Creamy Mushroom Bolognese (vegan)

It has been POURING rain here for the past week and that makes me crave warm, saucy comfort food.  Last night I wanted a bowl of spaghetti to slurp on the couch in front of my fireplace.  Bolognese with cream stirred into it was one of my favourite meals before I stopped eating meat and dairy.  This vegan recreation recipe is healthy, easy and delicious!


  • 1 tbsp coconut oil
  • 1 medium onion, diced
  • 1 lb Cremini mushrooms, chopped
  • 2 cloves garlic, minced
  • 1 cup tomato sauce
  • 1 cup kale, chopped small
  • 3/4 cup coconut milk
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 4 servings of pasta 


Sautéed onions, mushrooms and garlic in coconut oil until cooked through.

Add tomato sauce and spices, cook over medium heat until it begins to bubble, reduce heat and simmer for 10 minutes.  Add in kale and cook until wilted.

Stir in to the coconut milk and reduce heat to low.  Do not allow sauce to boil again.  

Serve over cooked pasta. Delicious!! 


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