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Vegan Mushroom Bolognese with Basil Recipe

A luscious vegan mushroom bolognese simmered with fresh basil, bursting with savory depth and perfect over pasta.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 3 garlic cloves minced
  • 12 oz 340g mushrooms, finely chopped
  • 1 carrot grated
  • 1 celery stalk finely diced
  • 1 can 14 oz crushed tomatoes
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • ½ cup vegetable broth
  • ¼ cup fresh basil chopped

Method
 

  1. Heat olive oil over medium heat. Sauté onion and garlic until translucent and fragrant.
  2. Add mushrooms, carrot, and celery; cook until veggies soften and mushrooms release their juices.
  3. Stir in crushed tomatoes, tomato paste, oregano, salt, and pepper. Pour vegetable broth.
  4. Simmer uncovered for 25 minutes, stirring occasionally until sauce thickens.
  5. 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.
This vegan mushroom bolognese proves that plant-based doesn’t mean boring—just fabulously flavorful and satisfying.