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My vegan mushroom bolognese is a fun spin on the Italian classic. Mushrooms are used for a rich and delicious vegan bolognese that is sure to please the whole family! 




I’ve partnered with the Food Club to bring you this Mushroom Vegan Bolognese recipe as part of their Family Favourites Challenge. This fabulous challenge takes a look at food and recipes, and how they have been passed down through the generations.

Rosa was a lovely Italian lady that lived next door, with her husband, to my grandparents. They had the most amazing vegetable garden which was always overflowing with fabulous fresh vegetables.

When my brother and I visited my grandparents, if we were good, we were allowed to go next door to visit Rosa, feed her chickens, and help pick various vegetables for that night’s dinner.

Rosa’s garden produced so many vegetables that my Grandmother was the lucky recipient of any surplus vegetables, some of them unfamiliar to my Scottish grandmother.

So, over the years, Rosa started to teach my Grandmother some of her favourite family recipes, partly to show my grandmother how to use those vegetables. And this was how my Grandmother started making spaghetti bolognese (known to the Italians as ragu).

Over the years, each generation of my family has put their spin on this classic recipe. My Grandmother had her version, ever so slightly tweaked from Rosa’s, to suit my Grandfather’s palate. Mum had hers and now, I have my vegan spaghetti bolognese.

My mushroom vegetarian bolognese sauce recipe is the biggest deviation from the classic, but, in many ways, I think it stays true to this ultimate comfort food.

Replacing the ground meat, traditionally found in spaghetti bolognese are juicy, umami-laden mushrooms for a delicious vegan bolognese sauce.

I use mushrooms as a faithful meat replacement in so many recipes (my Mushroom Shepherd’s Pies, Mushroom and Quinoa Meatballs, and my Mushroom Banh Mi are great examples) and they work just as well here, helping the vegetarian bolognese sauce to develop many of the rich, complex flavours of the original that the spaghetti absorbs.


PREPARATION


Place a large frying pan over a medium heat and add the olive oil. Add the onion, carrots and celery, season with salt and cook until slightly golden and caramelised.

Next, add the mushrooms. I like to do this in 4 batches, so they all get a chance to cook properly. Once each batch is cooked add more, until all of the mushrooms are cooked. Add the garlic and thyme, and cook for 2 to 3 minutes, or until the garlic is cooked.

Now remove the wild mushrooms from the boiling water, reserving the soaking water, and roughly chop the wild mushrooms. Add to the wild mushrooms along with the tomato paste to the pan and increase the heat to medium-high. Add the red wine, mushroom soaking liquid and soy sauce. Cook until the wine has almost evaporated before adding the tinned tomatoes and season with salt.

Move the frying pan to your smallest burner, cover and reduce the heat to low and simmer for 30 minutes to 1 hour (depending on your patience although the longer it cooks the better the flavour, check and stir occasionally to make sure it isn't catching), or until the sauce is thick and rich. Check and adjust the seasonings as necessary and remove from the heat.

Just before the sauce is ready, bring a large saucepan of water to a boil. Season generously with salt, and add the spaghetti and cook according to the packet directions. Drain, reserving 1/4 cup of the pasta cooking water and return to the saucepan and top with the mushroom bolognese and cooking water. Toss to combine and divide between 4 bowls to serve. Top with grated parmesan or nutritional yeast if you are vegan.





INGREDIENTS


2 tbs olive oil
1 onion diced
2 medium sized carrots peeled and diced
1 celery stalk diced
3 cloves of garlic chopped
1 tbs thyme leaves roughly chopped
10 g (1/3 oz) dried wild mushrooms reconstituted in 2½ tbs boiling water
500 g mushrooms diced, 1 pound
1 tbs tomato paste
1 cup red wine shiraz and pinot noir work well here
2 tbs soy sauce
400 g (14 oz) can of chopped Italian tomatoes
salt and pepper to taste
400 g (14 oz) dried spaghetti




NUTRITION INFORMATION

Serving Size: 1 (103 g)     Servings Per Recipe: 6

Calories 52    Calories from Fat 1 3%    Total Fat 0.2 g 0%    Saturated Fat 0 g 0%    Cholesterol 0 mg 0%    Sodium 17.2 mg 0%    Total Carbohydrate 6.9 g 2%    Dietary Fiber 1.5 g 5%    Sugars 2.6 g 10%    Protein 1.1 g 2%



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Mac and Cheese gets even better with a crunchy, spicy topping.

