Vegan Mushroom Bolognese

Finely mince 150 g ui, 61 g wortel, and 1 g bleekselderij stengel. Heat 28 g olijfolie in a large pan over low heat.

Add minced vegetables to oil and cook gently for 8–10 minutes, stirring occasionally, until soft and translucent without browning.

Finely chop 400 g champignons and minced 2000 g knoflook. Add to pan and cook over medium heat for 5 minutes until mushrooms release moisture.