Vegan Mushroom Bolognese Recipe (2024)

FAQs

What can I put in bolognese instead of meat? ›

Meat Substitute - I've been using soya protein for this recipe. But you can make it with other meat substitutions such as tofu, mushroom or lentils. Check out my lentil bolognese recipe here. Herbs - If you don't have the same herbs I've been using, add some mixed or Italian seasonings to the sauce.

According to our Food Director Amira, not only does milk add a rich flavour to the bolognese, but it also “helps cut through the acidity of the tomatoes and red wine”. She adds: “It also makes the mince meat nice and tender, creating that melt-in-your-mouth deliciousness.”

Just add seasoning and the flavour will be completely different from what you're used to. You can add various herbs, too. Try a teaspoon of dried Italian mixed herbs (added at the start) or a tablespoon of fresh, chopped oregano (added towards the end) in the meat sauce.

Spaghetti sauce often uses canned tomatoes as opposed to fresh ones, so the taste isn't quite as bright and fresh as bolognese, which makes use of chopped up fresh vegetables rather than sauces from a jar or tin.

Outside Italy, the phrase "Bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to Italian ragù alla bolognese, being more similar in fact to ragù alla napoletana from the tomato-rich south of the country.

As far as its taste, it will have a meaty heartiness from the browned meats, a sweet tang from the rich tomatoes, as well as an herbal kick from the various Italian spices used. If you've ever enjoyed a pasta dish with meat and tomato-based sauce, it was likely a variation of a bolognese recipe.

And as an added bonus, both the plums and the vinegar have some great benefits for digestion, energy, and as an antibacterial boost. Umeboshi vinegar is a deep reddish purple. Perfect for adding both the depth of flavour and colour into our bolognese sauce!

Like most recipes the longer you leave it to slowly cook the better the flavour will be but this can also be knocked up with in an hour.

Yellow Onions

The relatively high starch content of these workhorse onions means they are able to withstand high and long cooking times without falling apart. Yellow onions are ideal for flavorful dishes that have to cook for a while, such as bolognese.

Should bolognese have carrots? ›

The beautiful thing about a traditional bolognese is that the sauce is made up of common staples. Carrots, celery and onions are used on the regular in our kitchen, but if you ran out of celery, don't go out of your way to buy it. The thick ragu like sauce will still have layers of flavor.

Adding milk to Bolognese is actually a part of the traditional method. Not only does dairy make sauces silkier and richer, but it also makes the meat more tender. We add milk to our mixture a whole hour after simmering our Bolognese, and then allow it to simmer for a further 45 minutes.

No, Bolognese is a meat sauce by definition. There are lots of similar sauces that don't include meat, though, like Marinara. If you Google “vegetarian Bolognese” there are some recipes for **similar** sauces without meat, but technically it's not Bolognese if it doesn't have meat in it.

I'm a big fan of mushrooms, and they are perfect for getting that “meaty” texture in spaghetti sauce. This recipe is mushroom based for that reason! Mushrooms are just incredible for substituting meat in recipes. They are also one of the key ingredients in my vegetarian bolognese recipe.

Simply add all your favourite dried fruits alongside a balance of your favourite nuts and make it your very own best mincemeat recipe. Subs might include dried figs, dates, prunes, pear and perhaps goji berries. You could even go mango, citrus peel, pineapple, peaches and blackcurrants…