Vegan mushroom bolognese

 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