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Vegan Mushroom Bolognese Recipe

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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! 

Vegan Bologonese Recipe - mushrooms steal the show in this delicious vegan spin on the classic, bolognese (known to the Italians as Ragu). | Click for the vegan spaghetti bolognese recipe

free recipe ebook with vegan one pot recipes

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 my brother and 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 Scottish grandmother.

So, over the years, Rosa started to teach my Grandmother some of her favourite 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).

Vegan Bologonese - mushrooms steal the show in this delicious vegan spin on the classic, bolognese (known to the Italians as Ragu). | Click for the vegan spaghetti bolognese recipe

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.

My mushroom vegetarian 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 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 easier 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 favourite recipe?

 

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free recipe ebook with vegan one pot recipes

This fun vegan and vegetarian spin on the Italian classic, Bolognese, uses mushrooms for a rich, delicious sauce that is sure to please the whole family! | Get the recipe at DeliciousEveryday.com

Vegan Mushroom Bolognese Recipe

This 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.
4.48 from 21 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian, vegan, vegetarian
Keyword: Bolognese Recipe, vegan mushroom bolognese, Vegan Mushroom Bolognese Recipe
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Calories: 567kcal
Author: Delicious Everyday
4 servings

Ingredients

  • 2 tbs olive oil
  • 1 onion diced
  • 2 medium sized carrots peeled and diced
  • 1 celery stalk diced
  • 3 cloves of garlic chopped
  • 1 tbs thyme leaves roughly chopped
  • 10 g (1/3 oz) dried wild mushrooms reconstituted in 2½ tbs boiling water
  • 500 g mushrooms diced, 1 pound
  • 1 tbs tomato paste
  • 1 cup red wine shiraz and pinot noir work well here
  • 2 tbs soy sauce, gluten-free variety if needed
  • 400 g (14 oz) can of chopped Italian tomatoes
  • salt and pepper to taste
  • 400 g (14 oz) dried spaghetti
US Customary - Metric

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

Calories: 567kcal | Carbohydrates: 92g | Protein: 19g | Fat: 9g | Saturated Fat: 1g | Sodium: 577mg | Potassium: 1150mg | Fiber: 7g | Sugar: 11g | Vitamin A: 121.4% | Vitamin C: 29.7% | Calcium: 6.7% | Iron: 18.1%
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Vegan Bologonese Recipe - mushrooms steal the show in this delicious vegan spin on the classic, bolognese (known to the Italians as Ragu). | Click for the vegan spaghetti bolognese recipe

Disclosure
This post has been sponsored by the TODAY food club courtesy of Blogger Babes. Thank you for supporting the sponsors that keep Delicious Everyday going.  

Reader Interactions

Comments


  4. 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.

    Reply


  5. 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!!”

    Reply


  7. 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

    Reply

  8. 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.

    Reply

  9. Made this today, it is absolutely delicious! Have you ever frozen the bolognese? The recipe made a bit more than I thought it would 🙂

    Reply


  11. 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!!

    Reply

    • 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.

      Reply

  12. 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!

    Reply

  13. 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!

    Reply

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