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Vegan Bolognese With Mushrooms over pasta

Vegan Mushroom Bolognese

This is best ever Vegan Bolognese made with mushrooms and in your slow cooker! The recipe packs a flavor punch and perfect for meat eaters in your family. They won't be able to tell it's mushrooms.
Course Main Course
Cuisine French
Prep Time 10 minutes
Cook Time 2 hours 50 minutes
Total Time 3 hours
Servings 4
Calories 159kcal
Author Iryna



  • Use a dump paper towel to wipe each mushrooms, cut a thin slice off the bottom of each stem and give mushrooms a rough chop. Add them to a food processor and pulse for a few times until mushrooms resemble ground "meat".
  • Heat 1 tablespoon of olive oil in a medium non-stick skillet and over medium heat. Add ground mushrooms and cook stirring occasionally for 7-10 minutes or until liquid evaporates and mushrooms begin to brown.Transfer mushrooms to a separate plate.
  • To the same pan add the remaining 1 tablespoon of olive oil, onion, carrot, celery and ¼ teaspoon of salt and cook until onion is translucent, about 7 minutes. Add garlic and cook for 30 more seconds.
  • Add the cooked ingredients in your slow cooker along with the tomato paste, maple syrup, crushed tomatoes, Worcestershire sauce, liquid smoke, Italian seasoning, water and the remaining ½ teaspoon of salt and pepper.
  • Cover the lid and cook on low for 4 - 4 ½ hours or on high for 2 - 2 ½ hours. Adjust the seasoning and serve.


Note 1
Liquid smoke adds a nice smoky flavor to this dish. But if you don't have it, it's okay to skip this ingredient.
Note 2
You can substitute Italian seasoning with dry oregano or dry thyme.


Calories: 159kcal | Carbohydrates: 18g | Protein: 5.9g | Fat: 7.2g | Saturated Fat: 1g | Sodium: 667mg | Potassium: 497mg | Fiber: 4.5g | Sugar: 9.5g | Calcium: 70mg | Iron: 3mg