I’ve long had an issue with eating mushrooms, but of late I’ve started to incorporate them into my diet and I’m actually enjoying it! After our recent visit to Pieminister, my mushroom intake has definitely increased, and I’m so pleased to be able to share our recipe for Easy Vegan Mushroom Spaghetti Bolognese with you today.
We’ve always loved cooking and baking, but since going vegan in January, our experimental side has really taken over in the kitchen. We are on a mission to recreate lots of our favourite meals, from vegan bolognese to vegan carbonara (this is currently a work in progress!), and not only is it interesting, it’s also a lot of fun!
Vegan cooking sometimes feels very scientific, and I kinda love that! It reminds me of studying my Chemistry A-Level and experimenting with different combinations, except there’s little chance of an explosion these days (but never say never, haha!). I love trying different things out, and mushrooms have definitely been our main focus of late.
When it comes to bolognese it’s really hard to replicate the ‘meaty’ texture once created by meat. We’ve tried red lentils (and I love including red lentils, because they’re so good for you, but they do taste slightly chalky…), we’ve tried soya and it was a little chewy and flavourless (maybe we need to work on this?) and when it came to mushrooms we were all a bit apprehensive.
I think the key to using mushrooms is flavour and technique. If there’s too much moisture and they’re chopped too finely, they can become very mushy. With regards to flavour, it’s all about herbs and spices, and since going vegan our spice rack is full to the brim with interesting flavours, I love it!
Molly joined me in the kitchen to test this recipe out, she adores getting involved and cooking along with us, as does George. I think it’s so important to get children involved in the cooking and baking process from a young age, it gives them life skills they’ll never regret learning for sure!
Easy Vegan Mushroom Spaghetti Bolognese