Vegan Mushroom Bolognese
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This vegan mushroom bolognese rivals the classic version made with meat! Rich and satisfyingly chunky, it’s all yours in just 35 minutes!
Craving something comforting or feeling a little fancy? This mushroom bolognese is always the answer.
You don’t need beef to pull off a hearty bolognese sauce packed with layers of rich, complex flavors.
If you hate sauces that get lost at the bottom of your pasta, this plant-based bolognese won’t let you down.
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No pasta dish is complete without vegan parmesan cheese! And you know what else will be delicious with this vegan spaghetti bolognese? Vegan fried chicken!
Why You’ll Love This Vegan Mushroom Bolognese Recipe
- This vegan bolognese is all made in one pan with simple pantry ingredients!
- This vegan mushroom bolognese is thick and hearty, just like the traditional bolognese with ground meat.
- Mushroom bolognese is a delicious and easy way to enjoy more veggies! Sneak in more of the good stuff into a comfort food.
Ingredients And Substitutions
Mushrooms – We opted for easy-to-find white mushrooms, but you can also use a mix of different types. Umami shiitake mushrooms will be perfect for this meatless recipe as secret umami boosters!
Green bell pepper – Adds bite to the sauce. This is an excellent recipe for family dinner during busy weeknights because of its simple prep work, but you can also add an extra step and start with a flavorful base of yellow onion and garlic cloves cooked in olive oil.
Crushed tomatoes and tomato paste – For a yummy concentrated tomato flavor.
Vegan butter – Lends richness to the sauce, complementing its sweet, tangy, and savory flavors. The vegan cooking favorite, full-fat canned coconut milk also works!
Brown sugar – Our secret ingredient for the best-tasting vegan mushroom bolognese. The added sweetness balances the acidity of the tomatoes.
Vegetable bouillon cube, dried basil, dried oregano, garlic salt, and bay leaves – The flavor enhancers are up to you. Add nutritional yeast, crushed red pepper, black pepper, or rosemary to round out the umami mushroom mixture.
Spaghetti – Rigatoni will also be perfect for holding up all the thick and hearty vegan bolognese sauce!
Tips For Making This Recipe
No Oil Needed
You don’t need to add oil to the pan because the mushrooms will get cooked in their own liquid. Just heat the pan over high heat before you add the mushrooms and green bell pepper.
Simmer the Sauce for Longer
The great thing about this vegan bolognese sauce is you can simmer it for just 15 minutes if you’re short on time or let it go for a full hour to thicken and develop a deeper flavor.
Storage and Reheating
You can store your leftover sauce in an airtight container in the fridge for up to 5 days or freeze it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating the leftover bolognese sauce over the stove or in the microwave.
Mushroom Bolognese Vegan Recipe FAQs
Is bolognese healthy?
Classic bolognese is made with meat and dairy, so portion control is important to avoid consuming excess calories and fat. The good news is this vegan mushroom bolognese sauce is a lightened-up version of the red sauce, and you can also sneak in grated or finely diced veggies to make it more wholesome.
How to sweeten bolognese sauce?
Brown sugar sweetens this mushroom bolognese. Because of their natural sweetness, parsnips are also great for balancing the acidity of the tomatoes!
What mushroom is best for bolognese?
You can use any mushroom for this vegan mushroom bolognese recipe, but the secret is combining different ones to boost the sauce’s umami flavor and give it the best texture for the biggest meat lovers. Try Baby Bella and portobello mushrooms!
What is a good substitute for beef in bolognese?
This vegan bolognese gets its meaty texture from mushrooms, but plant-based ground, grated carrots, chopped walnuts, and red lentils can also bulk up the sauce, imitate the texture of ground meat, and make your bolognese more satisfying.
How to serve vegan bolognese?
You can serve this meat-free bolognese sauce with any pasta you like, including lasagne! It’ll also be perfect with vegetarian Sloppy Joes or inside vegetarian stuffed peppers.
More Delicious Vegan Pasta Recipes
- Instant Pot Vegan Mac and Cheese
- Easy Creamy Vegan Alfredo Sauce
- Vegan Mac and Cheese
- Vegan Broccoli Mac and Cheese
- Vegan Mushroom Stroganoff
I found this recipe for Vegan Veggie Lasagna that I HAVE to try!
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Vegan Mushroom Bolognese
Equipment
Ingredients
- 8 oz mushrooms, finely chopped
- 1 green bell pepper, finely chopped
- 1 vegetable bouillon cube
- 2 28-oz cans crushed tomatoes
- 2 tbsp vegan butter
- 2 tbsp brown sugar
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tbsp tomato paste
- 1 tsp garlic salt
- 2 bay leaves
- 16 oz cooked spaghetti
Instructions
- Add the mushrooms and green bell pepper to a large saucepan over medium heat and saute for 10 minutes or until the mushrooms have released their moisture.
- Add the remaining sauce ingredients, cover, and simmer for 15 minutes to 1 hour, stirring occasionally.
- Taste and adjust the seasonings as desired.
- Serve over freshly cooked pasta, and enjoy!
Notes
- You don’t need to add oil to the pan because the mushrooms will get cooked in their own liquid. Just heat the pan over high heat before you add the mushrooms and green bell pepper.
- The great thing about this vegan bolognese sauce is you can simmer it for just 15 minutes if you’re short on time or let it go for a full hour to thicken and develop a deeper flavor.
- You can store your leftover sauce in an airtight container in the fridge for up to 5 days or freeze it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating the leftover bolognese sauce over the stove or in the microwave.
