Vegetarian Classic Bolognese Meat Sauce
Indulge in the comforting flavors of a traditional Italian classic with a modern, plant-based twist. This Vegetarian Classic Bolognese Meat Sauce is a rich, hearty sauce that combines finely chopped cremini mushrooms, a savory plant-based ground beef substitute, and a medley of aromatic vegetables like onion, carrot, and celery. Slow-simmered with red wine, crushed tomatoes, and fragrant herbs, this vegan-friendly Bolognese delivers all the robust, meaty flavors of the original without any animal products. Perfectly seasoned with soy sauce for depth and finished with fresh parsley, it’s the ideal topping for pasta, zucchini noodles, or even polenta. Whether you’re vegetarian, vegan, or simply looking to cut back on meat, this hearty sauce is a satisfying and flavorful choice for your next cozy meal. Ready in just over an hour, it’s a deliciously wholesome dinner option the whole family will love!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium, finely chopped onion
- 1 medium, finely chopped carrot
- 1 finely chopped celery stalk
- 3 cloves, minced garlic
- 250 grams, finely chopped cremini mushrooms
- 300 grams plant-based ground beef substitute
- 2 tablespoons tomato paste
- 1 cup red wine
- 800 grams canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 2 tablespoons soy sauce
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 3 tablespoons, chopped fresh parsley
Instructions
Heat the olive oil in a large, heavy-bottomed saucepan over medium heat.
Add the chopped onion, carrot, and celery to the pan. Sauté for about 5-7 minutes or until the vegetables are soft and the onion is translucent.
Stir in the minced garlic and chopped mushrooms. Cook for another 5 minutes until the mushrooms release their moisture and start to brown.
Add the plant-based ground beef substitute to the pan. Cook, breaking it up with a wooden spoon, until it is browned, about 5 more minutes.
Stir in the tomato paste and cook for 1 minute to allow it to caramelize slightly.
Pour in the red wine and scrape up any brown bits from the bottom of the pan. Let the mixture simmer for about 5 minutes until the wine has reduced by half.
Add the canned crushed tomatoes, dried oregano, dried basil, bay leaf, and soy sauce. Stir everything together.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pan partially with a lid and let it cook gently for 45-60 minutes, stirring occasionally.
Season the sauce with salt and black pepper to taste.
Just before serving, remove the bay leaf and stir in the chopped fresh parsley.
Serve the Vegetarian Bolognese sauce over your favorite pasta or zucchini noodles.
Nutrition Facts
Calories |
1636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5618 mg | 244% | |
| Total Carbohydrate | 119.5 g | 43% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 53.9 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 522 mg | 40% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 5992 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
