My vegan mushroom bolognese is a fun spin on the Italian classic. Mushrooms are used for a rich and delicious vegan bolognese that is sure to please the whole family!
I’ve partnered with the TODAY Food Club to bring you this Mushroom Vegan Bolognese recipe as part of their Family Favorites Challenge.
This fabulous challenge takes a look at food and recipes, and how they have been passed down through the generations.
Rosa was a lovely Italian lady that lived next door, with her husband, to my grandparents. They had the most amazing vegetable garden which was always overflowing with fabulous fresh vegetables.
When I visited my grandparents, if we were good, we were allowed to go next door to visit Rosa, feed her chickens, and help pick various vegetables for that night’s dinner.
Rosa’s garden produced so many vegetables that my Grandmother was the lucky recipient of any surplus vegetables, some of them unfamiliar to my grandmother.
So, over the years, Rosa started to teach my Grandmother some of her favorite family recipes, partly to show my grandmother how to use those vegetables.
And this was how my Grandmother started making spaghetti bolognese (known to the Italians as ragu).
Over the years, each generation of my family has put their spin on this classic recipe.
My Grandmother had her version, ever so slightly tweaked from Rosa’s, to suit my Grandfather’s palate.
Mum had hers and now, I have my vegan spaghetti bolognese. And don’t forget to check out the vegan meatballs too! (And if you love pasta – see all my top vegan pasta recipes over here.)
My mushroom-packed vegetarian and vegan bolognese sauce recipe is the biggest deviation from the classic. But in many ways, I think it stays true to this ultimate comfort food.
Replacing the ground meat, traditionally found in spaghetti bolognese are juicy, umami-laden mushrooms for a delicious vegan bolognese sauce.
I use mushrooms as a faithful meat replacement in so many recipes (my Mushroom Shepherd’s Pies, Mushroom and Quinoa Meatballs, and my Mushroom Banh Mi are great examples).
And they work just as well here, helping the vegetarian bolognese sauce to develop many of the rich, complex flavors of the original that the spaghetti absorbs.
And they work just as well here, helping the vegetarian bolognese sauce to develop many of the rich, complex flavours of the original that the spaghetti absorbs.
Love pasta?
Be sure to check out my two most popular vegan pasta recipes – my Creamy Mushroom One Pot Spaghetti and my Healthy Vegan Mac and Cheese.
And for even more easy vegan recipe ideas – be sure to grab a free copy of my most popular one-pot vegan recipes!
So tell me, in the comments below, what is your family’s favorite recipe?
Vegan Mushroom Bolognese Recipe
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 2 medium sized carrots peeled and diced
- 1 celery stalk diced
- 3 cloves of garlic chopped
- 1 tbsp thyme leaves roughly chopped
- 10 g (1/3 oz) dried wild mushrooms reconstituted in 2½ tbsp boiling water
- 500 g mushrooms diced, 1 pound
- 1 tbsp tomato paste
- 1 cup red wine shiraz and pinot noir work well here
- 2 tbsp soy sauce, gluten-free variety if needed
- 400 g (14 oz) can of chopped Italian tomatoes
- salt and pepper to taste
- 400 g dried spaghetti (14 oz)
Instructions
- Place a large frying pan over a medium heat and add the olive oil. Add the onion, carrots and celery, season with salt and cook until slightly golden and caramelised.
- Next, add the mushrooms. I like to do this in 4 batches, so they all get a chance to cook properly. Once each batch is cooked add more, until all of the mushrooms are cooked. Add the garlic and thyme, and cook for 2 to 3 minutes, or until the garlic is cooked.
- Now remove the wild mushrooms from the boiling water, reserving the soaking water, and roughly chop the wild mushrooms. Add to the wild mushrooms along with the tomato paste to the pan and increase the heat to medium-high. Add the red wine, mushroom soaking liquid and soy sauce. Cook until the wine has almost evaporated before adding the tinned tomatoes and season with salt.
- Move the frying pan to your smallest burner, cover and reduce the heat to low and simmer for 30 minutes to 1 hour (depending on your patience although the longer it cooks the better the flavour, check and stir occasionally to make sure it isn’t catching), or until the sauce is thick and rich. Check and adjust the seasonings as necessary and remove from the heat.
- Just before the sauce is ready, bring a large saucepan of water to a boil. Season generously with salt, and add the spaghetti and cook according to the packet directions. Drain, reserving 1/4 cup of the pasta cooking water and return to the saucepan and top with the mushroom bolognese and cooking water. Toss to combine and divide between 4 bowls to serve. Top with grated parmesan or nutritional yeast if you are vegan.
Nutrition
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This post was originally sponsored by the TODAY food club courtesy of Blogger Babes. It has since been updated.
