Vegan Bolognese Sauce with Mushrooms & Eggplant
Prep time
Cook time
Total time
This was adapted from a recipe by Kay Chun
Serves: 6
  • ½ cup to 1 cup of vegetable broth for sautéing
  • 16-ounces of mushrooms cut into 1//4 inch dice (use any you like - I like a combination of Portobello, Cremini & White - if you use a dried mushroom, make sure you soak them in hot water until soft about 30 minutes and don't throw away the water, add it to the sauce)
  • 1 small onion, cut into ¼ inch dice
  • 2 medium carrots, peeled and cut into ¼ inch dice
  • 3 garlic cloves, minced
  • 1 small eggplant (8 ounce) peeled and cut into ¼ inch dice
  • ½ teaspoon salt
  • Fresh ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 2 tablespoons tomato paste
  • 1 tablespoon white miso paste
  • 1 28-ounce can crushed tomatoes
  • ½ teaspoon sugar
  • Chopped fresh basil for topping (optional)
  • 12 ounces Zucchini noodles *recipe below or pasta noodles
  1. In a large soup pot, heat ½ cup of vegetable broth. Lightly season with a pinch of salt and ground black pepper.
  2. Add the onion and carrots and cook over moderate low heat until softened and golden, about 7 minutes.
  3. Add the eggplant and a little more vegetable broth and cook, stirring occasionally, until softened about 7 minutes.
  4. Stir in the mushrooms, and a little more vegetable broth, cook, stirring occasionally until the mushrooms are golden, about 7 to 9 minutes.
  5. Stir in the garlic, tomato paste and miso paste. Whisk until combined and cook for another 2 minutes.
  6. Add the crushed tomatoes, sugar, dried basil, dried thyme, ½ teaspoon of salt and fresh ground black pepper.
  7. Cover lightly and cook over low heat, stirring occasionally, until the sauce is very thick, about 60-90 minutes.
  8. *If cooking pasta, cook until al dente, drain and reserve ¼ cup of the pasta water and add to the sauce.*
  9. Taste and season with more salt and ground black pepper if needed.
  10. Serve over pasta with a light sprinkle of nutritional yeast and chopped basil.
Recipe by Ordinary Vegan at