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Vegan Mushroom Bolognese

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Vegan Mushroom Bolognese is a hearty plant-based take on the classic Italian pasta sauce made with finely chopped mushrooms, tomatoes, and aromatic vegetables. Rich, savory, and satisfying, this comforting sauce pairs perfectly with pasta for a wholesome meal.

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 small carrot, finely diced
  • 1 celery stalk, finely diced
  • 3 cloves garlic, minced
  • 3 cups mushrooms, finely chopped
  • 2 tablespoons tomato paste
  • 1 can (14 oz) crushed tomatoes
  • 1/2 cup vegetable broth
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 oz pasta of choice
  • 2 tablespoons fresh parsley or basil, chopped

Instructions

  1. Heat olive oil in a large skillet or saucepan over medium heat.
  2. Add the chopped onion, carrot, and celery and cook for about 5 minutes until softened.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Add the finely chopped mushrooms and cook until they release their moisture and begin to brown.
  5. Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
  6. Add crushed tomatoes, vegetable broth, soy sauce or tamari, oregano, basil, salt, and black pepper.
  7. Stir well and bring the sauce to a gentle simmer.
  8. Cook for 15–20 minutes, stirring occasionally, until the sauce thickens and flavors develop.
  9. Meanwhile, cook the pasta according to package instructions and drain.
  10. Serve the mushroom bolognese over the cooked pasta and garnish with fresh parsley or basil.

Notes

  • Add cooked lentils for extra protein and texture.
  • Use a mix of mushrooms such as cremini, portobello, and shiitake for deeper flavor.
  • Red pepper flakes can add a subtle spicy kick.
  • Stir in spinach or kale during the last few minutes of cooking for extra greens.
  • The sauce can be refrigerated for up to 4 days or frozen for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/vegan-mushroom-bolognese/