Vegan Mushroom Bolognese with Basil Recipe
You swap sad meat for mushrooms, creating a hearty sauce that’s so rich, you’ll forget it’s vegan.
You simmer juicy fungi with herbs and tangy tomato, crafting a dish that’s pure, bold comfort food.
You toss it over pasta like a pro, because who said plant-based can’t be indulgent?
You add fresh basil to bring that aromatic punch, because flavor without sass is just boring.
You prove once and for all that vegan dinners can be sexy, satisfying, and shockingly easy to make.
Vegan Mushroom Bolognese with Basil Recipe
A luscious vegan mushroom bolognese simmered with fresh basil, bursting with savory depth and perfect over pasta.
Ingredients
Method
- Heat olive oil over medium heat. Sauté onion and garlic until translucent and fragrant.
- Add mushrooms, carrot, and celery; cook until veggies soften and mushrooms release their juices.
- Stir in crushed tomatoes, tomato paste, oregano, salt, and pepper. Pour vegetable broth.
- Simmer uncovered for 25 minutes, stirring occasionally until sauce thickens.
- Stir in fresh basil right before serving. Toss with your favorite pasta and enjoy.
Notes
Nutritional Information (per serving)
- Calories: 180 kcal
- Total Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 5 g
Vitamins & Minerals (per serving)
- Vitamin A: 15% DV
- Vitamin C: 20% DV
- Iron: 10% DV
- Calcium: 6% DV
- Vitamin K: 8% DV
Extra Tips
- Use cremini mushrooms for deeper flavor, or shiitake if you want to feel fancy.
- Add a splash of red wine for a grown-up twist.
- Double the batch because leftovers are basically gourmet magic.
- Toss fresh basil at the end to keep its vibrant punch alive.
- Serve with crusty bread for sopping up every last delicious drop.
