Vegetable Bolognese Recipe
This vegetable bolognese sauce recipe is made with mushrooms, carrots, celery, garlic, and onion. A delicious meatless vegetarian "meat" sauce recipe.
Servings: 8 servings
Ingredients
- 8 oz sliced baby bella mushrooms rinsed and patted dry
- 5 oz golden oak shitake mushrooms rinsed and patted dry
- 3 celery stalks ends cut off and cut into 3 pieces each
- 4 medium carrots peeled and cut into 3 sections each
- 10 cloves of garlic
- 1 medium onion quartered
- 4 14.5 oz each cans of diced fire roasted tomatoes
- 1 teaspoon dried basil
- 2 teaspoons dried oregano
- 1 tablespoon sugar
- ¼ cup nutritional yeast
- Spaghetti for serving
Instructions
- Add baby bella and shitake mushrooms to a food processor and either pulse or shred, until minced
- Transfer mushrooms to a large skillet or dutch oven
- Add celery chunks, carrot chunks, garlic cloves, and onion pieces to the food processor and pulse/shred
- Add the celery/carrot/garlic/onion mixture to the mushrooms in the pan
- Add 1 teaspoon of salt and ½ teaspoon of pepper to the vegetables
- Turn the burner on medium high heat and sautee vegetables for 25-30 minutes, stirring often, until vegetables cook down and most of the liquid evaporates
- Puree diced fire roasted tomatoes in the food processor until smooth
- Add the pureed tomatoes to the vegetables along with the basil, oregano, nutritional yeast, and sugar
- Taste and add any seasonings if necessary (if it tastes too acidic, add a little more sugar as necessary)
- Heat until hot throughout, then serve
- Serve over spaghetti and topped with parmesan cheese, if desired
Video
Nutrition
Serving: 1g | Calories: 85kcal | Carbohydrates: 17g | Protein: 5g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 43mg | Fiber: 5g | Sugar: 5g