Name: Vegan Mushroom Bolognese
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 pound white button mushrooms, divided; 2 tablespoons light vegetable oil; 0.5 cup chopped onion; 0.66666668653488 cup chopped carrots; 0.66666668653488 cup chopped celery; Pinch of salt; 0.5 cup unsweetened oat milk; 0.25 teaspoon nutmeg; 0.5 cup dry white wine; 1 cup canned crushed tomatoes; 1 pound whole-wheat pasta, preferably ancient-grain (see Tips); butter, cut into 5 pieces; Vegan Parmesan cheese for garnish (see Tips)

Vegan Mushroom Bolognese

5.0

(1)

1 Review

This Bolognese sauce recipe is adapted from Marcella Hazan's Essentials of Classic Italian Cooking. We swap out the beef and pork for button mushrooms to keep this traditional comfort food vegan yet weighty with umami flavor. And while some recipes call for red wine, this recipe sticks with Hazan's white wine selection.

Paul Greenberg

Updated on August 10, 2020

Prep Time:

15 mins

Cook Time:

45 mins

Total Time:

1 hr

Servings:

Yield:

4 servings

Nutrition Profile:

Bone Health Diabetes Appropriate Healthy Aging Healthy Immunity Heart Healthy High Blood Pressure High Fiber Low Sodium Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

1 pound white button mushrooms, divided
2 tablespoons light vegetable oil
½ cup chopped onion
⅔ cup chopped carrots
⅔ cup chopped celery
Pinch of salt
½ cup unsweetened oat milk
¼ teaspoon nutmeg
½ cup dry white wine
1 cup canned crushed tomatoes
1 pound whole-wheat pasta, preferably ancient-grain (see Tips)
butter, cut into 5 pieces
Vegan Parmesan cheese for garnish (see Tips)

Directions

Put half the mushrooms in a food processor and pulse until roughly minced. Chop the remaining mushrooms into 1/4-inch pieces.
Heat oil in a large heavy pot over medium heat. Add onion; cook, stirring frequently, until translucent. Add carrots and celery; cook, stirring, until softened, 3 to 4 minutes. Add the minced and chopped mushrooms and salt; cook, stirring, until the mushrooms start to release their juices. Add oat milk; cook, stirring, until it evaporates. Stir in nutmeg. Add wine; cook, stirring, until it evaporates. Add tomatoes and bring to a boil.
Lower the heat to maintain a low simmer; cook for 45 minutes, stirring occasionally. (If the sauce looks dry, add boiling water, 1/4 cup at a time.)
Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions; drain. Serve the pasta topped with the sauce and garnished with Parmesan, if desired.

Tips

Tips: Look for a fiber-rich ancient-grain pasta, such as Gustiamo's Sicilian Tumminia Busiate.

Violife makes an excellent vegan Parmesan, but you can also make a simple homemade version by processing raw cashews with garlic powder, salt and nutritional yeast.

Nutrition Facts (per serving)

393	Calories
10g	Fat
63g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/2 cups
Calories 393
% Daily Value *
Total Carbohydrate 63g	23%
Dietary Fiber 10g	34%
Total Sugars 8g
Protein 14g	29%
Total Fat 10g	13%
Saturated Fat 2g	8%
Vitamin A 3777IU	76%
Vitamin C 11mg	12%
Folate 74mcg	18%
Sodium 191mg	8%
Calcium 64mg	5%
Iron 4mg	23%
Magnesium 114mg	27%
Potassium 831mg	18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.