Flamin Cheetos Mac and Cheese has a crunchy topping of crushed Flamin Hot Cheetos. The mac and cheese itself is creamy, cheesy, and spicy. This is definitely a mac and cheese for people who like their food spicy!







As far as spicy snacks go, I don’t think it gets any better than Flamin Hot Cheetos. With this Flamin Cheeto Mac and Cheese, you get the flavor and heat of Flamin Hot Cheetos without turning your fingers red.

The contrast in textures in this mac and cheese- soft noodles, creamy cheese filling, and crunchy cheeto topping- is the best!







Now, I said that this mac and cheese is for spice lovers and not only does the mac and cheese get spice from the cheetos, but I’ve used Pepper Jack cheese (along with cheddar) and added some cayenne pepper to amp up the spice some.

This is not a mac and cheese for the faint of heart!




INSTRUCTIONS


Preheat oven to 350 degrees and lightly grease a 7X11-inch baking dish.

Melt butter in a large saucepan over medium heat.

Sprinkle in flour and whisk in, cooking for 1 minute.

Gradually whisk in milk and half-and-half. Keep whisking until it comes to a simmer and simmer for about 2 minutes.

Add cayenne pepper, salt and black pepper.

Turn heat to low. Add cheese a handful at a time, whisking until melted.

Add cooked pasta to prepared pan. Pour cheese sauce on top, stirring to mix the cheese sauce in.

Combine crushed cheetos and melted butter and scatter evenly on top.

Bake for 15 to 20 minutes






INGREDIENTS


8 ounces elbow or corkscrew pasta, cooked to al dente
4 tablespoons butter
1/4 cup flour
1 1/4 cups milk
1 cup half-and-half
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (8-ounce) block sharp cheddar cheese, shredded
1/2 an (8-ounce) block pepper jack cheese, shredded
1 cup coarsely crushed Flamin Cheetos
1 tablespoon butter, melted




NUTRITIONAL INFORMATION

Serving Size 1 Cup 250g


Calories 6473kcal    Calories from fat 3851    Total Fat 428g     Saturated Fat 236g    Cholesterol 1247mg    Sodium 5161mg    Carbohydrate 401g    Dietary Fiber 16g    Sugars 48g     Protein 251g




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ONE OF MY FAVORITES RECIPES FOR MAC & CHEESE DELICIOUS AND QUICK AND EASY PERFECT DINNER WHEN SHORT ON TIME





Deliciously creamy Baked Mac & Cheese, loaded with sour cream, bacon, and chives and topped with buttery bread crumbs. The BEST mac & cheese ever….sure to become a family favorite!







The only requirement for this Loaded Mac & Cheese is that you like your mac & cheese creamy. Because this is the creamiest mac & cheese ever! It’s perfect for family dinners, and kids, and feeding a crowd….and even though it’s particularly delicious right out of the oven, it reheats well (and makes a big pan), so you can plan on some leftovers. 







INSTRUCTIONS


Cook macaroni according to package instructions. Rinse with warm water and drain completely.
In a large saucepan, melt butter over medium-low heat.

Stir in flour; continue cooking over medium-low heat, stirring constantly, 5-7 minutes or until mixture begins to turn golden.

Slowly add milk. Cook, stirring constantly, over medium-low heat until thickened to the consistency of gravy and bubbly.

Remove from heat; add cheese and stir until melted.

Mix cheese mixture with cooked macaroni; pour into greased 9x13 inch casserole dish.

Combine bread crumbs and melted butter; sprinkle over mac & cheese.

Bake at 375 degrees 20-30 minutes or until bubbly.

