4 vegetarian mushroom bolognese Recipes

whole wheat spaghetti, oil, garlic cloves, crushed, onions, diced, red pepper, chopped, green pepper, chopped, baby carrots, grated, mushrooms, chopped, tomatoes, chopped, cooked brown lentils, tamari (see notes ), chopped parsley, dried oregano or 2 tsp fresh oregano, dried basil or 2 tsp fresh basil, tofu, cubed, extra tamari (see notes ) or 1/2 tsp vegetable salt, oil, almonds, chopped

dried porcini mushrooms (about 1/4 oz), olive oil, chopped onion, chopped carrot, chopped celery, cremini mushrooms, finely chopped, dry red wine, warm water, salt, freshly ground black pepper, organic crushed tomatoes with basil, undrained, parmigiano-reggiano cheese rind, uncooked whole-wheat penne (tube-shaped pasta), shaved parmigiano-reggiano cheese

onion, chopped, carrot, peeled and finely diced (about 1/4-inch squares), stalk celery, finely diced, green bell pepper, chopped, red bell pepper, chopped, portabella mushroom cap, finely chopped (or use 2 small caps ), dried oregano (rubbed between fingers to release the flavor), crushed red pepper flakes (optional or adjust to suit heat level), fresh minced garlic, dry red wine, prepared fat free marinara sauce, salt & freshly ground black pepper (to taste)