Veggie Bolognese

Ingredients

• 60 ml (4 tbsp), dividedolive oil
• 2 largeyellow onions, finely chopped
• 120 g (1 cup), peeled and finely choppedcarrots
• 120 g (1 cup), finely choppedcelery
• 30 g (2 tbsp)butter (or vegan butter)
• 567 g (1¼ lb), finely choppedcremini mushrooms
• 5 cloves, minced or gratedgarlic
• 120 ml (½ cup)red wine
• 1 can (156 ml)tomato paste
• 20 ml (4 tsp)beef stock concentrate
• 480 ml (2 cups)water
• 1 can (796 ml), with juicesdiced tomatoes
• 30 g (½ cup)nutritional yeast
• 15 ml (1 tbsp)dried oregano
• 15 ml (1 tbsp)dried basil
• 20 ml (1 tbsp plus 1 tsp), finely groundfennel seeds
• 7.5 ml (1½ tsp)red wine vinegar
• 60 ml (¼ cup)cashew cream
• 500 ggluten-free spaghetti
• 25 g (¼ cup)Parmesan cheese or vegan alternative
• to tastesalt
• to tastepepper
• 35 g (¼ cup), unsalted and rawcashews
• 120 ml (½ cup), boilingwater
• 60 ml (¼ cup), filteredwater

Instructions

1. 1

   Wash the produce

   Wash and dry all the produce. If you prefer not to wash the mushrooms, brush off any dirt.

2. 2

   Chop the vegetables

   Finely chop the onions, carrots, celery and mushrooms. Mince or grate the garlic.

3. 3

   Cook the vegetables

   Heat 30 ml (2 tablespoons) of olive oil in a large pan over medium-high heat. Add the onions, carrots and celery and cook, stirring often, for 4–5 minutes, until the onions are soft and translucent.

4. 4

   Brown the mushrooms

   In a second large pan over medium-high heat, melt the butter with the remaining 30 ml (2 tablespoons) of olive oil. Add the mushrooms and cook for 5–10 minutes, stirring often, as they soften, shrink and begin to brown.

5. 5

   Build the sauce

   Add the garlic to the mushroom pan and cook, stirring, for 1 minute. Pour in the red wine and stir continuously until it has reduced by half. Stir in the tomato paste, stock concentrate and 480 ml (2 cups) of water.

6. 6

   Simmer the sauce

   Add the onion, carrot and celery mixture to the mushroom pan. Stir in the diced tomatoes and their juices, nutritional yeast, oregano, basil and fennel. Reduce the heat to medium-low and cook, stirring often, for 20–30 minutes, until the sauce has reduced and thickened.

7. 7

   Finish the sauce

   Stir in the red wine vinegar and season with salt and pepper. Simmer for 5 minutes, then stir in the cashew cream.

8. 8

   Cook the spaghetti

   Bring a large pot of salted water to the boil. Add the spaghetti and cook until just under al dente, allowing 1–2 minutes longer than you would for regular pasta. Drain when cooked.

9. 9

   Serve the dish

   Divide the spaghetti between plates, spoon the veggie Bolognese over it and finish with as much Parmesan as you like. Serve immediately.

10. 10

    Soak the cashews

    For the cashew cream, soak the cashews in 120 ml (½ cup) of boiling water for 30 minutes. Alternatively, cover and soak them overnight in 120 ml (½ cup) of room-temperature water.

11. 11

    Drain the cashews

    Drain the soaking water from the cashews.

12. 12

    Blend the cream

    Put the soaked cashews and 60 ml (¼ cup) of clean, filtered water in a blender. Blend on high until completely smooth and combined.

13. 13

    Add the cream

    Stir the cashew cream into the veggie Bolognese when the sauce method calls for it.

What is veggie Bolognese?

Bolognese is a slow-simmered Italian meat sauce traditionally associated with Bologna. This version replaces meat with finely chopped mushrooms and a classic mix of onion, carrot and celery.

