Vegan Mushroom Bolognese Sauce

Tired of lentil or tofu bolognese? Try this vegan mushroom bolognese sauce! It is full of flavor, has a great texture and it's so easy to make - only 3 steps!

How To Make This Vegan Mushroom Bolognese Sauce

This recipe is so easy, it only has three steps: Chop, saute and simmer. First we're dicing the onion and garlic and finely chopping the mushrooms. What I did was just throw the mushrooms into my food processor and pulse a couple of times. This is a lot easier than chopping the mushrooms with a knive. Plus, you can get them really finely diced, which I think adds a lot to the texture of this dish.

Next, all you gotta do is fry the onion, garlic and mushrooms in a non-stick pan. You can totally make this recipe oil-free and only saute them in a little bit of water. Be careful not to add too much water as the mushrooms release quite a bit of liquid as well and you don't want your sauce to be too runny.

And finally, we are adding some chopped walnuts and tomatoes. Bring everything to a simmer, season with herbs, salt and pepper and you're done.

Ingredients

- 1 onion
- 1 clove of garlic
- 400g mushrooms (I used portobello)
- ⅛ cup tomato paste
- 1 cup - 1 ½ cup pureed tomatoes
- ½ cup chopped walnuts
- 1 tbsp dried herbs
- salt and pepper to taste

Instructions

Dice the onion, mince the garlic. Finely chop/dice the mushrooms (it’s easiest in a food processor, just give it a few pulses).
Add to a pan on high heat and cook for 5-10 minutes.
Add the remaining ingredients and bring to a simmer. Simmer for 5 minutes, then season with salt and pepper.
Serve with your favorite pasta.

Notes

To add more plant-based protein to this dish, you could add a can of chickpeas (that you pulsed in the food processor a few times as well).

Vegan Mushroom Bolognese Sauce

How To Make This Vegan Mushroom Bolognese Sauce