Vegan Mushroom Bolognese Sauce

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

This version uses mushroom, carrot, onion, garlic and celery to add meaty texture without needing ground beef or a vegan meat substitute.

Ingredients

• 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.
• 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.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Step-by-Step Instructions

Step 1. Start by cooking the mushrooms, onion and garlic with the olive oil in a skillet or large dutch oven 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.

You may also want to bring a large pot of water to a boil now if you’re making pasta to go with your bolognese sauce.

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.