Quinoa Mushroom Bolognese

Name: Quinoa Mushroom Bolognese
Cuisine: Canadian
Ingredients: 4 tsp Extra virgin olive oil; Salt & Milled black pepper, to taste; Salt & Milled black pepper, to taste; 2 tbsp Onion, small dice; 2 tbsp Carrot, small dice; 2 tbsp Celery, small dice; 1 tbsp Parsnip, small dice; 1 tsp Garlic Cloves, peeled, shaved; ¼ tsp Sage, sliced; ¼ tsp Parsley, sliced; ¼ tsp Basil leaf, sliced; ½ Bay Leaf; ⅔ cup Red wine, dry; 4 oz Wild mushrooms; ¾ cup Dry red quinoa, 2 cups cooked; 2 tsp Tomato paste; ½ tbsp Red Miso paste; 4 oz Peeled tomatoes, 1 tsp Soy sauce; 4 oz Peeled tomatoes, 1 tsp Soy sauce; 3 tbsp Almond milk; 2½ tbsp Eggplant flesh, roasted, chopped; Grapeseed oil, to finish

Preparation info

Difficulty
Easy

Appears in

Viva La Lobster

By Grant MacPherson

Published 2025

About

Ingredients

4 tsp Extra virgin olive oil
Salt & Milled black pepper, to taste
2 tbsp Onion</

Americas
Canada
Pasta
Vegan

Method

Heat half of the oil in a skillet over medium heat add the onions, carrots, celery & parsnip. Cook until soft, no colour.

Add the garlic, half of the parsley & basil. Add the Red wine & bay leaf, reduce the heat, simmer until the wine is almost reduced to dry, set aside.

Add the remaining oil to another skillet, warm over medium heat, add the mushrooms - cook until t