Vegetarian Vegan Mushroom Bolognese

Total time1 hr 15 min

Prep time20 min

Cook time55 min

This deeply savory bolognese builds its meaty texture from a double dose of mushrooms — pulsed cremini browned until deeply caramelized, plus dried porcini rehydrated in their own soaking liquid for an extra layer of earthy depth. A classic soffritto of onion, carrot, and celery forms the backbone, while tomato paste and a splash of red wine deepen the color and body until the sauce turns rich, glossy, and thick enough to cling to every strand of pasta. Simmered low and slow with thyme and oregano, it reduces down into something that tastes like it's been on the stove all day. Toss it with tagliatelle or pappardelle, finish with fresh parsley and a shower of vegan parmesan, and you've got a hearty, comforting plate that fits beautifully into a vegetarian kitchen. It's the kind of dish that proves a meatless bolognese can still taste bold, layered, and deeply satisfying.

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Ingredients

4 servings

For the sauce

1 oz dried porcini mushrooms
1 cup boiling water
1 lb cremini mushrooms, roughly chopped
Crimini Mushrooms Whole Crimini Mushroom - 1 Lb Trader Joe's Sliced Crimini Mushrooms
Windmill Farms Organic Whole Crimini Mushrooms 8 oz
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3 tbsp olive oil
1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
4 cloves garlic, minced
3 tbsp tomato paste
1 cup dry red wine (vegan-certified)
1 can (14 oz) crushed tomatoes
1 tsp dried thyme
1 tsp dried oregano
1 tbsp soy sauce
salt and pepper, to taste

For serving

12 oz dry pasta (such as tagliatelle or pappardelle)
¼ cup fresh parsley, roughly chopped (optional)
vegan parmesan, for serving (optional)

Instructions

1
Place the dried porcini mushrooms in a small bowl and pour the boiling water over them. Let soak for 15 minutes, until softened. Lift the mushrooms out, squeeze gently, and roughly chop them. Reserve the soaking liquid, leaving behind any grit at the bottom of the bowl.
2
Working in two batches, pulse the cremini mushrooms in a food processor until finely chopped, about 8–10 pulses per batch — pieces should be roughly the size of coarse breadcrumbs, not a paste.

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