Okay, picture this: you're craving a hug in a bowl, but the kind that's also packed with goodness. Enter: my absolute go-to, knock-your-socks-off Vegan Mushroom Bolognese! This isn't your average pasta sauce; it's a symphony of flavors and textures that'll make even the most devoted meat-eaters do a double-take.
Let’s be honest, sometimes life throws you a curveball, like a bathroom renovation that turns your world upside down. And during times like those, you need food that's both easy and soul-satisfying. This recipe is just that. It's the perfect antidote to a day of DIY chaos (or really, any day, let's be real!).
The star of this show is a medley of mushrooms – we're talking chestnut and shiitake, giving you that deep, earthy flavour that's just irresistible. And instead of meat, we're using smoked tofu which brings a fantastic texture and a delightful smokiness. It's all about those little upgrades that make a world of difference.
The secret to this Bolognese is taking your time. Let those veggies sweat it out, letting all their natural sweetness shine. Then comes the wine, because, well, why not? It adds depth and richness, as any good Italian chef knows! And those plum tomatoes, simmered until they just melt away into a luscious sauce…pure magic. I like to give the tofu a quick whirl in the food processor to break it up, making sure that each bite is pure perfection. And the best part? While it simmers away, you can tackle other things. I mean, who doesn't love a recipe that multi-tasks as well as you do?
So here's to cozy nights, effortless meals, and flavors that make your taste buds do a happy dance. Ready to get cooking? Let's do it!
Ingredients
For the Bolognese Sauce:
- 10g dried porcini mushrooms (for extra umami boost)
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 6 large garlic cloves, finely diced (or minced if you prefer)
- ½ fennel bulb, very finely diced (adds a subtle sweetness)
- 2 short celery stalks, very finely diced
- 2 small carrots, very finely diced
- 250g chestnut mushrooms, finely diced
- 125g fresh shiitake, finely diced
- 2 sprigs rosemary, leaves finely chopped
- A few sprigs of thyme
- ½ tsp smoked paprika (or more, for extra smoky depth)
- ⅓ tsp grated nutmeg (trust me on this)
- ½ tsp chilli flakes (or more, if you like a kick)
- Approx. 1 tsp salt (adjust to taste)
- 1 cup vegan red wine (something bold works wonders)
- 2 x 400g tins of quality plum tomatoes
- 200g smoked tofu (it needs to be the firm kind, roughly crumbled) or a good handful of brown lentils
- Black pepper, to taste
- 1 tsp date syrup or sugar (optional, to balance acidity)
Remaining Ingredients:
- Fresh thyme or parsley, to garnish
- Vegan parmesan, to garnish (optional)
- 500g dry tagliatelle (or your favorite pasta), cooked
Instructions
- Start by rehydrating those dried porcini mushrooms in boiling water - set them aside to brew and infuse into a stock.
- In a heavy-bottomed pan, heat up the olive oil and sauté the diced onion on low heat until it softens and turns almost translucent.
- Add the minced garlic and sauté for a few minutes until fragrant. Keep those aromatics building!
- Introduce the diced fennel, celery and carrots to the pan, sautéing for another 5 minutes.
- Now, it’s time for the mushrooms. Add them all in and sauté for another 5-10 minutes until the moisture cooks out and they start to brown.
- Stir in the rosemary leaves, thyme sprigs, smoked paprika, nutmeg, chilli (if using), and salt. Give everything a good mix.
- Pour in the porcini mushroom stock (chop those hydrated mushrooms up finely and add them into the pot as well) and let it simmer for a few minutes.
- Add the red wine and let it bubble gently for about 10 minutes, until the alcohol cooks out.
- Add both cans of plum tomatoes and about 1 cup of water. If using plum tomatoes, break them up with a spoon first. Put a lid on the pan and let it simmer on low-medium heat for about 45-60 minutes, or until the tomatoes have broken down. If it looks like the sauce is drying out before the tomatoes have fully broken down, add a bit of extra water to the pan.
- While the sauce is simmering, crumble the smoked tofu and pulse it in a food processor to a chunky consistency (avoid turning it into a paste). If using lentils, add them in now instead.
- Once the tomatoes have broken down, take the lid off and stir in the tofu or lentils. Let the sauce simmer over low-medium heat, until you reach the desired consistency. Give the sauce a good stir from time to time to prevent any sticking.
- Season with additional salt, black pepper, and date syrup/sugar if needed. Taste as you go!
- Serve over cooked tagliatelle, garnished with fresh herbs and a sprinkle of vegan parmesan, if desired.
Notes:
- If you're not a fan of tofu, you can substitute with soy mince, firm lentils, ground chickpeas or more mushrooms like king oyster for a great meaty texture.
- For the best flavour, use high-quality ingredients.
- Feel free to adjust spices to your preference. If you are not using smoked tofu you can increase the amount of smoked paprika.
Enjoy this flavour explosion! Let me know how you get on in the comments.