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Easy to Make Vegan Bolognese

 Easy Vegan Bolognese is aromatic and full of delectable flavors that are filling and satisfying. This enjoyable Italian dish will leave you feeling like you are eating a meal made in Italy. The tomato base is rich and delightful. You will get onions, mushrooms, garlic, parsley, thyme, and spaghetti noodles in every heavenly bite. 

 Easy Vegan Bolognese is aromatic and full of delectable flavors that are filling and satisfying. This enjoyable Italian dish will leave you feeling like you are eating a meal made in Italy. The tomato base is rich and delightful. You will get onions, mushrooms, garlic, parsley, thyme, and spaghetti noodles in every heavenly bite. 

Easy Vegan Bolognese Pin

Italian food is, by far, one of my favorite cuisines. They are typically filled with all sorts of tomato-based sauces, pasta, lots of garlic, and hearty mushrooms. What’s not to love about the combination of those flavors. 

While I have never been to Italy, I dream of one day of going and enjoying some Italian dishes while I am there. The music, the atmosphere, and food are all something that intrigues me, so I really hope to go one day. But, even if I never make it there, I know that I can enjoy a little piece of Italy by eating high-quality homemade Italian dishes. 

I consider myself to be a bit of a foodie and spend a lot of time in the kitchen. My daughter and son love to help me out by chopping the veggies or other tasks. It’s a family event when we all happen to be home and not running to hockey games or gymnastics. We all go crazy for this Easy Vegan Bolognese. While we don’t always eat vegan, we love including vegan meals in our diets because it’s frugal, and they taste phenomenal. 

Vegan Bolognese in a gray bowl with a blue checked napkin behind it.

WHAT DO I NEED TO MAKE EASY VEGAN BOLOGNESE?

These eleven ingredients have become some of my ultimate favorites together. They create a delicious masterpiece with little effort. Let’s take a peek at what you need:

Additional Kitchen Items Needed:

Overhead shot of tomato sauce, dry spaghetti, carrots, mushrooms, onions and garlic.

HOW DO I MAKE EASY VEGAN BOLOGNESE?

This incredibly easy meal comes together in no time and tastes as though you worked on it all day. The seasonings blend so well together and give you a fantastic result every time. Here are the simple steps:

STEP 1: PREPARE THE SPAGHETTI AND THE MUSHROOMS

Cook spaghetti according to the directions on the package. Add 2 cups of water to a saucepan, then add mushrooms. Bring to a boil for 5 minutes then strain out liquid.

STEP 2: COOK THE VEGGIES

Heat oil in a non-stick skillet over medium heat. Add onion and garlic to skillet and sauté for about 1 minute. Add carrots to the skillet and cook until tender. Then, add parsley, thyme, agave syrup and mushrooms to the skillet and cook for 2 more minutes.

STEP 3: PREPARE THE SAUCE AND SERVE HOT

Pour tomato purée in the skillet and cook until the sauce thickens, about 5 minutes. Add salt to taste. Serve over spaghetti and enjoy!

Ovehead closeup on tomato sauce on top of vegetables in a black iron skillet.

WHAT ARE SOME VEGAN BOLOGNESE VARIATIONS?

There are lots of ways you can adjust this dish to add different flavors or use up some veggies that are getting ready to go bad. Thankfully, it’s flavors offer you the versatility to make adjustments. Here are a few of the ideas we have tried and enjoyed:

Sun-Dried Tomatoes: Chop up some sun-dried tomatoes in oil and toss them into the sauce. I am a huge fan of tomatoes in general, and sun-dried are even better. If you love tomatoes, I have a feeling you will enjoy this Bruschetta with Feta and Tomato also. 

Zucchini: We love adding nutrients to our dishes, and zucchini is a fantastic option. You can even swap out the spaghetti noodles completely for zoodles if you wanted. Try out my Zucchini Pizza Casserole if you are looking for even more pizzazz to your meal plan. 

Red Peppers: Dice up some fresh red peppers and add sautee them with the onions. They will provide a slightly sweet flavor that pairs lovely with the other ingredients. If you find yourself looking for more pepper recipes, check out my Vegetarian Stuffed Peppers too. 

HOW LONG DOES VEGAN BOLOGNESE LAST AND HOW DO YOU STORE IT?

Typically, leftover Vegan Bolognese will last 4-5 days in the fridge. Just let it cool down all the way before putting it away and keep a tight-fitting lid on it. Then just warm it up in a skillet on the stove or put it in a microwave-safe dish and warm it up for a few minutes in the microwave. 

Overhead shot of vegan bolognese

SO TELL ME…

What is your favorite Italian dish? How often do you eat foods that are Italian inspired? Do you always eat a vegan diet, or do you just like to have some great vegan recipes on hand for meatless meals?

Thank you so much for stopping by. As always, I would love to hear your thoughts in the comments section below. Have a great weekend!

 

 

Easy Vegan Bolognese

Easy to Make Vegan Bolognese

 Easy Vegan Bolognese is aromatic and full of delectable flavors that are filling and satisfying. This enjoyable Italian dish will leave you feeling like you are eating a meal made in Italy. The tomato base is rich and delightful. You will get onions, mushrooms, garlic, parsley, thyme, and spaghetti noodles in every heavenly bite. 
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Course: Main Course
Cuisine: Vegan
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4 servings
Calories: 414kcal

Ingredients

  • 8 ounces mushrooms chopped
  • 12 ounces tomato purée
  • 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
  • 12 ounces of spaghetti
  • salt to taste

Instructions

  • Cook spaghetti according to direction on package.
  • Add 2 cups of water to a saucepan, then add mushrooms. Bring to a boil for 5 minutes then strain out liquid.
  • Heat oil in a non-stick skillet over medium heat.
  • Add onion and garlic to skillet and sauté for about 1 minute.
  • Add carrots to the skillet and cook until tender.
  • Then, add parsley, thyme, agave syrup and mushrooms to the skillet and cook for 2 more minutes.
  • Pour tomato purée in the skillet and cook until the sauce thickens, about 5 minutes. Add salt to taste.
  • Serve over spaghetti and enjoy!

Nutrition

Calories: 414kcal | Carbohydrates: 84g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Sodium: 218mg | Potassium: 819mg | Fiber: 7g | Sugar: 14g | Vitamin A: 7880IU | Vitamin C: 15mg | Calcium: 96mg | Iron: 4mg
Recipe Rating




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Thursday 3rd of March 2022

Just want to mention. Eating organic or not , Agave is the same thing as eating high fructose corn syrup. A big No no.