For a deeper, more complex flavor, use a mix of different mushroom varieties. If you don't have red wine on hand, you can substitute vegetable broth, but the wine adds a richness that is well worth it. Simmering the sauce for longer will allow the flavors to meld together even more, resulting in a richer, more flavorful Bolognese. For added richness, stir in a tablespoon of tomato paste along with the crushed tomatoes.
Vegan Mushroom Bolognese
-
PREP TIME20 mins
-
COOK TIME35 mins
-
TOTAL TIME55 mins
-
SERVING4 People
-
VIEWS22
Savor the rich, earthy flavors of this Vegan Mushroom Bolognese. A robust and satisfying plant-based twist on a classic comfort food, perfect for a cozy night in.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate13 g
-
Fiber3 g
-
Protein3 g
-
Saturated Fat1 g
-
Sodium1923 mg
-
Sugar6 g
-
Fat7 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepHeat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
02
StepAdd the diced carrot and celery, and cook for another 3 minutes, until slightly softened. Stir in the minced garlic and cook for 1 minute more, until fragrant.
03
StepAdd the quartered mushrooms to the pot and cook, stirring occasionally, until they release their moisture and begin to brown, about 5 minutes.
04
StepPour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook until the wine has almost completely evaporated, about 5 minutes.
05
StepAdd the crushed tomatoes, salt, pepper, sage, and bay leaves. Stir well to combine. Bring the sauce to a simmer, then reduce the heat to low, cover the pot, and simmer for at least 20 minutes, or up to an hour, stirring occasionally.
06
StepRemove the bay leaves from the sauce. Stir in the basil (fresh or dried). Taste and adjust seasoning as needed.
07
StepServe hot over your favorite pasta, polenta, or zucchini noodles. Garnish with fresh herbs, vegan parmesan, or a drizzle of olive oil.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Jaden Kutch
Jun 13, 2025I've made this recipe several times now, and it's always a hit. The longer simmer time really makes a difference in the flavor.
Luis Gottlieb
Jun 3, 2025This is my go-to vegan Bolognese recipe! It's so much better than anything I've had in a restaurant.
Vladimir Pfefferhoeger
May 25, 2025I added a pinch of red pepper flakes for a little heat, and it was perfect! Thanks for sharing this wonderful recipe.
Durward Kuhnkris
Apr 29, 2025This recipe is amazing! So easy to make and the flavor is incredible. My family loves it, and they can't even tell it's vegan!