A must try vegan version of the classic bolognese dish. This rich tomato sauce with the earthy cremini and shitake mushrooms creates a hearty and comforting meal. You don’t miss the meat!
What makes this dish work is the simplicity of ingredients you will most often find in your pantry. This dish is whole-some, hearty and straight-forward recipe you can make any day of the week!
This healthy vegan Bolognese recipe offers rich bold flavours with the earthy cremini and shitake mushrooms creating some texture and the nutty flavour of the toasted walnuts. A recipe your family will ask for again and again.
WHAT IS BOLOGNESE
It is an Italian dish with meat sauce that is simmer for 2 -3 hours with a variety of vegetables, celery, carrots, onions, garlic, red wine, ground meat and most often with milk or cream. This dish originated in Bologna, Italy which is the northern part of Italy.
INGREDIENTS & TIPS FOR THIS RECIPE
- Pasta: I used spaghetti for this recipe and other options are fettuccine or pappadelle
- Extra virgin olive oil: recommend using a good quality olive oil
- Mushrooms: I used a combination of cremini and shitake mushrooms, about 6 oz of cremini and 2-3 oz of shitake, however you can use all cremini mushrooms
- Vegetables: carrots, celery, onion and garlic
- Vegetable broth
- Tomato paste
- Crushed tomatoes or whole roma tomatoes can be substituted, I would suggest to process them or using a masher to break them down
- Dry herbs: oregano and basil
- Seasonings: Himalayan salt (is the salt of my choice for all it’s healthy benefits) and pepper
- Walnuts
- Fresh herbs: parsley, basil, oregano and thyme
INSTRUCTIONS FOR MAKING THIS RECIPE
Begin by cooking out the pasta, use medium-large pot and bring water to a boil, add salt and pasta. Cook until pasta is al dente. Reserve 1/3 cup of the pasta water. Drain and set aside.
Roughly chop the mushrooms. I like to leave a few larger, I find it adds texture to the sauce. Heat a large 12 inch skillet or cast iron Dutch oven over medium-high heat. Add 2 tablespoons of olive oil and once warm, add mushrooms. Sauté for about 3-4 minutes, once water has evaporated and mushrooms are cooked, transfer to a bowl and set aside.
Add onions, cut carrots and celery to a food processor, pulse until they are finely chopped. Add to the skillet or Dutch oven and add the remaining olive oil if needed. Sauté for 2 minutes, then add garlic, sauté for 1 minute.
Add vegetable broth into the skillet or Dutch oven, cook for 1 minute, then add tomato pasta and crushed tomatoes. Add oregano and basil. Season with salt and pepper. Simmer for 20 minutes.
While the sauce to cooking, toast chopped walnuts in a small skillet over medium heat, for about 5 minutes. Long enough for them to start turning a golden colour. Add the toasted walnuts to the sauce.
Serve into bowls or rimmed plates and garnish with fresh herbs and few red chili flakes if desired.
HOW HEALTHY IS THIS DISH......
I almost forgot to mention how incredibly healthy this dish is… mushrooms are one of the most important vegetables on this planet! (yes it considered a vegetable) Why you ask? They are packed with so many essential nutrients, loaded with vitamins, minerals and antioxidants which is beneficial to our immune system that by eating mushrooms it improves our immune system to fight off diseases, including cancer. So add mushrooms to your pasta dishes, chili, salads, bowls, meat dishes, stews, scrambled eggs, burgers and the list goes on!
When you serve this delicious vegan Bolognese, garnish with some fresh herbs and sprinkle some red chili flakes if you like a little heat! I can’t express it enough, this meatless classic Italian dish with mushrooms is absolutely divine!! When I first made it, I was so surprised how good it was and I have always enjoyed my meat and lately I have turned to other recipes, you may have noticed that are meatless. I have more to my story that I will share with you very soon.
FAQ
Do you recommend adding walnuts? Yes I do, they not only add a nutty flavour but they are so healthy, high in omega-3, have anti-inflammatory properties and believe or not they contain protein.
What is the best pasta for this dish? I used spaghetti for the reason that is what I had on hand, but I have used pappardelle and rigatoni, I must admit, using a flat pasta holds the sauce in place. All pastas coat very well with the sauce.
Store properly in the refrigerator for up to 4-5 days in an air tight container with a lid.
Freeze up to 3 months in a safe sealed air-tight container or zip lock bag, making sure all the air is out before sealing.
Easy Vegan Mushroom Bolognese
Equipment
- 1 large skillet or cast iron pan
- 1 medium sauce pot
- small skillet
- Food Processor
Ingredients
- 8 oz pasta, spaghetti, fettuccine, or pappardelle
- Himalayan salt
- 3 tbsp extra virgin olive oil
- 8-9 oz cremini and shitake mushrooms, roughly chopped
- 1 onion, quartered
- 1 carrot
- 1 celery
- 3 cloves garlic, minced or grated
- 1/2 cup vegetable broth
- 2 tbsp tomato paste
- 1-14 oz can crushed tomatoes
- 1/2 tsp dry oregano
- 1 tsp dried basil
- 1/2 tsp Himalayan salt
- 1/4 tsp pepper
- 1/3 cup reserve pasta water
- 1/3 cup walnuts, chopped (optional)
- fresh basil, parsley, oregano or thyme
- red chili flakes
Instructions
- Bring a medium-large pot of water to a boil, add salt and pasta. Cook until pasta is al dente. Reserve 1/3 cup of the pasta water. Drain and set aside.
- Heat a large 12 inch skillet or cast iron Dutch oven over medium-high heat. Add 2 tablespoons of olive oil and once warm, add mushrooms. Sauté for about 3-4 minutes, once water has evaporated and mushrooms are cooked, transfer to a bowl and set aside.
- Add onions, cut carrots and celery to a food processor, pulse until they are finally chopped. Add to the same skillet or Dutch oven and add the remaining olive oil if needed. Sauté for 2 minutes, then add garlic, sauté for 1 minute.
- Add vegetable broth into the skillet or Dutch oven, cook for 1 minute, then add tomato pasta and crushed tomatoes. Add oregano and basil. Season with salt and pepper. Simmer for 20 minutes. The last 5 minutes, add the 1/3 cup of reserved pasta water.
- While the sauce to cooking, toast chopped walnuts in a small skillet over medium heat, for about 5 minutes. Long enough for them to start turning a golden colour. Add the toasted walnuts to the sauce.
- Serve into bowls or rimmed plates and garnish with fresh herbs and few red chili flakes if desired. Enjoy!
