This is best Vegan Bolognese made with Portobello mushrooms and in a comfort of your slow cooker! The recipe packs a flavor punch and is perfect for meat eaters in your family.
1. Using a dump paper towel, wipe the mushrooms caps, cut a thin slice off the bottom of each stem and give mushrooms a rough chop. Add the mushrooms to a food processor and pulse for a few times until they resemble ground "meat".
2. Heat olive oil in a large skillet and over medium-high heat and sauté the mushrooms for 7-10 minutes or until liquid evaporates. Transfer mushrooms to a separate plate.
3. To the same pan add onion, carrot, celery and ¼ teaspoon of salt and cook until the onion is translucent, about 7 minutes. Add garlic and cook for 30 more seconds.
4. Add the cooked ingredients in your slow cooker along with the crushed tomatoes, tomato paste, Worcestershire sauce, liquid smoke, Maple syrup, Italian seasoning, water or broth, salt and pepper. Give everything a good stir. Cover the lid and cook on low for 4 - 4 ½ hours or on high for 2 - 2 ½ hours.
5. Adjust the seasoning and serve over pasta or rice.