Mushroom Bolognese Spaghetti (Vegan) | PlantBased & More
Turn this classic Italian favorite into a plant-based, vegan version! It's rich, chunky, and beautifully flavored by ground mushrooms and carrots which both serve as meat counterparts. You can enjoy this throughout the week - It keeps, reheats, and freezes well! Top it with plant-based cheese, and it's an instant hit for the kids!
INGREDIENTS:
300g Spaghettini, cooked according to package instructions
5 cloves garlic, minced
1 onion, chopped
1 kg Spaghetti Sauce
250g ground mushroom
1 carrot, chopped
1 teaspoon each of dried oregano, dried Italian seasoning, chili flakes
Fresh basil leaves, chiffonade, about 3 tablespoons
about 2 tbsp olive oil
about a cup of pasta water
Salt and pepper to taste
Plant based cheese to top (we used Emborg, shredded)
PROCEDURE:
1 First prepare the mushroom and carrot mince: Using a food processor, pulse the ground mushroom and carrot into fine bits. Set aside.
2 In a pan, heat 2 tbsp of olive oil over medium heat. Add in the onions and saute for about 2 minutes. Add in the garlic and saute for about 30 seconds. Add the dried oregano, Italian seasoning and chili flakes. Let the spices infuse with the oil, garlic, and onions, about a minute.
3 Add in the ground mushroom and carrot mixture in the pan and saute for 5 minutes. Add the tomato sauce and fresh basil in the pan. Season with salt and pepper. Cover and let simmer over low heat for 20 to 30 minutes, adding pasta water if the sauce gets too thick (we added about a cup, you may adjust depending on your preferred consistency). Stir ocassionally.
4 Adjust salt and pepper to taste at the end. Serve the sauce over cooked pasta and top with plant-based cheese!
Like.Follow.Share.
For more flexitarian and plant-based recipes, visit:
FB:
IG:
Subscribe to our channel and press the bell button to get notifications when we post our new plant-based recipes!
Amazing Mushroom Bolognese
My rich and comforting Mushroom Bolognese recipe has silky handmade pappardelle pasta, tons of flavor and just hits the spot on a cold frosty day! It simmers away for a while and fills your house with the most amazing smell. You can make it as a vegetarian dish or with crumbled bacon but either way everyone will love it! I love making homamade pasta for this but it's really just as delicious with whataver pasta you love. This recipe just so happens to be from the Winter chapter of my book so if you have a copy, crack it open and bake along with me!
ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
Vegan Bolognese with Mushrooms & Red Lentils | Minimalist Baker Recipes
Easy, flavorful pasta with mushrooms, veggies, and red lentils in a rich, herby tomato sauce. A satisfying vegan entrée with just 10 ingredients required!
Full Recipe:
FOLLOW US!
Blog:
Instagram:
Twitter:
Facebook:
Getting SAUCEY with this BOLOGNESE inspired vegan recipe
ORDER YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
LEARN HOW TO MAKE AN EASY AND TASTY PLANTBASED BOLOGNESE RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Everyday is a great day to slurp spaghetti noodles. Join me in this episode and learn how to make an absolutely delicious Bolognese inspired recipe tonight! Let's begin
Ingredients:
200g extra firm tofu
2 tbsp chili oil (
1 tbsp soy sauce
1 1/2 tbsp dark soy sauce
1 red onion
4 pieces of garlic
2 carrots
3 stalks celery
2 tbsp olive oil
1/4 tsp salt
pepper to taste
1 tsp crushed pepper flakes
1/2 tsp dried oregano
2 tbsp tomato paste
1 cup red wine
3 cups tomato purée
1/2lb spaghetti
fresh basil to serve
Directions:
1. Pat dry the extra firm tofu with a paper towel and mash into a crumble with a fork
2. Heat up a nonstick pan to medium heat. Add the chili oil followed by the crumbled tofu. Sauté for 3-4min
3. Add the soy sauce and dark soy sauce. Then, sauté for another couple of minutes. Set the crumble aside
4. Finely chop the red onion, garlic, carrots, and celery
5. Heat up a stock pot to medium heat. Add the olive oil followed by the red onions. Sauté for 2-3min. Then, add the garlic, salt, pepper, crushed pepper flakes, and dried oregano. Sauté for 2-3min
6. Add the carrots and celery. Sauté for 5-6min. Add the tomato paste and sauté for 2min
7. Add the red wine and cook for 2min. Add the crumbled tofu and the tomato purée. Give the sauce a good stir
8. Place on a lid half covered and let it simmer on medium low for 20-30min
9. Bring another pot of water to boil when you're ready to cook the pasta. Boil the pasta for a minute less to package instructions
10. Transfer about 1/2 cup of the pasta water to the simmering sauce and give it a good stir
11. Strain out the water from the pasta and add as much or as little sauce to the pasta as you'd like and cook for 1-2min
12. Plate and serve the pasta with fresh basil and freshly cracked pepper
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
Easy Bolognese With Mushrooms Recipe | Chef Ricardo Cooking
Chef Ricardo Accessories Easy Bolognese With Mushrooms Recipe | Chef Ricardo Cooking
Memberships
Memberships
NEW VIDEO EVERY DAY!
SUBSCRIBE to Chef Ricardo Cooking ▸
TURN ON NOTIFICATIONS ????
SUBSCRIBE TO MY JUICE BAR CHANNEL!
SUBSCRIBE TO MY SALAD BAR CHANNEL!
FOLLOW ME ON SOCIAL MEDIA!
TWITTER ▸
GOOGLE+ ▸
INSTAGRAM ▸
FACEBOOK ▸
FIND MORE RECIPES ON MY WEBSITE!
▸
DONATE TO OUR COOKING STUDIO
▸
MY COOKING BOOK IS OUT! SHOP NOW!
▸
HOW TO MAKE MONEY EVERYDAY!
CHECK OUT MY TOP 25 RECIPES ⇨
About Chef Ricardo Cooking:
Ricardo Campbell, more popularly known as Chef Ricardo was born in Jamaica and grew up in the busy hotels and restaurants of Ocho Rios, one of Jamaica’s main tourist cities. He cooks and prepares first class Caribbean dishes, and shares his passion for food with the world. Follow Chef Ricardo on his mission to promote Caribbean Cuisine!
[Video Title]Easy Bolognese With Mushrooms Recipe | Chef Ricardo Cooking
[Video URL]
Chef Ricardo Cooking
This Delicious Vegan Mushroom Bolognese Recipe is a Must Try
The secret to the success of this vegan mushroom Bolognese recipe lies in its ability to mimic the texture and depth of flavors found in traditional versions.
Printable Recipe:
Support us:
Recipes and photos by Those Vegan Chefs
Instagram:
Facebook:
Pinterest:
Tiktok:
Music:
Get your copy of The Vegan BBQ E-book Now: