Winter is a time for stews, soups and sauces. Today I’m sharing a fun twist on a classic – Mushroom Bolognese (gluten-free, vegan). It’s hearty, comforting, nutrient packed and meatless.
As part of my 2018 intentions (more to come on this), I want to push myself to try new things this year. Whether it’s in my cooking, everyday routine, social activities or just mindset, I want to open myself to myself to new things, even if they seem “not me,” scary or hard.
Today’s recipe is just that – A Mushroom Bolognese
I love vegetables and am always trying to find new ways to eat less meat. But a bolognese made entirely of mushroom? Not be… at least not in the past.
If I had seen this recipe last year I would have been intrigued, scared and probably wouldn’t have made it. Will it be weird and too mushroom-y? Will it be a weird texture? Am I going to like it? Why mess with a classic?
Not in 2018!
I made this recipe and was pleasantly surprised. It’s delicious, easy and a great twist on a meat heavy classic.
My favorite thing about this recipe is the texture. It’s crazy but you end up with a soft meat-like texture from the mushrooms that is really yummy! Plus this recipe requires virtually zero chopping and takes less than 30 min! Which is AWE-SOME!
A simply made sauce that develops deep flavor and is perfect on pasta or even your favorite grain. What I’ve learned so far this year is that a mushroom bolognese is not nearly as scary as it sounds and in the end is freaken scrumptious.
Recipe inspired by The Chew.