Easy Vegetarian Bolognese Sauce
User Reviews
5
Easy Vegetarian Bolognese Sauce
Description
This vegetarian bolognese uses an equal mix of finely chopped mushrooms and zucchini to imitate the texture of ground meat. The vegetables are sautéed with red onion, garlic, fresh thyme, rosemary, and bay leaf, concentrating their flavors as moisture evaporates. Tomato passata and paste add acidity and sweetness, while red wine brings depth. Tamari sauce adds savory seasoning that replaces some umami typically provided by meat.
Simmered with vegetable stock, this sauce reduces and thickens over 15 to 20 minutes resulting in a robust and hearty consistency that clings well to pasta. The fresh herbs infuse an aromatic, herbaceous quality, and the combination of mushrooms and zucchini prevents the sauce from feeling heavy while still delivering satisfying mouthfeel.
This bolognese can be served with any pasta of choice and finished with a sprinkle of cheese and fresh basil. It offers a flavorful plant-based alternative that does not rely on meat substitutes, focusing instead on natural vegetable textures and rich tomato flavors.
The recipe yields about six portions with modest calories per serving, fitting well into balanced Mediterranean-style meals.
Ingredients
- 500 g (1lb) mushrooms
- 500 g (1lb) zucchini
- 2 tbsp olive oil
- 1 red onion finely chopped
- 4 garlic crushed, cloves
- 4 prigs thyme
- 1 prig rosemary
- 1 bay leaf
- 1 cup tomato passata
- 1 tsp tomato paste
- 1 cup red wine
- 1-2 tbsp tamari soy sauce or coconut aminos can be substituted.
- 1 cup vegetable stock
- salt to taste
- black pepper to taste
Instructions
- Using a food processor, finely chop the mushrooms and zucchini. You could finely chop them by hand or use a grater too if you don't have a food processor. It's important that the vegetables are finely chopped to mimic ground beef/beef mince once cooked.
- In a large, deep pan or braiser, heat a splash of olive oil. Add the onion and garlic and cook until fragrant.
- Add the mushrooms, zucchini and herbs and cook, stirring regularly, for 10-15 minutes until the moisture has evaporated.
- Pour in the tomato passata, tomato paste, red wine, tamari sauce and stock. Season generously with salt and pepper.
- Reduce the heat and allow to simmer for 15-20 minutes until the sauce has thickened slightly and the vegetables are cooked through.
- Serve the sauce with your choice of pasta with a generous handful of cheese and fresh basil.
Notes
- Calorie count is calculated per portion; this recipe yields six portions of sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 190mg | 8% |
| Potassium | 765mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 512IU | 10% |
| Vitamin C | 24mg | 27% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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