Vegan Mushroom Bolognese
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs 50 mins
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Total Time
3 hrs
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Servings
4
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Calories
159 kcal
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Course
Main Course
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Cuisine
Italian
Vegan Mushroom Bolognese
Description
Vegan Mushroom Bolognese begins by grinding mushrooms in a food processor to resemble ground meat, which are then sautéed in olive oil until their liquid evaporates. Separately, onion, carrot, celery, and garlic are cooked until soft. All sautéed ingredients combine in a slow cooker along with crushed tomatoes, tomato paste, Worcestershire sauce, liquid smoke, maple syrup, Italian seasoning, salt, pepper, and water or broth.
The sauce simmers, blending smoky, savory, and sweet notes into a thick consistency that mimics traditional Bolognese. The liquid smoke provides a subtle smoked flavor while the maple syrup balances acidity with sweetness. The texture from the minced mushrooms and vegetables creates a meaty mouthfeel without animal products.
This sauce works well over pasta or as a base for vegan dishes requiring a rich tomato and vegetable sauce. It can be prepared on stovetop using a skillet, simmered under a lid to develop flavors.
For storage, keep leftovers in an airtight container refrigerated for 2 to 3 days or freeze for up to 6 months. Thaw frozen portions in a saucepan over medium heat until heated through. Liquid smoke is optional but contributes a notable smoky depth and can be substituted with smoked paprika if unavailable.
Ingredients
- 2 tablespoon olive oil
- 13 oz portobello mushroom or button mushroom
- 1 medium onion finely minced
- 1 medium carrot diced
- 1 talk celery diced
- 3 cloves garlic finely minced
- 1 can (14.4 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon liquid smoke
- 1 teaspoon maple syrup
- ½ teaspoon Italian seasoning
- ¼ c water or vegetable broth
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Grind the mushrooms
- Using a dump paper towel, wipe the mushrooms caps, cut a thin slice off the bottom of each stem and give mushrooms a rough chop. Add the mushrooms to a food processor and pulse for a few times until mushrooms resemble ground "meat". You might want to work in batches, because the less mushrooms you put in a blender, the better the grind will be.
Sauté the mushrooms
- Heat olive oil in a large skillet and over medium-high heat and sauté the mushrooms for 7-10 minutes or until liquid evaporates. Transfer mushrooms to a separate plate. Note: If your slow cooker has a "brown" mode, you can sauté your mushrooms and vegetables there.
Brown the remaining vegetables
- To the same pan add onion, carrot, celery and ¼ teaspoon of salt and cook until the onion is translucent, about 7 minutes. Add garlic and cook for 30 more seconds.
Combine the ingredients in a slow cooker
- Add the cooked ingredients in your slow cooker along with the crushed tomatoes, tomato paste, Worcestershire sauce, liquid smoke, Maple syrup, Italian seasoning, salt and pepper. Give everything a good stir. Cover the lid and cook on low for 4 - 4 ½ hours or on high for 2 - 2 ½ hours.
Adjust the seasoning and serve
- This recipe uses only ¾ teaspoons of salt, but I don't recommend adding more in the beginning. You can always adjust the salt and pepper later on. Vegan Slow Cooker Mushroom Bolognese is ready to be served.
Notes
- Liquid smoke adds smoky flavor but can be omitted or replaced with 1 teaspoon smoked paprika.
- For stovetop preparation, use a large skillet, cooking mushrooms first, then vegetables, then simmer with remaining ingredients for 20 minutes.
- Store the sauce in an airtight container refrigerated for up to 3 days for freshness.
- Freeze portions in freezer-safe bags and keep up to 6 months; thaw and warm in a saucepan before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 5.9g | 12% |
| Fat | 7.2g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 667mg | 28% |
| Potassium | 497mg | 11% |
| Fiber | 4.5g | 18% |
| Sugar | 9.5g | 19% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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