Joanne Zaragoza says
I love a hearty vegan recipe and this one ticked all the boxes for me! Took a big batch to a pot-luck tonight and everyone was raving about how delicious it was! I added a tin of lentils for more texture and garnished with fresh chopped parsley! Thanks for sharing your recipes Nicole 🤗👍
Nicole says
Thank you so much – this comment makes my day!
Jan says
Absolutely delicious base… added canned lentils plus leftover veggies in fridge. Great sauce!
Nicole says
Great additions – thanks for sharing!
Megan says
We didn’t have dried mushrooms, but it was great without. Made this for v day
Chris Richmond says
I succumbed to Veganuary and made this last night, using chestnut and dried porcini mushrooms, chopping everything quite small, and added a teaspoon of Marmite (not essential, but it’s savoury and packed with vitamin B12).
I actually really enjoyed the prep/cooking process and the result was absolutely delicious, thank you!
Jane Campbell says
Really lovely my husband loved it
Maria (Melbourne) says
From a bona fide vegetable & meat lover I made this Bolognese for dinner tonight, and it was AMAZING. The dried mushrooms (I used Porcini) absolutely made this dish, giving it its depth of flavour & earthy taste, (a step not to be missed). The only addition I made was heaps of fresh chilli in with the garlic & a sprig of Rosemary just at the end, it gave it a wonderful rich Ragu taste. My husband said ‘add this to the repertoire, it is BETTER than meat Bolognese!!!! A true winner. Thank-you.
Nicole says
I’m so glad you enjoyed it! I bet the chilis were a great addition.
Helen says
I made this recipe for my meat-free husband and myself and we both loved it!! Very hearty and savory with excellent umami depth. I do eat meat, but this recipe was completely satisfying and delicious! After we finished dinner I asked my husband if this recipe was a keeper and he said “Definitely!!”
Nicole says
I am so glad to hear that you enjoyed it!
Carrie Craig says
This is absolutely delicious! Will be making this again for sure. Excited to try your other recipes! Thanks 🙂
Trish says
Tried it. Fabulous! Tastes rich and indulgent. Only had porcini and a “cooking” red wine but still delicious. Getting requests to make again. Thanks Jennifer
Nicole @ Delicious Everyday says
I’m so glad you enjoyed it Trish. 🙂 You can also add a few lentils for an extra boost of protein when you add the stock. Nobody will know.
Sarah says
Just made this with some personal tweaks to suit our taste. Apologies forgot to photo. Too eager to eat. Awesome – my husband keeps swearing – it was so good. Thank you for sharing.
Nicole @ Delicious Everyday says
Hi Sarah, I’m so glad you enjoyed it. It is one of my husbands favourites too 😀 By the way, if you liked this you might also enjoy my mushroom shepherds pies which are oh so comforting on a cold day.
Anon says
Made this today, it is absolutely delicious! Have you ever frozen the bolognese? The recipe made a bit more than I thought it would 🙂
Nicole @ Delicious Everyday says
I have actually frozen it, and it’s great (although not quite as good as freshly cooked). In fact I have some in the freezer now 🙂
Gena says
I love this recipe, Jennifer! So hearty and comforting. Happy new year to you 🙂
Nicole @ Delicious Everyday says
Thanks Gena 🙂 Happy new year to you too!!
Robyn says
This is my very first attempt at vegan cooking. It is something i have been considering for some time now and have given it a shot. Might i say this is absolutely delicious and given me confidence that vegan is yum and easy and not just boring and tasteless. Thank you for sharing the recipe!!
Nicole @ Delicious Everyday says
Thank you so much for the feedback Robyn!! I’m so glad you enjoyed this. 🙂 It is a firm favourite in our house. If you enjoyed this you might also enjoy my vegan shepherds pies. You can also find more vegan recipes here.
Heather says
I had to stop eating meat due to various health issues, and one of the things I missed most was bolognaise. I made this on the weekend, and wow, simply amazing! I’ve got leftovers for lunch today. Not sure they will make it to lunch time though!
Nicole @ Delicious Everyday says
Thanks Heather. I’m so glad you enjoyed it. If you enjoyed this you might also like my mushroom and quinoa spaghetti and “meatballs”.
Liz says
Wow this looks so comforting! I love using mushrooms as a meat replacement as well— especially in lentil loaf. My fiancé is obsessed with mushrooms, so I know he’ll go crazy over this. Definitely pinning this to try asap!
Nicole @ Delicious Everyday says
Thanks Liz. If you do decide to make it I’d love to hear how it goes 🙂
Rosa says
That mushroom bolognese looks ever so scrumptious!
Cheers,
Rosa
Nicole @ Delicious Everyday says
Thanks Rosa 🙂