Spaghetti Bolognese Recipe (Vegetarian)
User Reviews
4.4
21 reviews
Good
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
3
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Calories
548 kcal
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Course
Main Course, Brunch
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Cuisine
Italian, International
Spaghetti Bolognese Recipe (Vegetarian)
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This spaghetti bolognese recipe is easy to make as a deliciously rustic and family-friendly dish. A vegan and vegetarian version of classic spaghetti bolognese this recipe includes a flavorful tomato sauce loaded with lots of mushrooms and fresh veggies.
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Ingredients
For bolognese sauce
- 3 tablespoons olive oil
- ½ cup finely chopped onions - 60 grams or 1 medium sized
- ½ teaspoon finely chopped garlic or 2 small to medium-sized
- ½ cup finely chopped carrots - 75 grams or 1 small to medium carrot
- 1 tablespoon finely chopped celery
- 3 to 3.5 cups button mushrooms - rinsed or wiped and sliced - 250 grams
- 3 to 3.25 cups finely chopped tomatoes - 400 grams or 4 to 5 medium-sized
- ¼ cup chopped basil
- ½ teaspoon dried oregano
- 2 tablespoons tomato paste - optional
- 1 teaspoon red chili flakes or cayenne pepper or red chili powder
- ½ cup red wine
- ½ cup water or vegetable stock
- ¼ teaspoon white pepper or black pepper, add as required
- salt as required
For cooking spaghetti
- 5 cups water
- 1 teaspoon salt or as required
- 250 grams Spaghetti
For garnish
- 9 to 10 basil leaves
Instructions
Making mushroom bolognese sauce
- Heat olive oil in a pan or skillet.
- Add onions, carrots, celery and garlic.
- Sauté for 4 to 5 minutes on medium-low heat until onions soften.
- Add the chopped or sliced button mushrooms.
- Mix and sauté until all water evaporates from the mushrooms.
- Add the finely chopped tomatoes.
- Mix and sauté tomatoes for 3 to 4 minutes.
- Add tomato paste, basil, oregano, salt, red chili flakes and white or black pepper.
- Add wine and water or vegetable stock.
- Mix and combine thoroughly.
- Cover and simmer for 30 minutes on low to medium-low heat.
- Check the pot or pan every few minutes, stir, and add a bit more water ¼ cup at a time if the sauce is cooking down too quickly and sticks to the pan.
- When the sauce has thickened and done, set it aside.
Cooking spaghetti
- You can begin to cook the spaghetti when the sauce is covered and simmering. Boil water with salt in a pan.
- Place the spaghetti gently in the hot boiling water.
- Cook spaghetti on medium to medium-high heat according to package directions, until the spaghetti is al dente.
Making mushroom spaghetti bolognese
- Strain the spaghetti in a colander reserving ½ cup of the pasta water.
- Add the cooked spaghetti to the prepared bolognese sauce. Mix thoroughly. If the sauce looks thick you can add some of the pasta water to thin it and mix again
- Mix and serve hot or warm.
- If you prefer, place the plain spaghetti into a bowl or onto a plate first, and then top with the bolognese sauce.
Serving suggestions
- Serve homemade vegan bolognese pasta with fresh basil on top for an extra pop of flavor.
- You can grate on some parmesan cheese (dairy or vegan-friendly).
- Or you can enjoy with a green salad and warm bowl of soup on the side for a complete meal.
Storage
- Store leftover mushroom spaghetti bolognese in an airtight container in the fridge for up to 1 to 2 days.
- Reheat spaghetti by sautéing gently in a skillet or frying pan adding a bit of water to loosen the spaghetti and sauce.
- If you have served the bolognese sauce separately, refrigerate the sauce for 3 to 4 days. While serving, warm or heat the sauce adding some water if needed.
Notes
- Tomatoes: Add tomatoes that are ripe, red, sweet and not very sour or tangy. If you are out of fresh tomatoes, swap with canned tomatoes or Italian whole tomatoes with juice. Crush the tomatoes before adding.
- Tomato paste: You can skip tomato paste if you do not have it.
- Mushrooms: In place of button mushrooms, add cremini or shiitake mushrooms.
- Herbs: You can easily swap dried herbs with fresh herbs. To replace fresh basil, add 1 to 2 teaspoons of dried basil.
- Add ins: Add some cream to the bolognese sauce to bring some richness to it and balance the tanginess. When serving if you prefer you can grate some vegetarian parmesan cheese or vegan cheese.
- Wine: Use a good quality red wine as this contributes majorly to the taste. Include white whine if you do not have red wine. If you choose not to use alcohol you can substitute with an additional ½ cup of either water or vegetable stock.
- Spiciness: My recipe is spicy recipe. If you are sensitive to pungency or heat, then reduce or omit the red chili flakes.
Nutrition Information
Show Details
Calories
548kcal
(27%)
Carbohydrates
80g
(27%)
Protein
16g
(32%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Sodium
1317mg
(55%)
Potassium
1146mg
(33%)
Fiber
7g
(28%)
Sugar
12g
(24%)
Vitamin A
5353IU
(107%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
7mg
Vitamin B6
1mg
Vitamin B12
1µg
Vitamin C
29mg
(32%)
Vitamin D
1µg
Vitamin E
4mg
Vitamin K
41µg
Calcium
85mg
(9%)
Vitamin B9 (Folate)
69µg
Iron
3mg
(17%)
Magnesium
93mg
Phosphorus
315mg
Zinc
2mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 548 kcal
% Daily Value*
| Calories | 548kcal | 27% |
| Carbohydrates | 80g | 27% |
| Protein | 16g | 32% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Sodium | 1317mg | 55% |
| Potassium | 1146mg | 24% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 5353IU | 107% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 7mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 29mg | 32% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 4mg | |
| Vitamin K | 41µg | |
| Calcium | 85mg | 9% |
| Vitamin B9 (Folate) | 69µg | |
| Iron | 3mg | 17% |
| Magnesium | 93mg | 23% |
| Phosphorus | 315mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
21 reviews
Good
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