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 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 them.
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 to medium high heat and sautee the vegetables for 25-30 minutes, stirring often, until they cook down and most of the liquid evaporates.
Purée the diced fire roasted tomatoes in the food processor until smooth.
Add the puréed 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).
Simmer the bolognese sauce until hot throughout.
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