Ingredients
Mushrooms. I used portabellini/chestnut mushrooms but feel free to use any mushrooms of your choice. Mushrooms are important in this recipe as they add so much meatiness to the sauce. Zucchini. Courgette/baby marrow. Red onion. Garlic. Tomato passata. Crushed canned tomatoes can also be used. Tomato paste. Red wine. (Optional) I used Pinot Noir. Tamari sauce. Tamari, soy or coconut aminos will add loads of umami to this sauce. Vegetable stock. Thyme. Rsemary. Bay leaf. Salt and pepper. Pasta, to serve. Parmesan, to serve. Substitute with any cheese of your choice.
How to make vegetarian bolognese
Can I freeze vegetarian bolognese?
Yes, this sauce freezes very well. Allow to cool then transfer to freezer-safe containers and freeze for up to 3 months. Allow to thaw then reheat in a saucepan until hot and bubbling.
How to use vegetarian bolognese
