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3.63 from 8 votes

Plant Based Vegan Bolognese Sauce

Prep Time20 minutes
Cook Time2 hours 25 minutes
Total Time2 hours 45 minutes
Course: Main Course
Cuisine: Italian
Servings: 8

Ingredients

  • 2 Cups Tomatoes halved
  • 1/3 Cup Olive Oil plus 1 Tablespoon, divided
  • 1 1/2-2 Tablespoons Kosher Salt
  • 10 oz Cremini or baby bella mushrooms
  • 2 Carrots minced
  • 1 Onion red, minced fine
  • 2 Stalks Celery minced
  • 5 Cloves Garlic minced fine
  • 15 oz Chickpeas drained
  • 2 Cans Tomato Sauce 15 oz. cans
  • 15 oz Tomatoes fire roasted
  • 1/2 Cup Almond Milk
  • 1 Dash Cooking Wine  white *SEE NOTE
  • 1 Lemon zested
  • 1 Squeeze Lemon Juice
  • 1 Dash Nutmeg
  • 2 Bay Leaves
  • Salt and Pepper to taste
  • Parmesan cheese for serving optional
US Customary - Metric

Instructions

  • Heat an oven to 425 degrees.
  • Place 2 Cups of fresh tomatoes on a baking sheet and drizzle with 1/3 cup oil and salt.
    1/3 Cup Olive Oil, 1 1/2-2 Tablespoons Kosher Salt, 2 Cups Tomatoes
  • Roast for 20 minutes or until soft and charred bits are appearing.
  • Remove the tomatoes and set aside.
  • Once cooled a little, blend the tomatoes in a blender to make a tomato sauce.
  • Pulse mushrooms in two batches in food processor or blender until chopped into 1/8- to 1/4-inch pieces.
    10 oz Cremini
  • Heat 1 tablespoon oil in the pot over medium heat and add the mushrooms, cooking stirring occasionally until the mushrooms have browned and a bits are all over the bottom of the pan. This is called a fond, caramelized bits to flavor a dish. Add the salt, stirring it in evenly.
    1/3 Cup Olive Oil
  • Add the carrots, onion, celery and garlic, stir to combine. Cook until tender, about 5 minutes. 
    1 Onion, 2 Carrots, 2 Stalks Celery, 5 Cloves Garlic
  • Meanwhile, pulse the chickpeas in a blender until small bits. Set in a colander and rinse in cool water. Set aside. 
    15 oz Chickpeas
  • Add the remaining ingredients (including chickpeas) and simmer over medium low heat for 2 hours. Remove the bay leaf before serving. 
    2 Cans Tomato Sauce, 15 oz Tomatoes, 1/2 Cup Almond Milk, 1 Dash Cooking Wine , 1 Lemon, 1 Squeeze Lemon Juice, 1 Dash Nutmeg, 2 Bay Leaves, Salt and Pepper to taste
  • Serve over pasta
    Parmesan cheese for serving

Video

Notes

Store in a glass container with a tight lid for up to 4 days in the refrigerator.

Nutrition

Serving: 1g | Calories: 267kcal | Carbohydrates: 34g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 2262mg | Potassium: 1211mg | Fiber: 9g | Sugar: 15g | Vitamin A: 4140IU | Vitamin C: 35mg | Calcium: 101mg | Iron: 4mg