Vegan Mushroom Bolognese

4.95 from 20 votes

Vegan Bolognese with Mushrooms is every bit as hearty and satisfying as the classic meat version. Weeknight-approved and kid-friendly!

Prep Time20

Cook Time30

Total Time1

Course: Entree, Vegetarian

Cuisine: Italian

Diet: Vegan

Servings:

Author: Jamie Vespa MS, RD

Equipment

Food processor
Large sauté pan
Stock pot or Dutch oven

Ingredients

2 tsp. fennel seeds
1/2 tsp. crushed red pepper flakes
8 oz. cremini mushrooms
8 oz. shiitake mushrooms
1/4 cup extra-virgin olive oil
1 medium yellow onion, cut into four segments
1 large carrot, cut into large chunks
1/4 cup tomato paste
6 garlic cloves, roughly chopped
1 Tbsp. finely chopped rosemary
1/2 cup dry red or white wine (sub broth)
1 (15-oz.) can crushed tomatoes
1 1/4 tsp. sea salt
3/4 tsp. cracked black pepper
1/2 cup finely chopped walnuts
1 Tbsp. lower-sodium tamari (sub soy sauce or coconut aminos)
12 oz. spaghetti, tagliatelle, or pappardelle pasta

Optional for Serving

Fresh basil leaves
Pine Nut Parmesan (recipe in notes section)

Instructions

Toast fennel seeds and red pepper flakes in a small skillet over medium heat until fragrant, about 2 minutes. Transfer to a food processor.
Add cremini and shiitake mushrooms to food processor with spices; pulse mixture 3 to 5 times, until the mushrooms are finely chopped. Transfer mixture to a bowl. Next, add onion and carrot to the food processor; pulse 4 to 6 times, until finely chopped.
Heat olive oil in a large high-sided sauté pan over medium-high. Once hot, add mushroom mixture, onion, and carrots; cook until soft, stirring only occasionally, about 8 minutes.
Reduce heat to medium, and push vegetables to one side of the pan. Add tomato paste, garlic, and rosemary to open side; cook until fragrant, about 3 minutes. Stir in wine to deglaze and cook for 2 minutes, until most of the alcohol evaporates. Stir everything to combine.
Add crushed tomatoes, salt, pepper, walnuts, and tamari; stir well. Gently simmer sauce, partially covered, while you prepare pasta.
Cook pasta in a large pot of boiling salted water until al dente.
Using tongs, transfer pasta to pot with bolognese. Add 1 cup pasta cooking liquid and toss continuously, until the sauce begins clinging to noodles, about 2 minutes. Remove from heat; taste and adjust seasoning as needed (you may want a pinch more salt).
Serve with fresh basil and pine nut Parmesan, if desired.

Notes

Store: Transfer leftovers to an airtight container and refrigerate for up to 5 days.
Reheat: Rewarm in the microwave, adding a splash of broth or water to help rehydrate the sauce. If reheating larger portions, place in a baking pan, cover with foil, and bake in a 300ºF oven until warm.
Freeze: Place leftover sauce in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator.

Pine Nut Parmesan:

Combine 1/4 cup very finely chopped pine nuts, 1 Tablespoon sesame seeds, 1 teaspoon lemon zest, and 1 Tablespoon nutritional yeast in a bowl. Season to taste with salt and black pepper. Sprinkle over bolognese.

Nutrition