Grammy's Kitchen · Bolognese Sauce · Vegan Mushroom Bolognese
One of 115 bolognese sauce recipes we measured
from www.eatingwell.com
It ranks #1 of 115 for gravy quality among the bolognese sauce recipes we compared. 4 cooks on www.eatingwell.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 115.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 45% |
| fat | 0% | 4% |
| aromatics | 0% | 26% |
| vegetables and beans | 0% | 126% |
| collagen idx | 0.0 | 0.8 |
| marbling idx | 0.0 | 0.6 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound white button mushrooms, divided |
| 27 g | 2 tablespoons light vegetable oil |
| 80 g | 0.5 cup chopped onion |
| 85 g | 0.66666668653488 cup chopped carrots |
| 67 g | 0.66666668653488 cup chopped celery |
| Pinch of salt | |
| 122 g | 0.5 cup unsweetened oat milk |
| 1 g | 0.25 teaspoon nutmeg |
| 118 g | 0.5 cup dry white wine |
| 242 g | 1 cup canned crushed tomatoes |
| 454 g | 1 pound whole-wheat pasta, preferably ancient-grain (see Tips) |
| Vegan Parmesan cheese for garnish (see Tips) |
Method: 4 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made some changes. I didn't have white wine so I used diluted apple cider vinegar instead. I omitted salt and replaced with a "fines herbes" mix and red pepper chili flakes for a punch. The water kept evaporating so I added a splash more tomato sauce since I” — a cook, 3★
“Really tasty, I used rice vinegar instead of wine, next time I will use wine. I used parmesan cheese since we are not vegan. All in all a very satisfying meal!” — a cook, 5★