Vegetarian Bolognese – a twist on classic Bolognese

This Vegetarian Bolognese is full of hearty chunky vegetables that give the sauce a comforting flavor and texture.

Vegetarian Bolognese

 Bolognese is typically a hearty and chunky sauce that is filled with meat. It is full of flavor and originates from Italy. Today we are putting our spin on classic Bolognese.

This Vegetarian Bolognese is full of hearty chunky vegetables that give the sauce a comforting flavor and texture. Even your meat loving friends will love this Bolognese.

Ingredients Vegetarian Bolognese

This dish is easy to make and presents a stunning main dish for your dinner table. Whether you showcase the Vegetarian Bolognese on top of your pasta or mix it in, this recipe is a show stopper.

Simple ingredients, coming together for BIG taste!

• Oil
• Vegetables: For this veggie bolognese sauce, we used a combination of onion, celery, carrot, mushrooms, and a red bell pepper
• Spices: I used Italian seasoning here to flavor this sauce
• Diced tomato: Keep it easy with a jar of diced tomatoes
• Water
• Pasta

How Do You Make Vegetarian Bolognese?

• In a deep pot over medium heat, warm half of the oil. When the oil is hot add in the onion, carrot, celery, mushrooms and peppers.
• The pot will look full but the mushrooms will cook down. Saute until all veggies al dente (have a little tiny bit of crunch left) . Add additional oil as needed.
• Add in Italian seasoning, stir to combine.
• Add diced tomato and water, bring to a boil and then simmer for 20 minutes.
• Prepare your pasta. Divide onto four plates. Gently pour warm sauce over the noodles. Top with parsley.

Make it meaty (but still meatless!)

The mushrooms in this Vegetarian Bolognese give it an earthy taste with a chunky and chewy texture.

While the mushrooms are in no way considered meat, they do give the dish the meaty texture and fullness of traditional Bolognese.

Print Recipe

5 from 6 votes

Vegetarian Bolognese - a twist on classic Bolognese

Author: Cindy Gordon (Vegetarian Mamma)

Ingredients

• 1/4 c oil
• 1 c finely diced white onion
• 1 c finely diced carrot
• 1 c finely diced celery
• 5 c finely diced button mushrooms
• 1 red bell pepper finely diced
• 2 T Italian seasoning dried spice
• 32 oz jarred diced tomato
• 2 c water
• One box of Edamame & Mung Bean Fettuccini
• Parsley for garnish

Instructions

• In a deep pot over medium heat, warm half of the oil. When the oil is hot add in the onion, carrot, celery, mushrooms and peppers.
• The pot will look full but the mushrooms will cook down. Saute until all veggies al dente (have a little tiny bit of crunch left) . Add additional oil as needed.
• Add in Italian seasoning, stir to combine.
• Add diced tomato and water, bring to a boil and then simmer for 20 minutes.
• Prepare your Edamame & Mung Bean Fettuccini. Divide onto four plates. Gently pour warm sauce over the noodles. Top with parsley.
• ENJOY!

Notes

This recipe makes a large portion. If you don't use it all you can easily freeze some for a dinner later in the month!

All though this website attempts to provide accurate nutritional information, the information should only be considered an estimate. Varying factors such as different product types, different brands, etc. can change nutritional information. It is your responsibility as a consumer to read all labels to make sure the ingredients fit your dietary needs as well as calculate your own nutritional information as a double check.

Look for more gluten-free recipes? Check out our recipe index for more main dishes!

Let’s talk! Have you ever made Bolognese with or without meat? Did you add in any other ingredients? We’d love to hear your spin on this dish!