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Vegetarian Mushroom and Vegetable Bolognese Sauce Recipe

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3.9 from 13 reviews

This Vegetarian Bolognese Sauce is a hearty, meatless twist on the classic Italian meat sauce, featuring finely minced mushrooms, celery, carrots, garlic, and onion sautéed to perfection, then simmered with fire-roasted tomatoes and fragrant herbs. It's a delicious and wholesome sauce that pairs perfectly with spaghetti or your favorite pasta, delivering rich, savory flavors without any meat.

  • Total Time: 50 minutes
  • Yield: 8 servings

Ingredients

Vegetables

  • 8 oz sliced baby bella mushrooms, rinsed and patted dry
  • 5 oz golden oak shiitake mushrooms, rinsed and patted dry
  • 3 celery stalks, ends removed and cut into 3 pieces each
  • 4 medium carrots, peeled and cut into 3 sections each
  • 10 cloves of garlic
  • 1 medium onion, quartered

Other Ingredients

  • 4 (14.5 oz each) cans diced fire roasted tomatoes
  • 1 teaspoon dried basil
  • 2 teaspoons dried oregano
  • 1 tablespoon sugar
  • 1/4 cup nutritional yeast
  • Salt (1 teaspoon recommended)
  • Black pepper (1/2 teaspoon recommended)
  • Spaghetti or pasta of choice, for serving
  • Parmesan cheese, optional for topping

Instructions

  1. Prepare Mushrooms: Place the baby bella and shiitake mushrooms into a food processor and pulse or shred until finely minced, resembling ground meat texture.
  2. Add Mushrooms to Pan: Transfer the minced mushrooms to a large skillet or Dutch oven to start cooking.
  3. Prepare Remaining Vegetables: Add the celery pieces, carrot pieces, garlic cloves, and quartered onion into the food processor and pulse or shred until minced.
  4. Combine Vegetables in Pan: Add the minced celery, carrot, garlic, and onion mixture into the skillet with the mushrooms.
  5. Season and Sauté: Sprinkle 1 teaspoon salt and 1/2 teaspoon black pepper over the vegetables. Turn heat to medium-high and sauté the mixture for 25 to 30 minutes, stirring frequently, until the vegetables cook down and most of the liquid has evaporated.
  6. Puree Tomatoes: While vegetables cook, puree the diced fire roasted tomatoes in the food processor until smooth.
  7. Add Tomatoes and Seasonings: Pour the pureed tomatoes into the skillet with the cooked vegetables. Stir in dried basil, dried oregano, nutritional yeast, and sugar. Adjust seasoning to taste; if the sauce tastes too acidic, add more sugar as needed.
  8. Simmer and Heat Through: Continue heating the bolognese sauce until it is hot throughout and flavors meld, about 5 to 10 minutes.
  9. Serve: Serve the vegetarian bolognese sauce hot over cooked spaghetti or pasta of your choice. Top with parmesan cheese if desired for added flavor.

Notes

  • For a richer flavor, use a mix of mushrooms as listed to mimic the umami taste of meat.
  • Nutrition yeast adds a cheesy depth without dairy, making the sauce vegan if parmesan is omitted.
  • If you prefer a chunkier sauce, pulse vegetables less in the food processor.
  • Adjust seasoning carefully; adding sugar balances the acidity of canned tomatoes.
  • This sauce freezes well for up to 3 months; thaw and reheat gently before serving.
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://avascooking.com/vegetarian-mushroom-and-vegetable-bolognese-sauce-recipe/