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Vegan Bolognese

This hearty vegan Bolognese is made by simmering chopped vegetables, mushrooms, and canned tomatoes to create a rustic, thick sauce. It features a rich, meaty texture from the mushrooms and a balanced sweetness from carrots, finished with herbs for a flavorful, comforting dish. Perfectly served over pasta or zucchini noodles, it boasts a soulful, satisfying final appearance.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Vegetarian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 2 carrots carrots roughly chopped
  • 8 oz mushrooms roughly chopped
  • 1 can (28 oz) crushed tomatoes preferably organic
  • 1/2 cup vegetable broth to loosen the sauce
  • 1 tablespoon olive oil
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme

Equipment

  • Large skillet or saucepan
  • Wooden spoon or spatula

Method
 

  1. Heat the olive oil in a large skillet over medium heat until it shimmers and starts to smell fragrant.
  2. Add the chopped onion and cook, stirring occasionally, until translucent and soft, about 5 minutes. You should hear gentle sizzling and see the onions turning a light golden color.
  3. Stir in the minced garlic and cook for another minute until it becomes fragrant, filling the kitchen with a savory aroma.
  4. Add the chopped carrots and mushrooms to the skillet, stirring well to combine. Cook for about 8-10 minutes until the vegetables soften and the mushrooms release their juices, creating a rustic, textured mixture.
  5. Pour in the crushed tomatoes and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld and the sauce to thicken slightly, about 15 minutes. You'll notice bubbling and a rich, vibrant color forming.
  6. Stir in the dried basil, oregano, and thyme, then taste and adjust salt or seasoning as needed. Let the sauce simmer uncovered, stirring occasionally, until it reaches a thick, hearty consistency and the flavors are well blended.
  7. Once the sauce has thickened and is bubbling with flavor, remove from heat. The sauce should be rustic and slightly chunky, with a deep, meaty aroma from the mushrooms and herbs.
  8. Spoon the hot vegan Bolognese over your favorite pasta, zucchini noodles, or polenta, and enjoy the comforting, rustic flavors with a sprinkle of fresh herbs or vegan cheese if desired.

Notes

Feel free to add other vegetables like zucchini or spinach, or toss in lentils for extra protein. The sauce improves in flavor the next day, making it perfect for leftovers.