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Vegan Mushroom Bolognese

This vegan Bolognese uses slow-simmered caramelized vegetables and earthy mushrooms to create a rich, meaty texture without any soy or gluten. The dish features deeply browned vegetables and mushrooms, resulting in a hearty, flavorful sauce with a smoky, umami-packed finish. It’s perfect served over pasta for a cozy, plant-based meal with a thick, savory consistency.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 2 tbsp olive oil fruity, peppery variety preferred
  • 1 large onion diced
  • 2 medium carrots diced
  • 250 g mushrooms cremini and shiitake, sliced
  • 2 tbsp tomato paste darkened and fragrant after cooking
  • 3 cloves garlic minced
  • 400 g crushed tomatoes good quality, canned
  • 1/2 cup vegetable broth optional, for thinning
  • 1 sprig thyme fresh
  • 1 bay leaf bay leaf
  • to taste salt and black pepper adjust at end
  • optional smoked paprika a pinch for smoky depth
  • fresh basil for garnish basil chopped, optional

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon
  • Sharp knife
  • Measuring cup

Method
 

  1. Heat the olive oil in a large skillet or Dutch oven over medium heat until it shimmers and begins to bubble softly.
  2. Add the diced onion and carrots to the hot oil. Cook, stirring occasionally, until the vegetables are deeply golden and fragrant, about 15 minutes. The onions should be caramelized and the carrots softened.
  3. Push the vegetables to one side of the pan. Add the sliced mushrooms to the empty side and let them sit undisturbed for 2-3 minutes to develop a crust. Then, stir and cook until browned and no longer spongy, about 8-10 minutes.
  4. Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly and become fragrant, which intensifies its smoky flavor.
  5. Add the minced garlic and cook for another minute until fragrant, ensuring it doesn’t burn.
  6. Pour in the crushed tomatoes and vegetable broth. Add the fresh thyme sprig and bay leaf. Bring the mixture to a gentle simmer, then reduce the heat to low and let it simmer uncovered for 30-40 minutes, stirring occasionally, until the sauce thickens and deepens in flavor.
  7. Remove the thyme sprig and bay leaf. Taste the sauce and season with salt and black pepper as needed. For extra smokiness, stir in a pinch of smoked paprika if desired.
  8. Let the sauce rest for a few minutes off the heat to allow flavors to deepen. Serve over your favorite cooked pasta, garnished with chopped fresh basil if using.