One-Pot Classic Mushroom

Vegan Bolognese Sauce


– 8 oz mushrooms finely chopped – 1 green pepper finely chopped – 1 vegetable stock bouillon cube – 2 28-ounce cans crushed tomatoe – 2 Tablespoons vegan butter – 2 Tablespoons brown sugar – 1 Tablespoon dried basil – 1 Tablespoon dried oregano – 1 Tablespoon tomato paste – 1 teaspoon garlic salt – 2 bay leave – 16 ounces cooked pasta such as spaghetti or rotini


In a large saucepan on medium heat, saute mushrooms and green pepper until cooked and liquids have been released from the mushrooms.


Once cooked through, add all remaining ingredients, except for the pasta.


Cover and simmer for at least 15 minutes, and up to an hour, stirring occasionally. Taste and adjust seasoning accordingly.

Tips for Making  Vegan Balognese:

There are multiple ways to sweeten your sauce. A sweet wine. Sweet vegetables. Or you could use brown sugar like I do in my recipe. I love the flavor it adds. And then pair it with the richness of the butter and you have a delicious marriage of richness in your mouth.