Skip to main content New<> this month
Get the Allrecipes magazine

Vegan Mushroom Bolognese

Rated as 4.75 out of 5 Stars

"Try this hearty and flavorful vegan alternative to the traditional Italian Bolognese sauce. It's perfect for serving over your favorite pasta, polenta, or even zucchini noodles."
Added to shopping list. Go to shopping list.


55 m servings 162
Original recipe yields 4 servings


{{model.addEditText}} Print
  1. Heat olive oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrot, celery, and garlic; cook until soft, about 3 minutes. Add mushrooms; cook until tender, about 3 minutes. Pour in red wine; cook until wine has almost evaporated, about 3 minutes.
  2. Add tomatoes and season with salt, black pepper, sage, and bay leaves. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove bay leaves and stir in basil.

Nutrition Facts

Per Serving: 162 calories; 7.2 12.8 3.1 0 1923 Full nutrition

Explore more


Read all reviews 2
Most helpful
Most positive
Least positive

Very good bolognese, I think I like it more than beef bolognese to be completely honest. I did take a massive poo on the john afterward, but it's okay because it tasted good on the way in, and ...

Not bad, but I think next time I would add some crushed tomatoes as well. This was lacking in the sauce department as is.