Mushroom Bolognese

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This Vegan Mushroom Bolognese with Walnuts is a tasty, meatless alternative to traditional Bolognese! It’s the ultimate comfort food and perfect for family dinners!

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• Ingredients
• Step-By-Step Guide
• Variations
• Storage Tips
• More Vegan Bolognese Recipes
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Hey there, pasta lovers! 🍝 If you’re a fan of the classic Spaghetti Bolognese but have been craving a vegetarian or even vegan alternative, you’ve come to the right place. Let me show you how to whip up a delicious Mushroom Bolognese that’s completely free of tofu, soy, and meat substitutes. You won’t believe how good this is!

For this vegetarian Bolognese, mushrooms and walnuts serve as the plant-based foundation of the sauce. The walnuts are toasted and finely chopped, adding a nutty and crunchy element. The mushrooms complement this perfectly and provide some wholesome nutrients. Carrots and celery refine the sauce and add a delightful bite!

The Mushroom Walnut Bolognese has a texture that’s very similar to the original and tastes absolutely delicious. Serve this meatless Bolognese over spaghetti, tagliatelle, or your pasta of choice. Paired with a green salad, it makes for a great main course, especially for families with kids.

Are you more into low-carb dishes? You can use this Bolognese sauce as a vegetarian stuffing for zucchini boats.

Step-By-Step Guide

I’ve put together this visual guide for beginners. Check out the recipe video to see how simple it is! 🤓

• Finely chop walnuts in a food processor. For added flavor, toast them in a pan without oil for about 5 minutes until golden brown.
• Finely chop the mushrooms in a food processor. If you prefer, coarsely chop the onions, garlic, carrots, and celery in the food processor or dice them finely with a knife.
• Heat olive oil in a pot. Sauté onions, garlic, carrots, and celery for 3 minutes.
• Add chopped mushrooms and cook for an additional 5-8 minutes until all the mushroom moisture has evaporated.
• Stir in walnuts, tomato paste, paprika, Italian herbs, and season generously with salt and pepper.
• Deglaze with red wine and add tomato passata. Throw in fresh basil and a bay leaf, and let it simmer for around 20 minutes.

• Meanwhile, cook pasta in boiling salted water until al dente. Reserve some pasta cooking water and drain the pasta. Season to taste with more salt and pepper.
• Serve in bowls!

Variations

Mushroom Bolognese is such a versatile pasta sauce, and there are tons of ways to tweak it to fit your personal taste or dietary needs. Here are some fun variations:

• Other Mushrooms: The recipe calls for cremini mushrooms, but why not mix it up? Porcini mushrooms, shiitake mushrooms, portobello mushrooms, white button mushrooms, or even a wild mushrooms mix could add new depths of flavor.
• Extra Veggies: Want to make it even healthier? Throw in some chopped spinach, kale, or even zucchini for extra nutrients.
• Cheese Please: If you’re not vegan, a sprinkle of Parmesan cheese or Pecorino can add a rich, salty kick. For vegans, nutritional yeast or vegan parmesan can offer a cheesy flavor.
• Spice It Up: If you like a little heat, add some red pepper flakes or a dash of hot sauce for a spicy kick.
• Creamy Version: A dollop of cashew cream can make your Bolognese a bit creamier and luxurious
• Herb Infusion: Mix in some fresh herbs like rosemary, thyme, parsley or oregano for an added burst of flavor.
• Low-Carb Serving Ideas: Aside from zucchini boats, you can serve the Bolognese over cauliflower rice, spaghetti squash, or even roasted bell peppers.

Storage Tips

Store any leftover Mushroom Bolognese in an airtight container in the fridge. It will keep for up to 3 days. Reheat in the microwave or in a pan with a little water.

You can even prepare the sauce the day before. So all you have to do for lunch is quickly boil some pasta and heat up the sauce!

More Vegan Bolognese Recipes

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