

“Nope.”

“Well, what makes it so creamy?”

“I’m not telling you.”

Eyes rolled back…again.

My secret to creating this beautiful creamy texture is tofu! I’ve found that whirling up some soft silken tofu either in a blender or using an immersion blender, creates a silky cream that mimics traditional heavy cream. With tofu, you’re eliminating a huge amount of fat, saturated fats and cholesterol. One cup of heavy cream has…get ready for this…eighty-eight grams of fat! One cup of silken tofu has about eight.

We actually eat tofu often and I’ve found a tofu that we really love and I’m so excited to be working with! Mori-Nu tofu is a creamy silken tofu unlike pressed tofu packed in water. The texture is so much nicer. One of the things I love most about Non-GMO Mori-Nu tofu, is their packaging. They developed a process where the tofu is made in an aseptic package that protects the tofu from light, air and microorganisms without using any preservatives. The tofu can be kept without refrigeration for a shelf life of one year! I can’t tell you how many packages of refrigerated pressed tofu I’ve thrown out over the years! This eliminates that problem!

MUSHROOM AND WILD RICE SOUP
MUSHROOM AND WILD RICE SOUP

INGREDIENTS:

  • 2 tablespoons butter
  • 1 tablespoons olive oil
  • 10 ounces mushrooms, thinly sliced (I use baby bella)
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 1 medium carrot, diced
  • 2 to 3 cloves garlic, minced
  • 1/4 cup marsala (you can substitute with white wine)
  • 1 medium russet potato, peeled and diced
  • 2 tablespoons all purpose flour
  • 4 sprigs fresh thyme
  • 1 small bay leaf
  • 6 cups vegetable or chicken broth
  • 3/4 cup uncooked wild rice (see Notes)
  • 12 ounce package Mori-Nu Soft Silken tofu

INSTRUCTIONS:

  1. Melt butter in a large heavy pot over medium-high heat. Add the mushrooms and cook until they become golden. They’ll release their moisture first, then once the liquid evaporated, they’ll begin to brown. Remove the mushrooms from the pan and set aside in a small dish.

You can find complete recipes of this MUSHROOM AND WILD RICE SOUP in tasteloveandnourish.com

Healthy Mushroom Alfredo Pasta Bake

Healthy Mushroom Alfredo Pasta Bake

It’s baaaack!

Creamy cauliflower sauce, I mean. How long has it been now? Years? I first posted the recipe for that garlicky, creamy, healthier Alfredo type sauce in 2012, and then in 2013 I wrote a whole bunch of other recipes including a whole ecookbook with recipes using the cauliflower sauce because you and I both Could. Not. Stop. and now here it is again! Making it’s grand entrance back into my life in the most delicious pan-roasted mushroom way.

Speaking of pan-roasted mushrooms, uhmm, those little shnugins are good. When you melt a little butter in that pan and get it really nice and sizzling hot, just before browning, and then you toss in those fresh, clean, pale mushrooms and watch them soak and sizzle and slowly turn the perfect shade of roasty golden brown right before your very eyes… that’s when you know the truth about mushrooms. I’m not even going to talk about adding garlic, white wine, or any of that because I will fall right off the edge.

If I had an oven, I wou– just kidding. I won’t start that whole thing again.

But since I actually don’t have an oven and won’t have an oven until five days from now *eeeeee* I made this at HOME home, like my parent’s house, and my 12 year old brother came in and saw it being all put together and started snatching mushrooms right out of the pan. What in the? LITTLE BOY KNOWS.

You guys, I have to talk to you about something and it’s a podcast called Serial. It was recommended to me by a number of people and I’ve recently been diving head-first into the series with complete and utter reckless abandon. It’s like that with TV and me – binge-watching through a season is how I most enjoy my entertainment. So now that Serial has me wrapped around its finger, I’ve been plowing through those episodes like it’s my job. Sometimes I pull into my parents’ driveway, an hour drive from our house, and I have no recollection whatsoever of actually driving myself there. But I can, more importantly, recall every detail about Asia McLean’s letters and what truly happened in the library on January 13th, 1999.

Oh, no. I’m that girl.

Healthy Mushroom Alfredo Pasta Bake
Healthy Mushroom Alfredo Pasta Bake

INGREDIENTS

  • 1 lb. whole wheat penne pasta
  • 1 head cauliflower (about 6-7 cups of florets)
  • 3 cups reduced sodium chicken broth, divided
  • ¾ cups milk
  • ¼ cup olive oil
  • 1 teaspoon salt
  • 2 cloves garlic
  • 24 ounces fresh sliced mushrooms
  • 4 tablespoons butter, divided
  • 1 cup shredded Gruyere cheese
  • fresh sage, sliced into thin ribbons
  • extras: caramelized onions, bacon, sausage

INSTRUCTIONS

  1. Bring a large pot of water to boil. Cook the pasta for 5 minutes – it should still be a little firm. Drain, toss with a drizzle of oil, and set aside.
  2. Bring a large pot of water to a boil, add the cauliflower, and cook for 5 minutes until tender-crisp. Meanwhile saute the minced garlic with a tablespoon of butter. Using a slotted spoon, transfer the cooked cauliflower to a blender with 2 cups broth, milk, oil, salt, and sauteed garlic. Puree until very smooth. You might need to do this in batches.

You can find complete recipes of this Healthy Mushroom Alfredo Pasta Bake in pinchofyum.com