We loved this/ nice flavors. Mine didn’t take as long to cook the mushroom part. We used a bit of nutritional yeast in place of the Parmesan.
Here is the link: https://theplantbasedschool.com/vegan-bolognese/
We omitted the oil—
Ingredients we used:
1 large onion
1 large carrot
1 large celery stalk
2 cloves garlic
Sprinkle of dried thyme
1/3 cup Tomato paste
8 ounce s of mushrooms (white button)
Salt
8 ounces brown rice pasta
Parsley
This made 2 large servings. The original recipe makes 5 servings and calls for a pound of pasta and 2 pounds of mushrooms. It also used some sage.
Go to link for how to do. https://theplantbasedschool.com/wprm_print/21832
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