Vegan Bolognese

This Vegan Bolognese is a rich and flavorful sauce for those ‘meat lovers’ in your family.  Once you try it, you’ll agree that it hits the spot every time!

Tips and Variations:

• Season with vegan cheese or nutritional yeast flakes to add more flavor.
• Freeze the sauce up to one month in an airtight freezer container. It’s best to freeze as individual servings for easy defrosting and reheating.
• Use your favorite pasta – Feel free to use any pasta of choice, regular, gluten-free, or even grain-free pasta
• Make it spicy by adding pepper flakes.

How to Make Vegan Bolognese:

Listed below are all the ingredients you will need:

• 250 g mushrooms, chopped
• 330 ml tomato sauce
• 3 carrots, peeled and cut in ribbons
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon dried parsley
• 1 tablespoon dried thyme
• 1 tablespoon agave syrup
• 3 servings of spaghetti
• salt to taste

Cook 3 servings of spaghetti.

Fill a saucepan with 2 cups of water and bring mushrooms to a boil for 5 minutes then drain, and set aside.

Heat a nonstick skillet with oil on medium heat. Stir fry onion and garlic. Cook for about 1 minute then add carrots. Cook until tender.

Add parsley, thyme, agave syrup, and mushroom and cook for another 2 minutes.

Pour tomato sauce in the skillet.

Cook until the sauce is a bit thick about 5 minutes then add salt to taste.

Serve with spaghetti or any pasta of your choice.

Love pasta? Here are more recipes you will like:

• Filipino-Style Spaghetti
• Pancit (Filipino Noodles)
• Pancit Molo (Dumpling soup with Noodles)

Vegan Bolognese

• Author: Lainey
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 3 servings 1x
• Diet: Vegan

Scale 1x2x3x

Ingredients

• 250 g mushrooms, chopped
• 330 ml tomato sauce
• 3 carrots, peeled and cut in ribbons
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon dried parsley
• 1 tablespoon dried thyme
• 1 tablespoon agave syrup
• 3 servings of spaghetti
• salt to taste

Instructions

1. Cook 3 servings of spaghetti.
2. Fill a saucepan with 2 cups of water and bring mushrooms to a boil for 5 minutes then drain and set aside.
3. Heat a non stick skillet with oil on medium heat. Stir fry onion and garlic. Cook for about 1 minute then add carrots. Cook until tender.
4. Add parsley, thyme, agave syrup and mushroom and cook for another 2 minutes. Pour tomato purée in the skillet. Cook until the sauce is a bit thick about 5 minutes then add salt to taste.
5. Serve with spaghetti or any pasta of your choice.

Keywords: vegan bolognese