This Vegetarian Bolognese is full of hearty chunky vegetables that give the sauce a comforting flavor and texture.
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.
We have created a Vegetarian 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.
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!
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.
We placed our delicious Vegetarian Bolognese sauce on top of a bed of organic Edamame & Mung Bean Fettuccini.
Explore Cuisine makes this delicious pasta which boasts 22 grams of plant based protein per serving!
Mung Bean is rich in iron and folate! This is a win-win! We love Explore Cuisine pastas!
- 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
-
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!
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!
Did you make this recipe?
Be sure to snap a picture and post it to Instagram with the hashtag #VegetarianMamma! I love seeing our recipes being recreated!
Thanks to Explore Cuisine for sending us the pasta to help create this delicious Vegetarian Bolognese.
We appreciate that you make delicious pasta and that you sponsored our recipe creation!
This post does contain an affiliate link to Amazon.
Look for more gluten-free recipes? Check out our recipe index for more main dishes!
I’ve never had bolognese before. In fact, I had no idea what it was until this post! ha! Looks delicious!
Thanks Shannon! It is very tasty!
Lots of color and nutrition in this dish! I bet no one misses the meat!
So much color and flavor! Agreed!
How creative! This is a wonderful twist to classic bolognese. Looks so yummy.
Such a fun twist!
What a delicious idea! I’ve never eaten real bolognese because of the beef, but I’d love to eat this!!
Thanks Sarah, I hope that you give it a try!
Wow, have never heard of that kind of pasta before. I’m so intrigued and can’t wait to try!
It is amazing and worth a try! We LOVE it!
I would not miss the meat at all in this recipe! It’s hearty and looks so yummy! Delicious!
Thank you! It is a delicious dish for sure!
GORGEOUS colors! I love pasta but always struggle with how to serve/eat it…thanks for the idea!
You are so welcome!
I I am a vegetarian n love to learn about non-gluten recipe
Thanks Gita!
Definitely your vegetarian bolognese is awesomeness! This is a great recipe Cindy, as you know I made it a short while ago and it was lovely, in fact have made it again since. Thanks for sharing!