Remove from oven; top with crumbled bacon, chives, and sour cream.







INGREDIENTS


3 c. elbow macaroni
4 Tbsp. butter
1/4 c. flour
1/2 tsp. dry mustard
1 1/2 tsp. salt
1/2 tsp. pepper
5 c. milk
8 oz. block sharp cheddar cheese shredded
8 oz. block monterey jack cheese shredded

Topping

1/2 c. panko bread crumbs
2 Tbsp. butter melted
1/2 package bacon cooked and crumbled
1 Tbsp. minced chives
sour cream




NUTRITION INFO

Serving Size: 1 (126 g)     Servings Per Recipe: 4


Calories 374.2    Calories from Fat 232 62%    Total Fat 25.8 g 39%    Saturated Fat 11.6 g 58%    Cholesterol 51.9 mg 17%    Sodium 719.1 mg 29%    Total Carbohydrate 20.6 g 6%    Dietary Fiber 0.8 g 3%    Sugars 0.7 g 2%    Protein 14.6 g 29%




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Fast and affordable, chicken is king when it come to dinnertime fast meal. Whatever cuisine you crave, we've got five-star recipes for you, all under 30 minutes. This Cook's Network set of recipes is perfect for all the mom's short on time, and we all know times like that are never far away. This 21 Recipe is a life saver on a busy weeknight 



QUICK&EASY CHICKEN MARSALA


This is a DELICIOUS, easy and quick meal. It's just fancy enough that I feel like we're eating something really special without spending hours in the kitchen or a ton of money. That being said, I didn't give it five stars because I think the sauce needs to be at least doubled.



>>>>> See Recipe >>>>>






LEMON GARLIC CHICKEN MILANESE


Pan fried chicken breast with herbs and lemon, topped with lemon garlic dressed greens. Perfect when served with simple pasta or rice, this is a meal your family will ask for, time and time again, this lemon garlic chicken milanese might be perfect meal for you.



<<<<<< See Recipe >>>>>






QUICK & EASY BUTTER CHICKEN


Butter Chicken! The name alone can make you want to enjoy this ever-so-popular Indian dish. Butter Chicken continues to be hit amongst Indians and foreigners alike, especially those who want a taste of Indian cuisine. There are many versions of how this dish was created and most historians agree that the iconic Butter Chicken was invented in the kitchens of Moti Mahal. Recipe is quick and easy 



>>>>>> See Recipe >>>>>






CHICKEN & RICE BAKE


This is my favorite chicken and rice recipe. Simple and straight forward and doesn't make a huge amount. Just right for 2 adults and 2 small children. The only thing I ever change is the soup. Sometimes I use cream of chicken, or cream of chicken with herbs, or even cream of mushroom and roasted garlic. I do use chicken tenderloins and use less than the recipe calls for due to finances.



<<<<< See Recipe >>>>>






CAJUN CHICKEN STRIPS


This recipe is one of my very favorites for many reasons it is jummy and most important quick and easy, it’s absolutely perfect! moist, juicy, fried chicken strips coated with cajun spiced bread crumbs….it’s finger licking deliciousness!



<<<<<< See Recipe >>>>>







COOK'S NETWORK CHICKEN LAZONE


Chicken breasts Lazone pan-fried in butter and a homemade seasoning mix with the most amazingly, out-of-this-world cream sauce! And it’s so quick and easy perfect when i am short on time!



<<<<< See Recipe >>>>>






BBQ Chicken with Bacon and Cheddar


This bbq Chicken with Cheddar sweet bacon make's my Sunday weeknight or weekend dinner perfect, and my family just love it. The delicious flavor combination of chicken, smokey bacon, spicy BBQ sauce and the creamy, nice flavor of the Cheddar cheese is what you need after a long day.



<<<<< See Recipe >>>>>






CHICKEN WITH MUSHROOMS AND MUSTARD


In our kitchen, a good-quality Dijon mustard is one of those must-have, staple ingredients that we always have on hand! We add it to so many recipes – vinaigrettes and dressings, and it’s a terrific addition to our world famous potato salad!



