VEGAN MUSHROOM BOLOGNESE

Vegan Mushroom Bolognese image

Provided by Fioa

Time 55m

Yield 4

Number Of Ingredients 13

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2 tablespoons olive oil
1 onion, chopped
1 medium carrot, diced
1 celery stalk, diced
2 cloves garlic, minced
2 cups button mushrooms, quartered
1 cup red wine
1 (14.5 ounce) can whole peeled tomatoes
1 tablespoon salt
1 teaspoon ground black pepper
½ teaspoon dried sage
3 bay leaves
½ teaspoon basil

Steps:

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.
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.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 12.8 g, Fat 7.2 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 1923.1 mg, Sugar 5.8 g