Famous Vegan Bolognese #vegan #bolognese

This vegetarian bolognese recipe is made with mushrooms, carrots, celery, garlic, and onion.

A delicious meatless vegetarian “meat” sauce recipe that even meat lovers will enjoy!

Bolognese sauce is a classic family favorite dish. Today I’m sharing a delicious alternative to the traditional bolognese sauce – vegan bolognese sauce!

If you’re vegetarian and not vegan (like me), parmesan cheese is a great topping for this recipe. Freshly grated is best!

You could also top with vegan parmesan or nutritional yeast to keep it dairy free.

You’ll Need:

• 8 oz sliced baby bella mushrooms, rinsed and patted dry
• 5 oz golden oak shitake mushrooms, rinsed and patted dry
• 3 celery stalks, ends cut off and cut into 3 pieces each
• 4 medium carrots, peeled and cut into 3 sections each
• 10 cloves of garlic
• 1 medium onion, quartered
• 4 (14.5 oz each) cans of diced fire roasted tomatoes
• 1 teaspoon dried basil
• 2 teaspoons dried oregano
• 1 tablespoon sugar
• 1/4 cup nutritional yeast
• Spaghetti, for serving

Instructions:

1. Add baby bella and shitake mushrooms to a food processor and either pulse or shred, until minced
2. Transfer mushrooms to a large skillet or dutch oven
3. Add celery chunks, carrot chunks, garlic cloves, and onion pieces to the food processor and pulse/shred
4. Add mixture to the mushrooms
5. Add 1 teaspoon of salt and 1/2 teaspoon of pepper to the vegetables
6. Turn the burner on medium high heat and sautee vegetables for 25-30 minutes, stirring often, until vegetables cook down and most of the liquid evaporates
7. Puree diced fire roasted tomatoes in the food processor until smooth
8. Add pureed tomatoes to the vegetables
9. Add basil, oregano, nutritional yeast, and sugar
10. Taste and add any seasonings if necessary (if it tastes too acidic, add a little more sugar as necessary)
11. Serve over spaghetti and topped with parmesan cheese, if desired