Mushrooms bring a savoury, substantial texture, while tomato, wine, herbs and nutritional yeast give the sauce plenty of depth. Cashew cream softens the finished sauce without taking it away from the spaghetti.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 22g protein, 78g carbs, 23g fat.

Most of the carbohydrates come from the spaghetti, with additional amounts from the vegetables and tomatoes; olive oil, butter and cashew cream supply much of the fat. Mushrooms, nutritional yeast, pasta and Parmesan contribute protein. Balance the plate with a side of green vegetables or salad.

Build flavour in separate pans

Vegetable base: Cook the onion, carrot and celery until the onion turns soft and translucent. This gives the vegetables a head start before they meet the longer-simmering sauce.

Mushrooms: Use a second pan so the mushrooms have room to release moisture and start browning. Stir regularly, but give them time in contact with the hot pan between stirs.

Let the sauce reduce

Wine: After adding the red wine, keep stirring until about half has evaporated before adding the tomato paste and water. This follows the recipe’s reduction step and concentrates the wine in the sauce.

Simmer: Cook the combined sauce over medium-low heat for 20–30 minutes, stirring often. It is ready for seasoning when it has reduced and thickened rather than remaining watery.

Make smooth cashew cream

Soaking: Give the cashews 30 minutes in boiling water, or leave them overnight in room-temperature water. Drain them before blending.

Blending: Blend with the measured filtered water until completely smooth. Stir the cream into the sauce at the end, after its five-minute simmer with vinegar and seasoning.

Cook gluten-free spaghetti carefully

Check the packet as you cook, since gluten-free pasta can vary by brand. The recipe calls for cooking it 1–2 minutes longer than regular pasta, but the useful cue is tender pasta that still holds its shape.

Drain it as soon as it reaches that point, then serve straight away with the sauce. The sauce is simmered separately, so there is no need to cook the pasta in it.

Serve and season

Finish each plate with the amount of Parmesan or vegan alternative you want. Taste the sauce after adding the vinegar, then adjust the salt and pepper to suit your ingredients.

A green salad or simply cooked vegetables make a fresh side alongside the rich, tomato-based sauce. Keep the pasta and sauce separate until serving if you prefer to control the amount on each plate.

Recipe notes & tips

• Chop the vegetables finely so they blend into the sauce rather than leaving large pieces.
• Cook the mushrooms until they begin to brown before adding the garlic.
• Stir often during the 20–30-minute simmer to help the sauce reduce evenly.
• Use the overnight cashew soak if it fits your schedule better than the 30-minute soak.
• Salt the pasta water before it reaches the boil.
• Check the spaghetti early and use its texture, as well as the packet directions, to judge doneness.

Variations

• Use vegan butter: Choose a plant-based alternative to make the sauce dairy-free before adding the topping.
• Choose a vegan topping: Replace Parmesan with a vegan alternative for a fully plant-based finish.
• Adjust the herbs: Change the balance of oregano and basil to suit your preference.
• Add chilli: Stir chilli flakes into the sauce if you would like some heat.
• Serve another way: Spoon the sauce over a different gluten-free pasta shape if you do not have spaghetti.

Common mistakes to avoid

• Crowding the mushrooms: They may steam instead of brown; use a roomy pan and cook them until they shrink and begin to colour.
• Adding wine too soon: Let the garlic cook for 1 minute first, then reduce the wine by half before adding the next ingredients.
• Rushing the simmer: Give the sauce its full 20–30 minutes so it can reduce and thicken.
• Skipping the cashew soak: Soak the nuts as directed so they can blend into a smooth cream.
• Overcooking the pasta: Check it as it cooks and drain it once tender but still holding its shape.
• Forgetting the pasta water salt: Season the water before adding the spaghetti.

How to store

Refrigerate leftover sauce and pasta in separate airtight containers for up to 3 days. Reheat the sauce gently in a pan, adding a splash of water if needed, and warm the pasta separately in hot water or in the microwave.

Frequently asked questions