clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a white bowl full of long pasta noodles topped with vegan mushroom bolognese and grated cheese with a spoon and a fork gathering a bite to eat

Vegan Mushroom Bolognese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Lindsay Cotter
  • Total Time: 1 hour 2 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


Made with high-protein plant-based ingredients including walnuts and mushrooms, this Vegan Mushroom Bolognese sauce is the perfect comfort food recipe for all your needs. Serve it over gluten-free pasta, veggie noodles, and more!


Units Scale
  • 1/2 cup chopped walnuts
  • 810 ounces mushrooms, sliced
  • Kosher salt to taste
  • Pepper to taste
  • 1 Tablespoon tamari
  • Olive oil, as needed
  • 2 celery sticks, finely diced
  • 1/2 cup carrots (1 medium carrot), peeled and finely diced
  • 2 teaspoons garlic (2 cloves), minced
  • 1/2 cup yellow onion (about 1 small yellow onion), finely diced
  • 2 Tablespoons tomato paste
  • 1/2 teaspoon chili flakes
  • 3 Tablespoons fresh Italian parsley, diced (or 1 teaspoon dried parsley)
  • 46 fresh basil leaves (2 Tablespoons, chopped) + extra chopped or whole leaves for plating
  • 1/3 cup1/2 cup dry wine (See notes for substitutes)
  • 15 ounce can crushed tomatoes (about 2 cups)
  • 3/4 cup1 cup vegetable broth
  • 1 bay leaf
  • Optional – For extra richness add 1 crumbled vegetable bouillon cube (10 grams)


  1. Place the chopped walnuts in a large pan or heavy pot, and toast them over medium heat for 4-5 minutes or until they are fragrant.

  2. Transfer the toasted nuts to the bowl of a food processor, and pulse 2-3 times. Then, transfer the nuts to a medium mixing bowl, and set them aside. Wipe out the food processor, and add the mushrooms, pulsing 2-3 times. Set the mushrooms aside.  (*See notes)

  3. Wipe down the pot/pan, making sure there are no remnants of the chopped nuts. Add 1 tablespoon of olive oil, and heat it over medium heat. Transfer the diced mushrooms  from the food processor into the pot/pan, and season them with salt and pepper. Sauté, stirring occasionally, for 5 minutes until the liquid (from the mushrooms) has evaporated and the mushrooms are browned. Add 1/2 tablespoon of Tamari, and continue to cook for an additional 2-3 minutes.

  4. Season the mushrooms with salt and pepper, transfer them to the bowl with the toasted walnuts.

  5. Add 1 Tablespoon of Tamari sauce, and mix the ingredients together until they are combined. (Note – If using a food processor, place the chopped carrot, onion, and celery in the food processor, and pulse 3 times until a finely diced texture is formed. Set aside.)

  6. In the same pot, heat 1 tablespoon of olive oil over medium heat. Add the diced celery, carrot, garlic, and onion, and season them with salt and pepper.

  7. Mix the ingredients to combine, and cook for about 5 minutes, stirring occasionally, until the garlic and onion are fragrant and starting to caramelize. Add the mushroom-walnut mixture, tomato paste, red pepper flakes, chopped parsley, and basil, and cook for 1 minute, stirring continuously to combine.

  8. Mix in the white wine, and cook the sauce for 2-3 minutes on medium to medium high heat until the alcohol has reduced, resulting in a thicker sauce.

  9. Add the crushed tomatoes and broth. Crumble 1 bouillon cube on top, and bring the ingredients to a quick boil over high heat. Once boiling, immediately reduce the heat to low, and add the bay leaf. Then, cover the pot/pan, and cook for 30 minutes, making sure to stir occasionally to ensure the bouillon cube is mixed in thoroughly.

  10. After 30 minutes, remove the bay leaf, and season to taste.

  11. Serve with vegetable noodle pasta or gluten free pasta. Garnish with fresh basil and cracked pepper after plating.

  12. *Optional – For extra richness, drizzle olive oil and sprinkle grated Parmesan cheese or nutritional yeast (vegan option) on top before serving.

  13. Store the sauce in a sealed container in the refrigerator for 5 days. Or, freeze it in a ziplock bag for 2 months.


Substitutes – Vegetable broth may be used instead of wine. No Bouillon cubes? Use 1 Tablespoon of thick balsamic vinegar or 1/2 Tablespoon of balsamic syrup.

Prep Tip – If you don’t have a food processor, finely chop the walnuts and vegetables before adding them to the sauce, but don’t place them in a blender!

  • Prep Time: 5 minutes
  • Cook Time: 57 minutes
  • Category: Sauces
  • Method: Stovetop
  • Cuisine: Italian


  • Serving Size: 1/4 cup
  • Calories: 91
  • Sugar: 3.7 g
  • Sodium: 345.5 mg
  • Fat: 5.6 g
  • Saturated Fat: 0.6 g
  • Carbohydrates: 7.8 g
  • Fiber: 2.2 g
  • Protein: 3.2 g
  • Cholesterol: 0 mg