Classic Italian Dish made Vegan & Awesome!
Rich, bold, savory and meaty this mushroom based sauce is the ultimate vegan Bolognese!
I love a good Bolognese sauce, and I make my classic version often. A couple of weeks ago I decided to BE BRAVE and try to create a vegan or vegetarian version that was just as good. Well, after a few tries, I was ecstatic with the results, so here is my ultimate vegan Bolognese sauce — reminiscent of the classic Italian dish we all love.
This version combines multiple kinds of mushroom, celery, carrots and onions for a hearty mince that creates a slow cooked, thick and satisfying meal. I love to add my Flavorful Tofu Crumbles to add protein, but it is just as satiating without.
When you serve this over spaghetti be sure to use a nice hand-made pasta. Unlike a commercial one that is made using Teflon coated steel die, the hand-made pastas are extruded through a bronze die giving the pasta a rough texture — better to hold your sauce! You can also make this gluten free, as I have in this recipe and serve over zucchini noodles.
So, take the time some cold Sunday afternoon to make this thick, savory, hearty and satisfying meal – it will fill your home with warm and delicious aromas. Your senses, your stomach and your soul will thank you!
Mushroom Bolognese over Zucchini Noodles
½ oz dried porcini mushrooms
½ cup hot water
2-3 tablespoons O&V Porcini EVOO or Garlic EVOO *
1 ½ cups chopped onion
¼ teaspoon crushed red pepper
1 cup diced carrots
1 cup diced celery
8-10 cloves of garlic, minced
1 teaspoon O&V Tuscan Dipper or dried oregano *
1 package (8oz) cremini mushrooms, finely chopped
1 package (8 oz) white button mushrooms, finely chopped
4 oz oyster mushrooms roughly chopped
2 tablespoons tomato paste
1 tablespoon reduced sodium soy sauce
1 can (15 oz) diced, unsalted tomatoes, with liquid
Salt and pepper to taste
1 cup Flavorful Tofu Crumbles (optional — See separate recipe)
3-4 zucchini, spiralized
1 tablespoon O&V Unflavored Extra Virgin Olive Oil *
Grated Parmesan Cheese or Nutritional Yeast to garnish
Chopped parsley to garnish
If using the Flavorful Tofu Crumbles, start with making that, and prep the remaining items while it is in the oven. See separate recipe for the tofu crumbles.
Combine the ½ cup hot water and dried porcini mushrooms in a bowl and let stand 20 minutes. Drain the mushrooms, reserving the soaking liquid. Finely chop the rehydrated porcini mushrooms.
Heat oil in a large pot or sauce pan on medium heat. Add the olive oil and chopped onion. Sauté till translucent, about 3-5 minutes, then add the crushed red peppers, carrots, celery, garlic and sauté an additional 6-8 minutes. Add in the Tuscan Dipper or dried oregano, and the cremini, white, and oyster mushrooms. Cook 6-10 minutes till the mushrooms release their water, and start to brown.
Stir in the tomato paste, Porcini mushrooms, reserved soaking liquid, soy sauce, can of diced tomato with liquid. Season with salt and pepper and reduce heat. Simmer for 10-12 minutes.
If adding Flavorful Tofu Crumbles add at this time and simmer an additional 5 minutes.
Spiralize zucchini. In a large saucepan, add the tablespoon of oil, and gently warm the zucchini noodles. Divide amongst four plates and top with the Mushroom Bolognese.
Optionally, garnish the whole dish with a sprinkle of grated Parmesan cheese or nutritional yeast and some parsley
Active time 45 minutes. Total time 65 minutes
Categories: Entrée, Pasta, Vegetarian, Vegan, Gluten Free, Dairy Free, Mushrooms, Porcini, Garlic EVOO, Tuscan Dipper, Cremini Mushrooms, Oyster Mushrooms, Flavorful Tofu Crumbles, Zucchini Noodles, Ultimate Vegan Bolognese, Ultimate Vegetarian Bolognese, Italian Classic, Spaghetti Bolognese