<<<<< See Recipe >>>>>






COOK'S NETWORK SALSA CHICKEN


I remember the first time i made this easy recipe for Salsa Chicken, It’s so simple that you really don’t even need a recipe! I’ve got one here for you anyways, though.

It’s basically some chicken breasts sprinkled with a little spices and baked with salsa and cheese. Garnished with some green onions for a prettier presentation, if you wish!



<<<<< See Recipe >>>>>






Quick and Easy Chicken and Dumpling


Chicken and dumplings in 30 minutes makes for a quick and easy on a busy day feast. The trick to having this on the table in 30 minutes, is by using rotisserie chicken.  I’m certain, I don’t have to tell you how comforting a bowl of chicken and dumplings is after a long busy day. I was blessed to grow-up with this hearty dish as a regular rotation on the menu in my Mom’s kitchen. It’s Southern Comfort at it’s finest.



<<<<< See Recipe >>>>>






GRILLED CHICKEN QUESADILLAS


One of my favorite snacks or appetizers or quick lunch is a quesadilla. There’s nothing better than a flour tortilla loaded with lots of cheese, am I right? These Grilled BBQ Chicken Quesadillas have all the flavors we love in BBQ chicken pizza but without all of the hassle of making it from scratch. It’s really easy to put together, too!



<<<<< See Recipe >>>>>





QUICK HOISIN CHICKEN STIR-FRY


This quick stir fry is just what every busy mom need's to feed her family this past week.  As long as my family keeps requesting stir fries, I will keep making them at least once or twice a week.  They are a great way to make quick and nutritious meals that can feed my family as well give me some yummy leftovers when I am home alone for lunch during the week



<<<<< See Recipe >>>>>






CAJUN CHICKEN PASTA SKILLET


These simple ingredients come together to create a meal that’s worth gathering around the table to eat with loved one's.  Not only that, but it’s easy to fix.  And any leftovers can be reheated for later.  In our house, we never know if how many people we will have for dinner so i make an extra one or two servings just to be on a safe side.



<<<<< See Recipe >>>>>





GRILLED CHICKEN FLATBREAD PIZZA


On most days we have some leftover chicken? Either it’s baked or grilled, or from a rotisserie chicken, throw it on some flatbread with mozzarella cheese, fresh tomatoes, and fresh basil leaves. Grill or bake it until the cheese is melted. And there you go you have perfect dinner meal quick and easy



<<<<< See Recipe >>>>>





TERIYAKI CHICKEN NOODLE SALAD


Here is a great healthy and light lunch recipe you can make using leftover spaghetti. Most of the time i boil a little more pasta than I need so I can use it for something else. In this case, the spaghetti I had leftover, I used to make a nice Teriyaki chicken Noodle salad. 



<<<<< See Recipe >>>>>






PESTO "FRIED" CHICKEN


These past months i had enough of pesto pasta i needed something different? replace pasta this time and use your basil pesto for this mind-blowing pesto roasted chicken today! You will be supersized how easy and quick this dish preparation is your oven does all the heavy work enjoy my friend



<<<<< See Recipe >>>>>







MEXICAN CHICKEN TORTILLA SOUP



This Mexican Chicken Tortilla Soup has the perfect mix of ingredients and spice's that i love  alongside a healthy serving of vegetables, all in a warm, comforting broth. And it only takes an short time to make i love it it's quick and easy just what i need 



<<<<< See Recipe >>>>>







LEMON GARLIC CHICKEN ASPARAGUS PASTA


Lemon Garlic Chicken Asparagus Pasta – juicy chicken & tender asparagus, tossed in a delicious creamy lemon garlic sauce. Best of all is quick, Lemon Garlic Chicken full of bright spring flavors, and comes together easily in under 30 minutes!



