Dinner

Vegetarian Mushroom Bolognese Sauce Recipe

ByElena Hart January 22, 2026January 22, 2026

Introduction

This vegetarian bolognese sauce offers a rich, hearty alternative to the classic meat version. Packed with mushrooms and vegetables, it’s a comforting dish perfect for a cozy dinner. Serve it over your favorite pasta for a satisfying meal.

A white bowl filled with two layers: the bottom layer is light yellow cooked spaghetti noodles, smooth and twisted, while the top layer is a thick, chunky brown-red meat sauce with visible bits of ground meat and small pieces of vegetables, spread unevenly over the noodles. The bowl is placed on a white marbled surface with a blurred background showing a white pot with a wooden handle, salt and pepper shakers, and a red and white checkered cloth. In the foreground, a white bowl of grated cheese and two forks rest on the marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz sliced baby bella mushrooms (rinsed and patted dry)
5 oz golden oak shiitake mushrooms (rinsed and patted dry)

3 celery stalks (ends cut off and cut into 3 pieces each)
4 medium carrots (peeled and cut into 3 sections each)

10 cloves of garlic
1 medium onion (quartered)

4 cans (14.5 oz each) diced fire roasted tomatoes
1 teaspoon dried basil
2 teaspoons dried oregano

1 tablespoon sugar
1/4 cup nutritional yeast
Spaghetti (for serving)

Instructions

Step 1: Add the baby bella and shiitake mushrooms to a food processor and pulse or shred until minced.
Step 2: Transfer the minced mushrooms to a large skillet or Dutch oven.
Step 3: Add the celery chunks, carrot chunks, garlic cloves, and onion pieces to the food processor and pulse or shred.

Step 4: Add the minced celery, carrot, garlic, and onion mixture to the mushrooms in the pan.
Step 5: Season the vegetables with 1 teaspoon of salt and 1/2 teaspoon of pepper.
Step 6: Turn the burner to medium-high heat and sauté the vegetables for 25–30 minutes, stirring often, until they cook down and most of the liquid evaporates.

Step 7: Puree the diced fire roasted tomatoes in the food processor until smooth.
Step 8: Add the pureed tomatoes to the vegetables along with the basil, oregano, nutritional yeast, and sugar.
Step 9: Taste the sauce and adjust seasonings as needed. If it tastes too acidic, add a little more sugar.

Step 10: Heat the bolognese sauce until hot throughout.
Step 11: Serve the sauce over spaghetti or pasta of choice and top with parmesan cheese if desired.

Tips & Variations

Use a mix of mushrooms for deeper flavor and texture, and make sure to dry them well for better sautéing.

For a vegan version, omit the parmesan cheese or use a plant-based alternative.
If you don’t have a food processor, finely chop the vegetables by hand for a chunkier texture.

Storage

Store leftover bolognese sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly. This sauce also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A large white bowl is filled with a pile of plain, light yellow spaghetti noodles forming the base layer. On top of the noodles, a wooden spoon held by a woman's hand is adding a thick layer of chunky, dark red-brown meat sauce with bits of orange vegetables mixed in, covering a section in the center. The background shows a white marbled surface with salt and pepper shakers and a white bowl of grated cheese nearby, creating a clean and simple kitchen scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, feel free to substitute with cremini, portobello, or button mushrooms depending on what you have on hand. Mixing varieties gives the sauce more complexity.

Is this sauce suitable for vegans?

The sauce itself is vegan, but if you add parmesan cheese as a topping, it’s no longer vegan. To keep it vegan, skip the cheese or use a vegan cheese alternative.