Vegetarian Bolognese Sauce

4.60 from 107 votes

This vegetable bolognese sauce recipe is made with mushrooms, carrots, celery, garlic, and onion. A delicious meatless vegetarian "meat" sauce recipe.

Prep Time20

Cook Time30

Total Time50

Course: Main Dish

Cuisine: Italian

Keyword: vegetable bolognese recipe

Servings: servings

Author: Joy Shull

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
1/4 cup nutritional yeast
Spaghetti for serving

Instructions

Add the baby bella and shitake mushrooms to a food processor and either pulse or shred, until minced
Transfer the mushrooms to a large skillet or dutch oven
Add the 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 1/2 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 the 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 the bolognese sauce until hot throughout, then serve
Serve over spaghetti or pasta of choice and top with parmesan cheese, if desired

Video

Notes

Please note that the recipe nutritional information is for the sauce only, and does not include the pasta. The serving size is for 1/8th of the recipe

Nutrition