Vegan spaghetti bolognese may be a recipe that only addresses vegans, but it’s actually not. It’s such a delicious dish that, whether it’s vegan or not, everyone can approve of the recipe. The taste is not exactly the same as meaty bolognese, but it’s quite close. In fact, it’s close enough to convince those who have tried meaty bolognese without paying attention. But what’s important is the taste, regardless of its content.
I used oyster mushrooms and walnuts instead of meat in the recipe. You know that oyster mushrooms are a substitute I often use in my vegan recipes. Vegan mushroom schnitzel, mushroom kokoreç, and vegan burger are some of the best examples of this. Oyster mushrooms give fantastic results in all of these. The best thing is that they have low carbohydrate levels. Good alternatives to meat such as beans and lentils have significantly higher carbohydrate levels compared to mushrooms. Moreover, using these with foods that are already carbohydrate bombs like pasta can detract from the taste a bit.
You can use vegan minced meat sauce in all dishes that use minced meat sauce, including vegan spaghetti bolognese. It will give magnificent results in all of them. I’ll share a few different examples in the coming days. I can’t help but mention that it’s a sauce that goes very well with oven-baked dishes.
Oyster mushrooms are my favorite mushrooms in vegan recipes because they contain relatively less water, don’t darken, and have a very mild flavor that doesn’t stand out in the mixture. But you can use any mushroom of your choice according to your conditions
- Preparation Time:
- Cooking time:
- 500g pasta
- 250g oyster mushrooms
- 1 onion
- 1 green pepper
- 1 carrot
- 1 clove of garlic
- 1/2 cup of walnuts
- 1 tablespoon of tomato paste
- 1 tablespoon of red sweet paprika
- 3 tablespoons of vinegar
- 8 tablespoons of olive oil.
- Finely chop the onion and pepper and sauté in 5 tablespoons of olive oil in a large pan until softened.
- Add the tomato paste and sauté until the fragrance is released.
- Add the paprika and stir.
- Grind the mushrooms and walnuts into a fine mixture until they are evenly ground.
- Add the mixture, crushed garlic, and grated carrots to the pan and stir.
- Add salt, pepper, vinegar, and water, stir and let it cook until it reaches the desired consistency.
- Boil the pasta according to the instructions on the package and strain.
- Add 3 tablespoons of olive oil and stir.
- Serve the pasta on individual plates and pour the sauce over each portion.
- Decorate with any desired chopped herbs.