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Vegan Bolognese Sauce with Mushrooms & Eggplant
ORDINARY VEGAN17Ingredients
2Hours
100Calories
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Ingredients
US|METRIC
6 SERVINGS
- 16 oz. mushrooms (cut into 1//4 inch dice, use any you like - I like a combination of Portobello, Cremini & White - if you use a dried mushroom, make sure you soak them in hot water until soft about 30 minutes and don't throw away the water, add it to the sauce)
- 1 small onion (cut into ¼ inch dice)
- 2 medium carrots (peeled and cut into ¼ inch dice)
- 3 garlic cloves (minced)
- 1 small eggplant (8 ounce peeled and cut into ¼ inch dice)
- 1/2 tsp. salt
- fresh ground black pepper
- 1 tsp. dried thyme
- 1 tsp. dried basil
- 2 Tbsp. tomato paste
- 1 Tbsp. white miso paste
- 28 oz. crushed tomatoes
- 1/2 tsp. sugar
- chopped fresh basil (for topping, optional)
- 12 oz. zucchini noodles (*recipe below or pasta noodles)
- 2 zucchini (large, about 1½ pounds)
- 1 pinch salt
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NutritionView More
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100Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories100Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium600mg25% |
| Potassium1090mg31% |
| Protein7g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A90% |
| Vitamin C60% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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