This pasta is insanely good! My all-time favorite sauce has always been a really good bolognese but since changing my lifestyle to plant-based eating, I had to recreate it. After getting back from Italy, I was craving pasta, red wine and all the carbs. This vegan mushroom bolognese hit the spot plus some!
We recently had a Trader Joes open near us a few months ago…finally!
I have been making a plant-based bolognese since changing my lifestyle but I wanted to change it up a bit. I stopped into Trader Joes and a lovely employee helped me find the meat-less meat section. She quickly pointed out their “Trader Joes Soy Chorizo” and raved about it so I picked up a pack of that and the “Trader Joes Beef-less Ground Beef”. Along with my meat-less meats, I picked up the rest of my ingredients from Trader Joes.
This 13 ingredient sauce is so flavorful, I was amazed! This dish is so simple and an easy clean-up which those are the two things I always look for when making meals. Once the onion, carrots, garlic and mushrooms are cut up, it is just putting each ingredient into a wide sauce pan, stirring it and letting it cook. So easy! While the vegan mushroom bolognese sauce is cooking, in a separate pot cook your noodles. I like to use penne pasta with hearty sauces but any pasta will do. Don’t forget to salt your boiling water before putting the noodles in though.
For all of my meat-lovers- you can add ground beef and chorizo instead. In the recipe you will find directions on when to put the meat in (right after the vegetables are cooked). Cooking the meat with the vegetables, allows the vegetables to cook in the fat which will give it tons of flavor! Just don’t forget to drain that fat out before putting the sauces in.
Usually I am not a fan of meatless meats.
They can have a weird texture but the Trader Joes meatless ground beef and soy chorizo did not have this problem. I was pleasantly surprised! My meat loving, chef, fiancé approved and thought it was so good! The “Trader Joes Soy Chorizo” really made the sauce so much better than I could imagine.
Serve the bolognese sauce over pasta of your choice and top with your favorite vegan parmesan cheese. I cannot get enough of this sauce! It’s that good. Pop a bottle of red wine, put on some jazz and ENJOY!
Bonus: To save this for meal prep, keep the noodles and sauce separate. Drizzle olive oil over the noodles and mix it. This will eliminate the noodles sticking together. Place the sauce in a separate container and it (the plant-based sauce) will last for 4 days in the refrigerator.
Let us know, if you tried this Vegan Mushroom Bolognese. We would love to know what you think!