Vegan Mushroom Bolognese
This vegan mushroom bolognese rivals the classic version made with meat! Rich and satisfyingly chunky, it's all yours in just 35 minutes!
Servings 8
Calories 135kcal
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.
Nutrition
Calories: 135kcal | Carbohydrates: 23g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 418mg | Potassium: 180mg | Fiber: 2g | Sugar: 4g | Vitamin A: 225IU | Vitamin C: 13mg | Calcium: 21mg | Iron: 1mg