This is my very own first vegan creation that I thought up and made yesterday for lunch/dinner and I'm sure there are recipes out there but I actually just thought of this on my own so I'm a little proud of it!
Bolognese sauce, also known as meat sauce, is typically the tomato sauce with loose browned ground meat (as opposed to shaping meatballs out of the meat.)
For the "bolognese" sauce I used:
- 1/2 a medium white onion, finely diced
- 3 garlic cloves, finely diced (I love me garlic but use less if you want!)
- about 8 oz. of white mushroom, washed, dried and finely diced
- two 14.5 oz. cans of no salt added diced tomatoes (I had Muir Glen brand which was nice and chunky.)
- 2-4 Tbsp coconut oil or olive oil
1. I heated up about 2 Tbsp of coconut oil and sauteed the onions first until they were translucent and then added the garlic until it lightly browned. Then I added the mushrooms until they got "juicy". It things look too dry when you add the mushroom, add a little bit more oil so it doesn't burn.
2. When the mushrooms were nice and juicy I added the tomatoes and let it cook about 5 more minutes. I also added some fresh sprigs of rosemary and torn fresh basil leaves, a little bit of dried Italian spices, as well as salt and pepper to taste. When it finished cooking I turned off the heat and drizzled a bit of olive oil on top for flavor and mixed it in.
For the spaghetti I just baked a spaghetti squash (same as here).
For a nice hot meal it was surprisingly light and fresh. It wasn't at all thick and greasy or heavy like regular spaghetti.
The mushroom doesn't taste like meat of course but it is meaty and kind of looks meaty too.
I think this meal is pretty "allergen free" friendly as is, unless you are allergic to mushrooms and tomatoes of course. But other than that it has no wheat, dairy or soy and tastes so great!
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