Mushroom Bolognese

 

Rich, meaty, deeply savoury — this mushroom bolognese is the plant-based pasta sauce that will make you forget the original even exists. It's been one of the most-searched vegan dinner recipes for years, and once you make it, you'll know why.

Servings: 4 | Prep: 15 mins | Cook: 40 mins | Total: 55 mins

Ingredients:

• 500g mixed mushrooms (chestnut, portobello, shiitake), finely chopped
• 400g pasta of your choice
• 1 can diced tomatoes
• 1 onion, finely diced
• 4 garlic cloves, minced
• 2 celery stalks, finely diced
• 2 carrots, finely diced
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 1 cup red wine (or extra vegetable stock)
• 1 cup vegetable stock
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp soy sauce
• 1 tsp balsamic vinegar
• 1 pinch salt and pepper
• Fresh basil to serve

Instructions:

1. Heat olive oil in a large deep pan over high heat. Add the finely chopped mushrooms in a single layer and cook without stirring for 5 minutes until deeply golden. This is crucial — stirring too early creates steam and ruins that beautiful browning. Season with salt.

2. Reduce heat to medium. Add onion, celery, and carrots. Cook for 8 minutes until softened.

3. Add garlic, tomato paste, oregano, and thyme. Stir and cook for 2 minutes.

4. Pour in the red wine and let it bubble for 3-4 minutes until reduced by half.

5. Add diced tomatoes, vegetable stock, soy sauce, and balsamic vinegar. Stir well and bring to a simmer.

6. Cook uncovered for 20-25 minutes, stirring occasionally, until the sauce is thick, rich, and deeply flavoured.

7. Cook pasta, drain, and toss with the bolognese. Serve topped with fresh basil and vegan parmesan.

Nutritional Info (per serving): 

Calories: ~520 | Protein: 18g | Carbs: 76g | Fat: 14g | Fibre: 8g | Iron: 5mg

💡 Tip: Finely chopping the mushrooms by hand (not blending) gives you the meatiest, most satisfying texture — take the extra 5 minutes, it's absolutely worth it!

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