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Vegan Bolognese

Vegan Bolognese
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1 Tbsp Coconut oil

5 Cloves garlic, chopped

1 small onion, chopped

2 - 8 oz cans water chestnuts, drained and finely chopped

1 pound portobello mushrooms, finely chopped

4 Tbsp Grass-fed butter

Summa Salts, sausage flavor to taste (or Himalayan sea salt and all-purpose seasoning)

Ground black pepper to taste

1 jar Michael’s of Brooklyn tomato and basil sauce (or organic, sugar-free sauce of your choice)


Add coconut oil to a large saute pan on medium heat. Add onions and garlic and cook until aromatic and translucent. Add chopped mushrooms, water chestnuts, and butter and cook until water evaporates. Add seasoning to taste. Add sauce and bring to a simmer.

Serve over spaghetti squash, lentil pasta, zucchini noodles or quinoa-stuffed portobello mushroom caps.

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