Vegan Bolognese (mushroom mince)

This is a super tasty alternative to beef bolognese. Made by making a mushroom mince and flavouring with rich and deep flavours. This is packed full of goodness from veggies and tastes just as good as regular bolognese.

  • Olive oil for frying
  • 600g Mushrooms (mix of white and chestnut would work well)
  • 2 tbsp. Worcester sauce (vegan option)
  • 1 tbsp. yeast extract
  • 1 red onion, finely diced
  • 1 celery stick, finely diced
  • 2 large carrots, peeled, grated then chopped
  • 2 large parsnips, peeled, grated then chopped
  • 3 large cloves of garlic, crushed
  • 2 tsp. paprika
  • 1 tbsp. tomato puree
  • 2 tbsp. dried oregano
  • 300ml red wine
  • 400g tinned chopped tomatoes
  • 400g water
  • 15g fresh thyme leaves
  • 1 tbsp. nutritional yeast
  • 1 tbsp. optional sweetener, use a vegan brown sugar or maple syrup
  • Sea salt
  • Cracked black pepper
  • Pulse the mushrooms to create ‘mince’.
  • Heat the oil and add the mushroom, let this start to reduce and add the Worcester sauce and the yeast extract. Season really well with salt and pepper.
  • Cook until soft and rich in colour.
  • 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 puree, stir.
  • Add the oregano then pour in the red wine. Let this cook for a few minutes and reduce.
  • Pour in the tomatoes, fill the empty can with water and add to the pan. Mix well.
  • Add the thyme, the nutritional yeast and the sweetener if using, mix, and let cook for 20 minutes with a lid on. 
  • Taste for seasoning then stir into spaghetti and serve with a drizzle of olive oil.

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