Vegetable Bolognese Sauce (Vegan/Vegetarian). Bolognese is typically a hearty and chunky sauce that is filled with meat. It is full of flavor and originates from Italy. Today we are putting our spin on classic Bolognese.

For extra umami flavor I added miso paste and used soy sauce instead of salt. As a vegetarian, I was tempted to keep the traditional parmesan cheese and milk in this sauce. If you consume dairy products, by all means swap these into the sauce for an awesome vegetarian bolognese sauce. You can cook Vegetable Bolognese Sauce (Vegan/Vegetarian) using 21 ingredients and 3 steps. Here is how you cook it.

Ingredients of Vegetable Bolognese Sauce (Vegan/Vegetarian)

You need of Produce.
Prepare 200 gms of Mushrooms (processed).
It's 1 of Carrot (cut into smallish chunks).
Prepare 1/2 of Leek (Approx 130gms) (chopped).
You need 130 gms of Cherry Tomatoes.
Prepare 50 gms of Baby Spinach.
It's 1/2 Cup of Frozen Peas.
Prepare 1 of Medium Onion (finely chopped).
It's 1 of Garlic Clove (crushed).
Prepare 1/2 Cup of Fresh Basil Leaves.
Prepare 1/2 Cup of Fresh Parsley.
Prepare of Others.
Prepare 1 tsp of Dried Oregano.
It's 1 tsp of Dried Mixed Herbs.
It's 2 tsp of salt.
You need 1 tsp of Ground Black Pepper.
Prepare 2 of Bay Leaves.
It's 1 tsp of Paprika Powder.
You need 1 Can of Chopped Tomatoes.
It's 1 Cup of Tomato Passata.
It's 1 tbs of Olive Oil.

Instead, I tried using nutritional yeast and oat milk. Bolognese sauce is a classic family favorite dish. Today I'm sharing a delicious alternative to the traditional bolognese sauce - vegetarian bolognese sauce! As a vegetarian (and just a carb lover in general), pasta is one of my favorite meals.

Vegetable Bolognese Sauce (Vegan/Vegetarian) step by step

Prepare the ingredients as per the ingredients list above. Place Mushrooms in a Food processor and blitz lightly. Don't over blitz creating a paste..
In a pot, add olive oil. Add onions and saute for 2mins, add the garlic and saute for another 5 mins. Add the leek and continue to saute on low another minute. Add the carrot, Mushrooms, herbs and Spices & leaves (I added a chilli also). Stir and fry on a high flame, stirring regularly for approx 5 minutes..
Add the tomato can and passata, stir and sit to simmer for approx 30mins. At the 25minute mark, throw in the cherry tomatoes. After approx 30mins (or when Carrots soft), thrown in the Peas and Spinach and stir in. This only needs to cook for another minute or so and switch off and serve.

It's a great way to get lots of veggies, pasta, and protein for a well rounded meal. Stir in beans and cream at the end of the cooking time. Use a potato masher to gently crush the veg, breaking down any bigger lumps. Add the lentils and tomato base sauce, and bring to the boil - remember to note the liquid level in the pan. Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce.