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The Best Vegan Bolognese Pasta Recipe!

★★★★★

5 from 2 reviews

The best Vegan Bolognese Pasta recipe ever! This is the ultimate vegetarian bolognese pasta sauce that is gluten-free, paleo-friendly and so flavorful and delicious with your favorite pasta!

Ingredients

Scale
  • 2 tablespoons live oil or avocado oil
  • 1 lb shiitake mushrooms – or your favorite mushrooms
  • 1/2 onion, chopped
  • 1 large carrot, chopped and peeled
  • 2 garlic cloves, minced
  • 3 tablespoons tomato paste 
  • 1 tablespoon coconut aminos
  • 1/2 teaspoon Italian seasoning
  • 1/3 cup dry red wine
  • 1 28-ounce can crushed tomatoes
  • 1/2 cup veggie broth – or bone broth if not vegan works too!
  • 1 cup raw walnuts

Instructions

  1. Heat a large pan over medium-high heat and add oil, mushrooms and onion and sauté for 5 minutes or until fragrant
  2. Add in carrots and garlic and cook another 5 minutes on medium heat
  3. Make a small space in the pan in the center of the veggies and add tomato paste and cook for 30 seconds on medium heat and then mix into veggies
  4. Add coconut aminos and seasoning and cook for another minute
  5. Turn up the heat to medium/high and add in the wine and mix well. Cook for about 3 minutes  and reduce heat and add in tomatoes, broth and walnuts
  6. Bring the sauce to a low boil then simmer for about 15-20 minutes or until sauce thickens to liking
  7. Add in sea salt and black pepper to taste and serve on top of your favorite pasta, zucchini noodles, anything! I also add some shaved parm or a dairy-free cheese
  • Author: Rachel

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