How to Make a Plant-Based Bolognese Even Better Than the Meat Version!

Chop one whole onion into fairly similar pieces as the carrot and celery.

Cut off the ends of the carrots, cut them in half, and slice them into quarter-inch pieces.

Cut off the ends of the celery and chop it similarly to the carrots.

Break up the stems of shiitake mushrooms and put them in a blender.

Pulse half of the shiitake mushrooms in a food processor about 10 to 15 times to maintain some texture.

Soak dried porcini mushrooms in lukewarm water for about 45 minutes, then drain and chop them roughly.

Heat a cast iron Dutch oven over medium heat and add 3 tablespoons of vegan butter and 1 tablespoon of extra virgin olive oil before the oil heats up.

Add the chopped onion to the pot and stir until they start to turn translucent.

After about 5-7 minutes, add the chopped celery and carrots to the pot and cook until the carrots start to soften.

Add the mushrooms to the pot, along with another tablespoon of olive oil, a pinch of kosher salt, and freshly ground pepper.

Cook the mushrooms for about 5-7 minutes, scraping any browned bits off the bottom of the pot as they stick.

Add 1 cup of unsweetened oat milk and the reserved mushroom soaking water to the pot, stirring to combine.

Bring the mixture to a medium boil and let it boil for 5-10 minutes until the water boils off.

Add a splash of nutmeg to the mixture while it boils down.

Once the water is mostly boiled off, add a dry white wine to the pot and let it reduce.

Add a can of whole peeled tomatoes to the pot, cutting them up with a knife if necessary, and stir.

Bring the mixture back to a boil, then reduce the heat to a simmer and let it sit.

Equipment Needed

Spice Level:

Dietary