Creamy Vegan Mushroom Bolognese

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A creamy bolognese made with finely chopped mushrooms and grated carrots for a vegan bolognese-style pasta sauce that will give traditional beef a run for its money!

Every week, I share recipes exclusively on Instagram (so be sure to follow @brightmomentco for all the good stuff) but I just couldn't resist this recipe having a permanent spot on my blog!

My family and I are not vegans; however, this recipe was so similar to traditional Italian beef bolognese that it genuinely blew our minds! The texture. The taste. The rich flavors. It was all there! And my favorite part, the dish still provides you with natural protein from the mushrooms (even though its not as much as beef would).

How to make a Vegan Bolognese?

The secret to achieving the perfect traditional bolognese texture is:

  1. Finely chop the mushrooms and onions (the smaller, the better)
  2. Finely grate the carrots

You really don't want any large chunks of vegetables.

  1. In a dutch oven, add the olive oil to heat up over medium high heat for 1 minute.
  2. Add in the finely chopped (the smaller, the better) mushrooms, minced garlic, and finely chopped yellow onion. Sauté for 3-4 minutes, or until most of the moisture from the mushrooms is released. Stir in the finely grated carrots (which will help mimix traditional bolognese texture).
  3. Stir in the flour or tomato paste, and dried herbs.
  4. Add the red wine to cook down for 2-3 minutes.
  5. Stir in the crushed tomatoes and broth.
  6. Stir in the sunflower cream cheese, until all ingredients are well-combined.
  7. Bring to a boil, then simmer with a lid for 10-15 minutes.
  8. Enjoy warm with an Ancient Tuscan Grain pasta for best flavors!

What to serve with a vegan bolognese?

  • Pasta (my favorite pairing)
  • Basamatic Rice (used to do this alllll the time with leftover bolognese in high school)
  • Stuffed Portobello Mushrooms
  • Spaghetti Squash Boats

Can you freeze vegan bolognese?

Absolutely! I recommend storing it in an air-tight, freezer-safe container.

It will last for up to 5 days in the fridge, and 3-4 weeks in the freezer.

To reheat, let it thaw in the fridge overnight, then microwave or heat up over the stovetop (my recommendation) until warm.

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Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram@brightmomentco. It always makes my day seeing y’alls creations!

For more tasty A Bright Moment recipes, be sure to follow us on Pinterest, Facebook, YouTube and Instagram.

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Creamy Vegan Mushroom Bolognese

A creamy bolognese made with finely chopped mushrooms and grated carrots for a vegan bolognese-style pasta sauce that will give traditional beef a run for its money!

PREP:
10
MINS
HOURS
COOK:
20
MINS
HOURS
TOTAL:
30
MINS
HOURS
TOTAL:
30

Ingredients

Servings: 6-8

  • 16 oz. Cremini Mushrooms, finely chopped
  • 1 tbsp. Olive Oil
  • 1 Yellow Onion, finely chopped
  • 2-3 medium Carrots, finely grated
  • 3-4 Garlic Cloves, minced
  • 1 tbsp. Flour, or Tomato Paste
  • 28 oz Crushed Tomatoes
  • 1 cup Vegetable Stock
  • 1/2 cup Red Wine
  • 1 tbsp. Dried Italian Herbs
  • 1/4 cup Sunflower Cream Cheese (Dairy-Free)*

*Substitute: Regular Cream Cheese

Instructions

  1. In a dutch oven, add the olive oil to heat up over medium high heat for 1 minute.
  2. Add in the finely chopped (the smaller, the better) mushrooms, minced garlic, and finely chopped yellow onion. Sauté for 3-4 minutes, or until most of the moisture from the mushrooms is released. Stir in the finely grated carrots (which will help mimix traditional bolognese texture).
  3. Stir in the flour or tomato paste, and dried herbs.
  4. Add the red wine to cook down for 2-3 minutes.
  5. Stir in the crushed tomatoes and broth.
  6. Stir in the sunflower cream cheese, until all ingredients are well-combined.
  7. Bring to a boil, then simmer with a lid for 10-15 minutes.
  8. Enjoy warm with an Ancient Tuscan Grain pasta for best flavors!

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