Easy Vegetarian Bolognese Sauce
This easy vegetarian bolognese sauce recipe is grain- and gluten-free and the perfect healthy sauce to serve with pasta.
Ingredients
- Mushrooms. I used portabellini/chestnut mushrooms but feel free to use any mushrooms of your choice. Mushrooms are important in this recipe as they add so much meatiness to the sauce.
- Zucchini. Courgette/baby marrow.
- Red onion.
- Garlic.
- Tomato passata. Crushed canned tomatoes can also be used.
- Tomato paste.
- Red wine. (Optional) I used Pinot Noir.
- Tamari sauce. Tamari, soy or coconut aminos will add loads of umami to this sauce.
- Vegetable stock.
- Thyme.
- Rsemary.
- Bay leaf.
- Salt and pepper.
- Pasta, to serve.
- Parmesan, to serve. Substitute with any cheese of your choice.
How to make vegetarian bolognese
- Prepare the vegetables: Using a food processor, finely chop the mushrooms and zucchini. You could finely chop them by hand or use a grater too if you don’t have a food processor. It’s important that the vegetables are finely chopped to mimic ground beef/beef mince once cooked.
- Make the sauce: In a large, deep pan or braiser, heat a splash of olive oil. Add the onion and garlic and cook until fragrant. Add the mushrooms, zucchini and herbs and cook, stirring regularly, for 10-15 minutes until the moisture has evaporated. Pour in the tomato passata, tomato paste, red wine, tamari sauce and stock. Season generously with salt and pepper. Reduce the heat and allow to simmer for 15-20 minutes until the sauce has thickened slightly and the vegetables are cooked through.
- Serve: Serve the sauce with your choice of pasta with a generous handful of cheese and fresh basil.
Can I freeze vegetarian bolognese?
Yes, this sauce freezes very well. Allow to cool then transfer to freezer-safe containers and freeze for up to 3 months. Allow to thaw then reheat in a saucepan until hot and bubbling.
How to use vegetarian bolognese
Servings: 6
Calories: 137kcal
Ingredients
- 500 g (1lb) mushrooms
- 500 g (1lb) zucchini
- 2 tbsp olive oil
- 1 red onion finely chopped
- 4 garlic cloves crushed
- 4 sprigs thyme
- 1 sprig rosemary
- 1 bay leaf
- 1 cup tomato passata
- 1 tsp tomato paste
- 1 cup red wine
- 1-2 tbsp Tamari soy sauce or coconut aminos can be substituted.
- 1 cup vegetable stock
- salt and pepper to taste
Instructions
- Using a food processor, finely chop the mushrooms and zucchini. You could finely chop them by hand or use a grater too if you don't have a food processor. It's important that the vegetables are finely chopped to mimic ground beef/beef mince once cooked.
- In a large, deep pan or braiser, heat a splash of olive oil. Add the onion and garlic and cook until fragrant.
- Add the mushrooms, zucchini and herbs and cook, stirring regularly, for 10-15 minutes until the moisture has evaporated.
- Pour in the tomato passata, tomato paste, red wine, tamari sauce and stock. Season generously with salt and pepper.
- Reduce the heat and allow to simmer for 15-20 minutes until the sauce has thickened slightly and the vegetables are cooked through.
- Serve the sauce with your choice of pasta with a generous handful of cheese and fresh basil.
Notes
The calorie amount is per portion of sauce (the sauce makes 6 portions).
Nutrition
Calories: 137kcal | Carbohydrates: 13g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 190mg | Potassium: 765mg | Fiber: 3g | Sugar: 7g | Vitamin A: 512IU | Vitamin C: 24mg | Calcium: 38mg | Iron: 2mg
Tried this recipe?Let us know how it was!
How much Tamari do you add? It’s showing in instructions, but not in ingredient list.
I’ve amended the recipe 🙂
A very easy satisfying pasta made for the Australian leg of the recipezazz game
So glad you liked it.