Vegan mushroom bolognese

Prep 20 min
Total 1 hour
Serves 4



small onion, halved
small carrot, coarsely chopped (1/2 cup)
celery stalk, coarsely chopped (1/3 cup)
227 g
cremini or king oyster mushrooms, coarsely chopped
3 tbsp
olive oil, coarsely chopped
1/4 tsp
1 540 mL can
garlic cloves, minced
2 tbsp
1/2 tsp
1/8 tsp
1/4 cup
dry red wine
1 398 mL can
diced tomatoes
Fettuccia riccia noodles


  • COMBINE onion, carrot and celery in a food processor. Pulse, scraping down side as needed, until chopped into 1/4-in. pieces. Transfer to a large bowl. Pulse mushrooms, in batches, until chopped into 1/2-in. pieces, then transfer to bowl with vegetables.
  • HEAT a pot over medium. Add 2 tbsp oil, then vegetables and salt. Cook, stirring occasionally, until vegetable mixture appears dry, 9 to 10 min.
  • DRAIN beans into a bowl, reserving liquid. Whirl beans in a food processor until puréed. Add 2 to 3 tbsp of reserved liquid until mixture is smooth and measures a heaping 1 1/2 cups.
  • ADD remaining 2 tsp oil, garlic, tomato paste, paprika and cinnamon to the vegetables. Cook, stirring often, until the mixture starts to stick to pan, about 2 min. Add wine and scrape up any browned bits with a wooden spoon. Stir in bean purée, broth, tomatoes and thyme sprigs. Bring to a boil, then simmer over medium-low, stirring occasionally, until thick, 18 to 20 min. Discard thyme sprigs before serving. Serve over pasta or polenta.

Sprinkle with  nutritional yeast for a vegan-friendly cheesy flavour. 


Calories 262, Protein 11 g, Carbohydrates 33 g, Fat 11 g, Fibre 12 g, Sodium 865 mg.
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