Vegan Mushroom Bolognese

March 30, 2026 Prep: 15min Cook: 40min 4 servings Easy
Vegan Mushroom Bolognese

This vegan Bolognese uses the umami power of mushrooms and walnuts to create a sauce so rich and satisfying that even meat lovers will be impressed. The key is finely chopping the mushrooms so they mimic the texture of ground meat.

Ingredients

  • 500g mixed mushrooms (cremini, portobello, shiitake), very finely chopped
  • 100g walnuts, finely chopped
  • 1 large onion, finely diced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 cloves garlic, minced
  • 400g canned crushed tomatoes
  • 2 tablespoons tomato paste
  • 150ml red wine
  • 2 tablespoons soy sauce
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 400g spaghetti or tagliatelle
  • Olive oil
  • Fresh basil
  • Nutritional yeast for serving

Nutrition Facts

480
Calories
16g
Protein
64g
Carbs
16g
Fat

Instructions

  1. 1
    Heat olive oil in a large pan over high heat. Add chopped mushrooms in batches, cooking until well browned and all moisture has evaporated, about 10 minutes total.
  2. 2
    Add onion, carrots, and celery. Cook until softened, about 5 minutes.
  3. 3
    Add garlic, tomato paste, and chopped walnuts. Stir for 2 minutes.
  4. 4
    Pour in red wine and let it reduce by half.
  5. 5
    Add crushed tomatoes, soy sauce, balsamic vinegar, oregano, and thyme. Simmer on low heat for 25 minutes until thick and rich.
  6. 6
    Cook pasta in salted water until al dente. Reserve 1 cup pasta water.
  7. 7
    Toss pasta with the sauce, adding pasta water as needed for consistency. Serve topped with fresh basil and nutritional yeast.
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