Vegan Bolognese

Ingredients

• 120 ml (½ cup)extra virgin olive oil
• 1 mediumonion, coarsely chopped
• 2garlic cloves
• 2celery stalks, peeled and coarsely chopped
• 2carrots, coarsely chopped
• 454 g (1 lb)mixed mushrooms
• 454 g (1 lb)pecans
• 85 g (3 oz)dried porcini mushrooms
• 907 g (32 oz)tomato sauce
• 1.89 litres (2 qt)vegetable stock
• 1 glassred wine (optional)
• 28 g (1 oz)sage and rosemary, finely chopped
• to tastesalt and pepper
• to garnishfresh parsley

Instructions

1. 1

   Sauté the vegetables

   Finely chop the carrots, celery, garlic and onion. Sauté them in the olive oil until lightly golden.

2. 2

   Cook the pecans

   Add the pecans and dried porcini mushrooms, then sauté until the mushrooms are tender.

3. 3

   Add mushrooms

   Chop the mixed mushrooms and add them to the pot.

4. 4

   Add liquids

   Pour in the tomato sauce, the optional glass of red wine and the vegetable stock.

5. 5

   Simmer the sauce

   Let the liquid simmer until the broth has dried up.

6. 6

   Stir in herbs

   Add the sage and rosemary, then stir them through the sauce.

7. 7

   Garnish with parsley

   Finish with fresh parsley.

8. 8

   Serve the sauce

   Use the Vegan Bolognese with fresh tagliatelle or to assemble a vegetarian lasagna.

9. 9

   Enjoy the meal

   Enjoy.

What is vegan Bolognese?

Bolognese is a sauce traditionally associated with Bologna in Italy, usually served with pasta or used in layered dishes. This plant-based version replaces meat with mushrooms and pecans.

Dried porcini add a concentrated mushroom flavour, while tomato sauce and herbs make a savoury base. The pecans bring richness and a substantial texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1240 calories, 21g protein, 43g carbs, 111g fat.

Pecans and olive oil provide most of the energy and fat, while the vegetables, tomato sauce and stock contribute much of the carbohydrates. Pecans and mushrooms supply some protein, though the amount can vary by brand and ingredient. Serve the sauce with a moderate portion of tagliatelle and add vegetables on the side to balance the plate.

The key ingredients

Mixed mushrooms: chopping them gives the sauce varied, meaty pieces. Dried porcini contribute a deeper, more intense mushroom note.

Pecans: these add richness and texture. Chop them if you prefer smaller pieces in the finished sauce.

Building the flavour

Vegetable base: cook the onion, garlic, celery and carrots until lightly golden, as directed. Keep the pieces very finely chopped so they blend into the sauce.

Wine: the red wine is optional, so leave it out if you prefer. The recipe adds it with the tomato sauce and stock.

Getting the consistency right

Simmering: let the liquid reduce until the broth has dried up, as the method specifies. Keep an eye on the pot as it thickens so the sauce does not catch on the bottom.

Finish: stir in the sage and rosemary at the end, then add fresh parsley to garnish.

How to serve it

Pasta: spoon the sauce over fresh tagliatelle, as suggested in the recipe. Toss the pasta with the sauce so it is well coated.

Lasagna: use the sauce as a layer in a vegetarian lasagna. Its thick, mushroom-rich texture suits a baked dish.

Timing and preparation

This recipe lists a total time of 30 minutes, though the sauce is ready when the broth has reduced as described. Chop the vegetables and mushrooms before cooking to make the steps easier to follow.

The method does not specify soaking the dried porcini, so add them as directed in the recipe.

Recipe notes & tips

• Finely chop the onion, carrot, celery and garlic so they cook evenly.
• Use a broad pot to give the liquid room to reduce.
• Stir as the sauce thickens to help prevent it catching on the base.
• Add the herbs at the end to preserve their fresh flavour.
• Taste and adjust the salt and pepper before serving.

Variations

• Leave out the wine: make the sauce without the optional red wine.
• Change the herbs: use sage and rosemary in the proportions you prefer.
• Serve with pasta: pair the sauce with fresh tagliatelle as suggested.
• Make lasagna: use the sauce to assemble a vegetarian lasagna.
• Adjust the pecan texture: chop the nuts more finely for smaller pieces in the sauce.

Common mistakes to avoid

• Roughly chopped vegetables: they may cook unevenly; chop them very finely as the method directs.
• Stopping too soon: the sauce may remain thin; simmer until the broth has dried up.
• Leaving the pot unattended: thickening sauce can catch on the bottom; keep an eye on it as it simmers.
• Adding herbs too early: their flavour can fade during cooking; stir them in at the end.
• Forgetting the garnish: finish with fresh parsley as directed.

How to store

Refrigerate leftover sauce in a covered container and use within 3–4 days. Reheat gently in a saucepan, stirring until hot throughout; loosen with a little water if needed.

Frequently asked questions