Vegan Mushroom Bolognese


  • Prep Time20 mins
  • Total Time1 hr
  • Makes4 servings
Vegan Mushroom Bolognese

Photo, Roberto Caruso.

Chatelaine Triple Tested

You won't miss the meat in this hearty and flavourful bolognese. Sprinkle with  nutritional yeast for a vegan-friendly cheesy flavour. 


  • 1 small onion, halved

  • 1 small carrot, coarsely chopped (1/2 cup)

  • 1 celery stalk, coarsely chopped (1/3 cup)

  • 227 g cremini or king oyster mushrooms, coarsely chopped

  • 3 tbsp olive oil, coarsely chopped

  • 1/4 tsp salt

  • 1 540 mL can red kidney beans

  • 3 garlic cloves, minced

  • 2 tbsp tomato paste

  • 1/2 tsp smoked paprika

  • 1/8 tsp cinnamon

  • 1/4 cup dry red wine

  • 1 cup vegetable broth

  • 1 398 mL can diced tomatoes

  • 5 thyme sprigs

  • Fettuccia riccia noodles


  • COMBINE onion, carrot and celery in a food processor. Pulse, scraping down side as needed, until chopped into 1/4-in. pieces. Transfer to a large bowl. Pulse mushrooms, in batches, until chopped into 1/2-in. pieces, then transfer to bowl with vegetables.

  • HEAT a pot over medium. Add 2 tbsp oil, then vegetables and salt. Cook, stirring occasionally, until vegetable mixture appears dry, 9 to 10 min.

  • DRAIN beans into a bowl, reserving liquid. Whirl beans in a food processor until puréed. Add 2 to 3 tbsp of reserved liquid until mixture is smooth and measures a heaping 1 1/2 cups.

  • ADD remaining 2 tsp oil, garlic, tomato paste, paprika and cinnamon to the vegetables. Cook, stirring often, until the mixture starts to stick to pan, about 2 min. Add wine and scrape up any browned bits with a wooden spoon. Stir in bean purée, broth, tomatoes and thyme sprigs. Bring to a boil, then simmer over medium-low, stirring occasionally, until thick, 18 to 20 min. Discard thyme sprigs before serving. Serve over pasta or polenta.

Nutrition (per serving)

Calories 262, Protein 11g, Carbohydrates 33g, Fat 11g, Fibre 12g, Sodium 865mg.