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Vegan Mushroom Bolognese

vegan mushroom bolognese

  • Prep Time:10m
  • Cook Time:45m
  • Total Time:55m
  • Serves: 4 people
  • Category:


  • 1 medium onion, finely chopped
  • 2 tablespoons olive oil
  • Freshly ground black pepper, to taste
  • 1 teaspoon salt, or to taste
  • 1 teaspoon sugar, or to taste
  • 1 1/2 teaspoons balsamic vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon fennel seeds
  • 1 vegetable stock cube
  • 1 red, yellow or orange pepper, finely chopped
  • 1 tablespoon tomato puree
  • 200 millilitres water
  • 401 grams tin of chopped tomatoes
  • 250 grams mushrooms, finely chopped
  • 2 cloves garlic, crushed
  • 1 stick celery, finely chopped
  • 1 teaspoon smoked paprika
  • 1 pinch nutmeg


  1. Put the olive oil in a large saucepan and place it on a medium heat. Add the fennel seeds and when they start to sizzle and pop, add the onions, garlic and celery.
  2. Stir well to coat the vegetables with the oil and cook on a medium to low heat until they are soft and beginning to turn golden.
  3. Turn the heat back up to medium and add the finely chopped mushrooms and pepper, as well as the dried oregano and smoked paprika.
  4. Continue to cook this mixture on medium for 5-10 minutes, until it has visibly reduced in volume and concentrated in flavour.
  5. Add the chopped tomatoes, tomato puree, water, stock cube, balsamic vinegar, salt, sugar, nutmeg, and black pepper.
  6. Bring the pan to a simmer and let it blip away contentedly for 20-25 minutes, or until it has reached the consistency you desire.
  7. Serve with the pasta of your choice.

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