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Spaghetti with a rich mushroom and lentil tomato Bolognese and fresh herbs.
Rachelle Johnson

Vegan Mushroom Bolognese

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Cremini and portobello mushrooms build a savory tomato sauce with a little lentil body. Let it simmer until thick, then spoon it over pasta with fresh herbs and optional vegan Parmesan.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Suitable For
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Aromatics
  • 2 tablespoons olive oil
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 2 medium carrots finely diced
  • 2 stalks celery finely diced
Mushrooms and lentils
  • 12 ounces cremini mushrooms finely chopped
  • 8 ounces portobello mushrooms finely chopped
  • 1 cup cooked lentils drained
  • 2 tablespoons tomato paste
Tomato sauce
  • 1 28-ounce can crushed tomatoes
  • ½ cup dry red wine Optional; choose vegan-labeled or producer-confirmed vegan wine.
  • 1 cup vegetable broth
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon tamari Soy sauce also works.
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • fine salt To taste.
  • black pepper To taste.
For serving
  • 12 ounces vegan spaghetti or linguine Regular egg-free pasta; gluten-free option in Notes.
  • fresh basil or parsley chopped; To finish.
  • vegan Parmesan Optional finish.

Equipment

  • Large heavy saucepan
  • separate pasta pot
  • knife or food processor for chopping
  • colander
  • wooden spoon

Method
 

  1. Heat the oil in a large heavy saucepan over medium heat. Add the onion, carrots and celery and cook for 6–8 minutes, stirring, until softened. Add the garlic toward the end so it becomes fragrant without burning.
  2. Add the cremini and portobello with a little salt. Cook for 10–12 minutes, stirring occasionally, until they release their moisture and begin to brown. Keep cooking if the pan is still watery; use a wide pan to help evaporation.
  3. Stir in the tomato paste and cook for 2 minutes. If using the optional wine, add it, scrape the pan and simmer for 2–3 minutes.
  4. Stir in the cooked lentils, crushed tomatoes, broth, balsamic vinegar, tamari, smoked paprika, oregano, thyme and bay leaf. Bring to a gentle simmer.
  5. Simmer uncovered or partially covered for 25–30 minutes, stirring occasionally, until thick enough to cling to pasta. Add a splash of water if it dries too quickly, or simmer longer if it is still loose.
  6. Meanwhile, cook the pasta according to its package in a separate pot until al dente. Drain, saving a little cooking water if you want to loosen the finished sauce.
  7. Remove the bay leaf. Taste the sauce and adjust salt and pepper. Spoon over the pasta and finish with the fresh herbs and optional vegan Parmesan.

Nutrition

Calories: 574kcalCarbohydrates: 104gProtein: 24gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 700mgPotassium: 1845mgFiber: 14gSugar: 19gVitamin A: 6128IUVitamin C: 26mgCalcium: 158mgIron: 7mg

Notes

Mushroom texture: Chop fairly finely, then let the released water evaporate before moving on. The sauce should be savory and thick, not mushroom pieces floating in thin tomato liquid. Lentils: Use already-cooked, drained lentils; raw lentils are not an equal substitution for the cup here. Wine: It is optional. Leave it out if preferred; the broth, tomato and balsamic still build the sauce. A brief simmer does not guarantee complete alcohol removal. Swaps: Some mushrooms can be replaced with finely chopped eggplant or zucchini, which changes moisture and texture; cook until excess liquid evaporates. For gluten-free serving, choose gluten-free pasta and tamari and check packaged ingredients. Make ahead: The sauce can be cooked separately from the pasta. Refrigerate promptly in shallow containers for three to four days, or freeze sauce for up to three months for best quality. Reheat sauce to a boil and leftovers to 165°F (74°C), adding a splash of water if needed. Serving: Garlic bread, roasted asparagus, a crisp Italian-style salad or vegan polenta make good companions; polenta is a different serving choice from the pasta included in this recipe. The stovetop simmer is the baseline, not an all-in-one pressure-pasta shortcut.

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