Vegan Mushroom Bolognese

This easy vegetarian bolognese sauce is perfect for serving over pasta for a quick, healthy meal!

There are lots of different ways to make a meatless bolognese sauce. You can use tofu, walnuts, lentils or a plant-based meat alternative like Beyond sausage.

This version uses mushroom, carrot, onion, garlic and celery to make a hearty, meaty base without needing meat or a vegan meat substitute.

Though mushroom bolognese can be paired with any pasta shape, it works especially well with wide pasta shapes like pappardelle and tagliatialle, which are perfect for feeling a little fancy!

Whether you dress it up with fresh basil, parmesan and glass of red wine or pile it over whatever pasta you’ve got in the pantry, this simple vegetable bolognese is a wonderful recipe for all occasions.

We really love this Easy One Pot Vegan Lasagna Soup, Vegan One Pot Pasta with Kale and Mushroom, Easy Creamy Vegan Carbonara and Creamy Vegan Sun Dried Tomato Pasta too.

Ingredients & Substitutions

Here are some notes on the ingredients and possible substitutions. Complete list of ingredients and amounts is located in the recipe card below.

• Mushroom: You can use white button mushroom, baby bella mushrooms, porcini mushrooms or cremini mushrooms. Try a mixture of various mushrooms for more flavour!
• Onion: White or yellow onion is suitable.
• Garlic: Use fresh garlic not garlic powder.
• Olive Oil: This can be substituted with another cooking oil such as avocado oil.
• Fresh Thyme: Remove the leaves from the tough stem and finely chop, or substitute 1 tsp dried thyme. Italian seasoning would also work.
• Carrot: You’ll need 2 medium-sized carrots.
• Celery: You’ll need 2 stalks of celery.
• Crushed Tomato: Use any canned crushed tomato you like. Canned diced tomato or fire-roasted diced tomato also works!
• Stock: You can use any vegetable broth or stock you like. Bouillon cubes or powder is also suitable.

How to Make Mushroom Bolognese

Step 1. Start by cooking the mushrooms, onion and garlic with the olive oil in a skillet over medium heat. Cook for 6-7 minutes, stirring often to prevent burning.

Add a little splash of vegetable stock and deglaze the pan by scraping up any browned bits that have stuck to the bottom.

Step 2. Add the carrots and celery. Mix them in and cook for another 3-4 minutes, stirring occasionally.

Quick Tip: If you want to add 1-2 cups of cooked green, red or brown lentils, vegan ground meat or ground walnut, add that now as well. If you’re using walnuts, make sure they’re very finely chopped or pulsed in a food processor.

Step 3. Add the crushed tomato and vegetable stock. Stir well them simmer lightly over low to medium heat until the carrots are tender, about 10-15 minutes.

Step 4. Once the carrots are tender, use an immersion blender and pulse the sauce a few times. You want to leave some texture but thicken the sauce.

You could also scoop 1-2 cups of the sauce into a blender or food processor, pulse a few times, then pour back in with the rest of the sauce.

Quick Tip: If you don’t have an immersion blender, that’s ok. This step is optional! If you’ll be skipping it, you can chop the veggies very finely and grate the carrot for the same effect.

Storing Bolognese

• Let cool before storing.
• Fridge: The sauce will keep well for 5 days in the fridge. Let cool completely before covering and storing in a sealed container.
• Freezer: Let cool completely then transfer to a freezer safe container or bag. Freeze up to 3 months. Thaw overnight in the the fridge then reheat on the stovetop or in the microwave until heated to your preference
• Reheating: Reheat bolognese in one large portion or single portions on the stovetop in a saucepan or in the microwave until heated through. The sauce may thicken after storing, adjust the consistency with a splash of stock or water.