vegetarian bolognese

vegetarian bolognese

Vegetarian bolognese…you mean meatless bolognese? Yes, that is very possible — and it happens to be so incredibly delicious! This pasta sauce is loaded with vegetables and protein from chickpeas. It gets its meaty flavor from all the mushrooms and its chunky texture from the processed vegetables. The vegetables are first processed in the food processor and then simmered until browned and tender in a tomato sauce. Use this sauce to top your favourite pasta or to serve over zucchini noodles or spaghetti squash. Meat lovers will love it just as much as traditional bolognese, and if your kids refuse to eat vegetables, trust me they’ll gobble it down and won’t even notice how many vegetables are in this!

vegetarian bolognese
Prep time
Cook time
Total time
Recipe type: Sauce, Main
Cuisine: Mediterranean
Serves: 8-10 people
  • 2 tablespoons olive oil
  • 1 large onion, roughly diced
  • ½ butternut squash, peeled and diced
  • 3 celery stalks, diced
  • 4 garlic cloves, chopped
  • 3 carrots, chopped
  • 1 can chickpeas, rinsed
  • 500g mushrooms, chopped
  • Salt and pepper, to taste
  • 3 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 2 cans chopped tomatoes
  • ½ cup vegetable stock
  1. In the food processor, process (in two or three batches) all the vegetables: onion, butternut squash, celery, garlic, carrots, chickpeas and mushrooms. The vegetables must be processed until they become small chunks, resembling ground meat.
  2. Heat the olive oil in a large pot over medium-low heat. Cook the processed vegetable mixture for about 10 to 12 minutes, stirring often, until the vegetables start to brown. Season with salt and pepper.
  3. Add the tomato paste, dried oregano, canned tomatoes and vegetable stock. Bring to a boil, reduce heat to low, cover and let simmer for another 10-15 minutes until the sauce thickens slightly and the vegetables are cooked through.
RECIPE ADAPTED FROM: Everyday Vegetarian's "Vegetable Bolognese Over Spaghetti Squash"




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