Vegetarian Mushroom Bolognese Sauce Recipe
This hearty Vegetarian Bolognese Sauce offers a delicious and healthy plant-based alternative to traditional meat sauces. Made primarily from minced mushrooms, fresh vegetables, and fire-roasted tomatoes, this sauce combines rich umami flavors with aromatic herbs. Perfectly simmered on the stovetop until thick and savory, it pairs beautifully with spaghetti or any pasta of your choice, making it an ideal meal for vegetarians and anyone seeking a flavorful meatless dinner.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Mushrooms
- 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)
Other Ingredients
- 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
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Spaghetti or pasta of choice for serving
- Parmesan cheese (optional, for topping)
Instructions
- Prepare Mushrooms: Add the sliced baby bella and shiitake mushrooms into a food processor. Pulse or shred until the mushrooms are minced finely but not pureed.
- Transfer Mushrooms to Pan: Transfer the minced mushrooms into a large skillet or Dutch oven to prepare for sauteing.
- Prepare Vegetables: Add the celery chunks, carrot chunks, garlic cloves, and quartered onion pieces into the food processor. Pulse or shred until finely chopped to create a vegetable medley.
- Add Vegetables to Mushrooms: Add the minced celery, carrot, garlic, and onion mixture to the skillet with the mushrooms.
- Season Vegetables: Sprinkle 1 teaspoon of salt and 1/2 teaspoon of black pepper over the vegetable mixture to enhance flavor.
- Saute Vegetables: Turn the burner to medium-high heat and saute the vegetables for 25-30 minutes, stirring often. Cook until the vegetables have softened, reduced in volume, and most of the liquid has evaporated, creating a concentrated flavor base.
- Puree Tomatoes: While the vegetables are cooking, puree the diced fire-roasted tomatoes in the food processor until smooth, removing the need for additional chopping or blending later.
- Add Tomatoes and Seasonings: Pour the pureed tomatoes into the skillet with the sauteed vegetables. Add dried basil, dried oregano, nutritional yeast, and sugar. Stir well to combine all ingredients thoroughly.
- Taste and Adjust: Taste the sauce and adjust seasonings if necessary. If the sauce tastes too acidic, add a little more sugar gradually until balanced.
- Heat Thoroughly: Continue heating the bolognese sauce on the stovetop until it is hot throughout and slightly thickened.
- Serve: Serve the vegetarian bolognese sauce over cooked spaghetti or your preferred pasta. Optionally, top with freshly grated Parmesan cheese for extra richness.
Notes
- To keep the sauce vegan, omit the Parmesan cheese or use a vegan cheese alternative.
- Using a food processor to mince the mushrooms and vegetables saves time and creates a nice texture resembling traditional bolognese meat sauce.
- Allowing the vegetables to cook down thoroughly ensures concentrated flavors and a thick sauce consistency.
- The addition of nutritional yeast adds a cheesy, savory depth without dairy.
- If you want a chunkier sauce, pulse the vegetables less in the food processor.
- Store leftovers tightly covered in the refrigerator for up to 4 days or freeze for up to 3 months.
Keywords: Vegetarian Bolognese, Meatless Bolognese, Mushroom Bolognese, Italian Vegetarian Sauce, Healthy Pasta Sauce
