This vegan bolognese is a rich and tasty mushroom-based sauce that goes perfectly with spaghetti, tagliatelle, on top of polenta, or with a vegan lasagna. But it's also great for any other pasta types. We even use this sauce to put on top of tacos, inside tortilla wraps, or as a topping for roasted veggies.
Finely chop carrot, onion and celery. Then in a pot (or in a pan with tall edges) gently fry them in olive oil until soft, for about 10 minutes.
In the meantime, chop the mushrooms in small dice, then add them to the pan with the vegetables and cook until the water of the mushrooms has evaporated.
When the pan is dry and hot, add the red wine and stir.
Let the wine evaporate completely, then add tomato paste, soy sauce, nutritional yeast, miso paste, vegetable bouillon powder, bay leaves, tomato passata, and a glass of water to rinse the passata bottle.
Cover with a lid, and let simmer on low-medium heat for about 1 hour.
Then, towards the end, add the unsweetened soy or almond milk. Also, taste and adjust for salt and pepper. At this point you can also add the finely chopped parsley.
Use it for your favourite pasta dish, or lasagne, like we did here. Turn the heat off and let cool down completely, in the pot, before storing it in the refrigerator, in an air tight container.