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
Servings: 3 servings
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
- 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 non stick 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 purée 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.
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