
VEGAN RAGÙ ALLA BOLOGNESE
The Italian classic in a vegan version. We have veganized the original recipe and used chopped mushrooms instead of vegetable minced alternative, for even more flavor!
Ingredients
- 400 g tagliatelle
- 250 g brown, fresh mushrooms
- 1 big onion
- 2 carrots
- 2 stalks celery
- 800 g peeled tomatoes
- 1 splash soy sauce
- 1 splash plantbased milk
- Italian seasoning to taste
- salt and pepper to taste
Instructions
- Chop mushrooms very finely, preferably with a blender.
- Finely chop the onion and sauté in a little olive oil.
- Add mushrooms and sauté for a few minutes.
- Deglaze with a dash of soy sauce and milk.
- Add the finely chopped carrots and celery to the pan and simmer everything together.
- After 5 minutes, add the peeled tomatoes and season to taste.
- Now cover and simmer over low heat for at least 1 hour. The longer the better, so that the flavors can combine. Stir in between.
- Cook the tagliatelle according to instructions and serve with the bolognese.