Vegan Mushroom Bolognese! This vegetarian mushroom bolognese sauce is filled with flavor and served with zucchini noodles for a delicious vegan, gluten and grain-free dinner.
Zucchini, zucchini. Everywhere. Zucchini, zucchini. Not one to spare.
I didn’t plan it this way, but I’ve got three zucchini recipes FOR YOU in a row. Last week it was the Grilled Zucchini and Corn Wild Rice Mason Jar Salads. Later this week I have one incredible Chocolate Hazelnut Zucchini Bundt Cake that you are NOT going to want to miss, and today it’s…
But I hate that word, so we’re gonna go ahead and just call them zucchini noodles from here on out. And because these beautiful zucchini noodles deserve something special, I’ve made a hearty, rich, and decadent mushroom bolognese sauce to go on top. Yes please!
Let’s first take a closer look at this Mushroom Bolognese.
What is Bolognese Sauce?
Bolognese sauce is a meat-based sauce coming from Italy. Traditional bolognese is a beef-based sauce made with onions, celery, carrots, and spices that is slowly simmered in tomatoes and red wine to create a thick and rich pasta sauce.
I made this sauce similar to a traditional bolognese with, of course, substituting mushrooms for beef.
Recommended Ingredients & Equipment
Ingredients & Substitutions
- Oil – I recommend olive, avocado, or coconut oil.
- Yellow Onion
- Herbs – You will need fresh parsley, basil, and sage.
- Dry Red Wine
- Mushrooms – You will need a combination of button and shiitake mushrooms. Mushrooms are one of the best whole food meat substitutes you can find. Mushrooms have a rich, juicy, deep, and meaty texture that, although will never be mistaken for meat, can be equally satisfying to vegans and omnivores alike.
- Crushed Tomatoes
- Tomato Paste
- Nutritional Yeast
- Maple Syrup
- Salt and Pepper
For this recipe you will need a large skillet, a food processor, and a chef’s knife. If you are serving your bolognese sauce over zucchini noodles, you will also need a spiralizer. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Vegan Bolognese
Step One – Make the Sauce
Pulse your veggies to mince and transfer them into a large pot. Sauté them for about 10 minutes, until the onions are fragrant and translucent. Add the fresh herbs and wine and bring to a simmer, simmering for the wine to cook down.
Meanwhile, sauté the mushroom pieces in a separate skillet until they have cooked down and are lightly brown. Add them to the simmering vegetables along with the tomatoes, nutritional yeast, and maple syrup and cook for another 10-15 minutes.
In the end, you’ll have a thick, rich, meaty sauce that is perfect for any kind of noodle. Especially these zucchini noodles.
Step Two – Spiralize the Zucchinis
Cut off 1/2″ on either end of the zucchini and spiralizing it according to your spiralizer’s instructions.
Next, sauté the zucchini noodles bring out their naturally sweet flavors and give them a tenderness that is both easier to eat and digest.
To do this, add 1 tablespoon of coconut oil (or cooking oil of choice) to a large skillet. Once the oil is hot, gently sauté the noodles for about 3-5 minutes, stirring occasionally, until they become soft and tender.
Serving and Storing
Serve immediately with fresh herbs and red pepper flakes.
Store the noodles and sauce separately. Leftover zucchini noodles should be eaten within a day. The sauce will keep for up to 5 days in the refrigerator.
Frequently Asked Questions
Sure. You can make this recipe more traditional by using Fettucine or Penne Pasta.
Yes! When served with the zucchini noodles, this mushroom bolognese is gluten-free!
Yes again. If you want to serve with traditional noodles, look for a gluten-free brand.
More One Pot Meals
Mushroom Bolognese with Zucchini Noodles
- 1 tablespoon coconut oil
- 4 large zucchinis
- 3 tablespoons olive oil
- 1 yellow onion roughly chopped
- 2 celery stalks roughly chopped
- 2 carrots peeled and roughy chopped
- 4 cloves garlic roughy chopped
- 1 cup raw walnuts
- 1/4 cup fresh parsley minced
- 1/4 cup fresh basil minced
- 2 tbsp fresh sage minced
- 3/4 cup dry red wine
- 1 pound button mushrooms
- 1 pound shiitake mushrooms
- 28 ounces crushed tomatoes
- 1/4 cup tomato paste
- 2 tablespoon nutritional yeast
- 1 tablespoon maple syrup syrup
- salt and pepper to taste
- In a large pot heat 2 tablespoons oil over medium heat.
- In a food processor, pulse onions, celery, carrots, garlic, and walnuts a few times until they are well minced. Transfer to a pot and sauté for about 10 minutes, stirring occasionally. Once onions are fragrant and translucent, add fresh herbs and wine, bring to a simmer and cover for 10 minutes to let the wine cook down.
- Meanwhile, heat remaining oil in a large cast-iron skillet. Place the mushrooms in the food processor and pulse a few times until mushrooms are broken down and resembled minced meat. Transfer to skillet and sauté, stirring frequently, for about 5 minutes until mushrooms have cooked down and are lightly browned.
- Add the mushrooms, tomatoes, tomato paste, nutritional yeast, and maple syrup to the simmering vegetables. Stir to combine, season with salt and pepper, then cover again and let cook for another 10-15 minutes.
- While sauce is simmering, make your zucchini noodles with the vegetable spiralizer. Chop off the ends of the zucchini and spiralize it according to the manufacturer's instructions. Heat coconut oil in a skillet and lightly sautéd noodles for 3-4 minutes.
- Remove from heat and dish onto plates. Top with mushroom bolognese and serve immediately with fresh herbs and red pepper flakes