<<<<< See Recipe >>>>>






CHEESY BROCCOLI, CHICKEN AND RICE BOWLS


This Cheesy Broccoli, Chicken and Rice Bowls recipe is easy to make for lunch meal prep or weeknight dinners your choice, it is tossed with a lightened-up cheddar cheese sauce, and it’s totally comforting and delicious. And best of all quick and easy



<<<<< See Recipe >>>>>






THAI CHICKEN FRIED RICE WITH BASIL


Thai Chicken Fried Rice, is quick and easy and it's made from simple ingredients with an AMAZING amount of unexpected flavor!

Before you do anything… you need to read this post and make this dish THIS week.



<<<<< See Recipe >>>>>






MELT-IN-YOUR-MOUTH CHICKEN BREASTS


MELT IN YOUR MOUTH CAESAR CHICKEN is made with only 3 ingredients (Quick and Easy) and is oh so tender and delicious. Easiest tastiest weeknight dinner you will ever prepare enjoy my friends. 




<<<<< See Recipe >>>>>









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Lemon Garlic Chicken Asparagus Pasta – juicy chicken & tender asparagus, tossed in a delicious creamy lemon garlic sauce. Best of all is quick, Lemon Garlic Chicken full of bright spring flavors, and comes together easily in under 30 minutes!






With spring just around the corner, I can’t get enough of all the fresh produce starting to show up everywhere.

Asparagus is by far my favorite spring vegetable and I love pairing it with lemon and garlic.






It’s seriously my idea of heaven and when you toss them together with some tender chicken and creamy pasta, you’ve got one simple and amazing meal!

Something our family can use more of when life gets busy.






This Lemon Garlic Chicken Pasta is a quick and easy dish bursting with bright and fresh flavors. Best of all, it comes together with just a few ingredients in under 30 minutes. Perfect for those crazy weeknights.

For this recipe, I used bow tie pasta, but penne or any other medium-length pasta you like would be delicious. The chicken, asparagus and creamy lemon garlic sauce cook up in the same skillet, soaking in all those incredible refreshing flavors.

Serve with some cheesy Parmesan, fresh lemon slices and chopped parsley for an incredibly tasty family-friendly dinner!






INSTRUCTIONS

In a large pot bring water to a boil and add the pasta. Cook according to package directions. Drain and set aside.

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken and season with salt, black pepper and oregano. Cook for 5 minutes, stirring occasionally until browned and cooked through. Add 1 teaspoon minced garlic and cook for another minute, until fragrant. Transfer to plate and set aside.

Add butter to the same skillet and melt over medium high heat. Add remaining minced garlic and asparagus and saute for 1 minute, until just starting to turn bright green. Whisk in the cream, lemon juice, lemon zest, garlic powder, oregano, Parmesan and mozzarella cheese. 

Allow the sauce to thicken and cheese to melt. Add the drained pasta and chicken back into the skillet. Season with salt and black pepper to taste (I used about 1½ teaspoons salt + ½ teaspoon black pepper). Toss to coat well until everything is heated through.

Serve hot and sprinkle with more Parmesan cheese, chopped parsley, and lemon slices, if desired.








INGREDIENTS


7 ounces dried pasta (I used bow tie)
1½ tablespoons olive oil
2 medium boneless skinless chicken breasts, cut into 1 inch chunks or strips
Salt and black pepper, to taste
½ teaspoon dried oregano
3 tablespoons butter, unsalted
1½ tablespoons minced garlic, divided
1 pound asparagus, ends trimmed and cut into 2-inch pieces
½ cup heavy cream
Juice and zest of one lemon
1 teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon dried thyme
⅓ cup grated Parmesan cheese, plus more for garnish
½ cup grated mozzarella cheese
Chopped fresh parsley and lemon slices for garnish, if desired




NUTRITION INFORMATION


Serving Size: 1 (180 g)      Servings Per Recipe: 4


Calories 719.5    Calories from Fat 168    23%Total Fat 18.7 g 28%    Saturated Fat 2.9 g 14%    Cholesterol 75.5 mg 25%    Sodium 1154.7 mg 48%    Total Carbohydrate 94.4 g 31%    Dietary Fiber 5.7 g 22%    Sugars 8.2 g 32%    Protein 42.2 g 84%





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