Vegan Mushroom Mince Bolognese

This vegan mushroom bolognese is a delicious alternative to a traditional beef bolognese, made entirely from vegetables and mushrooms rather than soy or commercial meat substitutes. The mushrooms are pulsed to create a ‘mince’, while parsnips, carrots, onion and celery help bulk out the sauce and give it plenty of texture.

Yeast extract, Worcestershire sauce and nutritional yeast give this mushroom bolognese a wonderful umami flavour. The nutritional yeast also adds a subtle savoury, cheesy taste, while the parsnips absorb all those delicious flavours as they cook, making this a really satisfying and flavour-packed vegan bolognese.

  • olive oil for frying
  • 600g mixed mushrooms (I used chestnut and white mushrooms)
  • 2 tbsp vegan Worcestershire sauce
  • 1 tbsp yeast extract
  • 1 red onion, finely diced
  • 1 celery stick, finely diced
  • 2 large carrots, peeled, grated then chopped fine
  • 2 large parsnips, peeled, grated then chopped fine
  • 3 large cloves of garlic, crushed
  • 2 tsp. paprika
  • 1 tbsp good quality tomato purée
  • 2 tbsp. dried oregano
  • 300ml red wine
  • 400g good quality tinned chopped tomatoes
  • 400ml water
  • 15g fresh thyme leaves
  • 1 tbsp. nutritional yeast
  • 1 tbsp vegan brown sugar or maple syrup, optional
  • sea salt
  • freshly ground black pepper
  • Pulse the mushrooms to create ‘mince’.
  • Heat the oil and add the mushroom mince. Allow it to start reducing, then add the Worcestershire sauce and yeast extract. Season well with salt and pepper. Cook until the mushrooms are soft and rich in colour. Set aside.
  • In the same pan, sauté the onion and celery, then add the carrots and parsnips.
  • Cook for a few minutes to soften before adding the mushroom mince.
  • Add the garlic and mix well.
  • Sprinkle in the paprika and add the tomato purée. Stir well.
  • Add the oregano, then pour in the red wine. Cook for a few minutes to allow the wine to reduce.
  • Pour in the tomatoes, then fill the empty can with water and add to the pan. Mix well.
  • Add the thyme, nutritional yeast and sweetener, if using. Mix well and cook on a low simmer for 15 minutes with the lid on. Then remove the lid and cook for a further 8-10 minutes.
  • Taste and adjust the seasoning, then stir into spaghetti and serve with a drizzle of olive oil.

LULU’S NOTES

QUALITY TOMATOES & PUREE

I like to use the brand Mutti in this recipe. I find their tomatoes are thicker, naturally sweet and full of flavour, which gives the sauce a lovely richness. You can, of course, use your favourite tinned tomatoes or supermarket own brand, but I think Mutti makes this particular sauce extra special.

Try Mutti Chopped Tomatoes →

MUSHROOMS

Chestnut or portobello mushrooms are great to use as they have a deeper umami flavour, but you can also mix them with regular white mushrooms to bulk it up.

OTHER VEGGIES

Make sure you finely chop the carrots and parsnips after grating them, so they are as fine as the mushroom mince. This helps them cook down into the sauce and gives the bolognese more of a mince-like texture.

NUTRIONAL YEAST

Nutritional yeast not only adds a delicious savoury, cheesy flavour to the bolognese, but can also provide a good source of protein, fibre and B vitamins. Many brands are fortified with additional B vitamins, including vitamin B12, so check the label when choosing yours.

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