Print

Vegetarian Mushroom Bolognese Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 12 reviews

This hearty Vegetarian Bolognese Sauce is a flavorful and nutritious meatless twist on the classic Italian favorite. Made with a mix of baby bella and golden oak shiitake mushrooms, fresh vegetables, and fire-roasted tomatoes, it’s simmered to perfection for a rich and comforting sauce perfect over your favorite pasta.

Ingredients

Mushroom Mixture

  • 8 oz sliced baby bella mushrooms (rinsed and patted dry)
  • 5 oz golden oak shiitake mushrooms (rinsed and patted dry)

Vegetable Mixture

  • 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)

Tomato Sauce

  • 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

To Serve

  • Spaghetti or pasta of choice
  • Parmesan cheese (optional)

Instructions

  1. Prepare the mushrooms: Add the baby bella and golden oak shiitake mushrooms to a food processor and pulse or shred until they are minced finely, resembling ground meat in texture.
  2. Transfer mushroom mixture: Move the minced mushrooms to a large skillet or Dutch oven to begin cooking.
  3. Prepare the vegetables: Add the celery stalks, carrot pieces, garlic cloves, and quartered onion to the food processor. Pulse or shred until the vegetables are finely chopped.
  4. Add vegetables to skillet: Combine the chopped vegetable mixture with the mushrooms in the skillet or Dutch oven.
  5. Season the mixture: Sprinkle 1 teaspoon of salt and 1/2 teaspoon of black pepper over the vegetables and mushrooms, mixing well.
  6. Sauté vegetables: Place the skillet or Dutch oven over medium-high heat and sauté the vegetables and mushrooms for 25 to 30 minutes, stirring frequently. Cook until the vegetables have softened significantly and most of the liquid has evaporated to develop a concentrated flavor.
  7. Puree the tomatoes: While the vegetables cook, place the diced fire roasted tomatoes in the food processor and blend until smooth.
  8. Add tomatoes and herbs: Pour the pureed tomatoes into the vegetable mixture. Stir in the dried basil, dried oregano, nutritional yeast, and sugar to balance acidity.
  9. Adjust seasoning: Taste the sauce and adjust seasonings if needed. If the sauce tastes too acidic, add a little more sugar to mellow.
  10. Heat through: Continue heating the sauce on medium heat until it is hot throughout and flavors meld.
  11. Serve: Spoon the finished vegetarian bolognese sauce over cooked spaghetti or your preferred pasta. Top with Parmesan cheese if desired for extra richness.

Notes

  • Use fresh, high-quality mushrooms for the best flavor and texture.
  • Simmering the vegetables until most moisture evaporates intensifies the sauce’s taste.
  • If you want a gluten-free version, be sure to use gluten-free pasta.
  • Nutritional yeast adds a cheesy flavor for a vegan-friendly alternative to Parmesan.
  • The sauce can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Find it online: https://yumntasty.com/vegetarian-mushroom-bolognese-sauce-recipe/