Vegan Mushroom Bolognese Recipe
User Reviews
4.7
-
Prep Time
30 mins
-
Cook Time
45 mins
-
Total Time
1 hr 15 mins
-
Servings
4 servings
-
Calories
567 kcal
-
Course
Main Course
-
Cuisine
Italian, Vegetarian, Vegan
Vegan Mushroom Bolognese Recipe
Description
Vegan Mushroom Bolognese Recipe builds a hearty base from diced onions, carrots, and celery sautéed in olive oil until caramelized. Mushrooms are added in batches to ensure even cooking and release their juices, blending with garlic and thyme for additional aroma. Dried wild mushrooms rehydrated in hot water contribute an intense earthy depth when chopped and mixed in.
Tomato paste, red wine, mushroom soaking liquid, and soy sauce enrich the sauce with acidity and savory notes. The mixture simmers gently, allowing flavors to meld and reduce into a thick, rich sauce with tender vegetables and a slightly chunky texture. Seasoned to taste, it complements cooked spaghetti, absorbing the sauce well.
The slow simmering, often up to an hour, concentrates taste and softens components, making it a satisfying vegan alternative to traditional bolognese. Serving this with pasta or a side salad provides a balanced, flavorful meal option.
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 2 carrot peeled and diced, medium sized
- 1 celery diced, stalk
- 3 cloves garlic chopped
- 1 tbsp thyme roughly chopped, leaves
- 10 g dried wild mushroom reconstituted in 2½ tbsp boiling water, ⅓ oz
- 500 g mushrooms diced, 1 pound
- 1 tbsp tomato paste
- 1 cup red wine shiraz and pinot noir work well here
- 2 tbsp soy sauce gluten-free variety if needed
- 400 g chopped Italian tomatoes 14 oz can
- salt to taste
- black pepper to taste
- 400 g spaghetti 14 oz, dried
Instructions
- Place a large frying pan over a medium heat and add the olive oil. Add the onion, carrots and celery, season with salt and cook until slightly golden and caramelised.
- Next, add the mushrooms. I like to do this in 4 batches, so they all get a chance to cook properly. Once each batch is cooked add more, until all of the mushrooms are cooked. Add the garlic and thyme, and cook for 2 to 3 minutes, or until the garlic is cooked.
- Now remove the wild mushrooms from the boiling water, reserving the soaking water, and roughly chop the wild mushrooms. Add to the wild mushrooms along with the tomato paste to the pan and increase the heat to medium-high. Add the red wine, mushroom soaking liquid and soy sauce. Cook until the wine has almost evaporated before adding the tinned tomatoes and season with salt.
- Move the frying pan to your smallest burner, cover and reduce the heat to low and simmer for 30 minutes to 1 hour (depending on your patience although the longer it cooks the better the flavour, check and stir occasionally to make sure it isn't catching), or until the sauce is thick and rich. Check and adjust the seasonings as necessary and remove from the heat.
- Just before the sauce is ready, bring a large saucepan of water to a boil. Season generously with salt, and add the spaghetti and cook according to the packet directions. Drain, reserving ¼ cup of the pasta cooking water and return to the saucepan and top with the mushroom bolognese and cooking water. Toss to combine and divide between 4 bowls to serve. Top with grated parmesan or nutritional yeast if you are vegan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 92g | 31% |
| Protein | 19g | 38% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 577mg | 24% |
| Potassium | 1150mg | 24% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 6070IU | 121% |
| Vitamin C | 24.5mg | 27% |
| Calcium | 67mg | 7% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
