Vegan Eggplant Bolognese
Description
A hearty and flavorful twist on the traditional Bolognese, this vegan version swaps ground meat for roasted eggplant and mushrooms, resulting in a rich, umami-packed sauce. Perfect for pasta nights, this dish is wholesome, comforting, and entirely plant-based.
Ingredients (Serves 4)
2 medium eggplants, diced
1 tbsp olive oil
1 onion, finely chopped
2 carrots, finely diced
2 celery stalks, finely diced
3 cloves garlic, minced
8 oz mushrooms (cremini or portobello), finely chopped
1/4 cup tomato paste
1 can (14 oz) crushed tomatoes
1/4 cup red wine (optional, or sub with vegetable broth)
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp red pepper flakes (optional)
Saltand pepper, to taste
Fresh basil or parsley, for garnish
12 oz pasta (spaghetti, rigatoni, or your choice)
Instructions
1. Roast the Eggplant (15 mins)
Preheat oven to 400°F (200°C).
Toss diced eggplant with 1/2 tbsp olive oil, salt, and pepper.
Spread on a baking sheet and roast for 20–25 minutes until golden and tender.
2. Prepare the Base (15 mins)
In a large skillet or pot, heat remaining 1/2 tbsp olive oil over medium heat.
Sauté onion, carrots, and celery until softened (8–10 minutes).
Add garlic and mushrooms; cook for another 5–7 minutes, until mushrooms release moisture.
3. Build the Sauce (15 mins)
Stir in tomato paste; cook 1–2 minutes to caramelize.
Pour in red wine (if using), scraping up any browned bits.
Add crushed tomatoes, oregano, thyme, red pepper flakes, salt, and pepper.
Simmer for 10 minutes, then stir in roasted eggplant.
Simmer another 5 minutes. Adjust seasoning.
4. Cook Pasta and Serve (10 mins)
Boil pasta according to package instructions.
Drain and toss with Bolognese sauce
Garnish with fresh herbs. Serve hot.
Total Time
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Nutritional Information (per serving, approximate)
Nutrient Amount
Calories 390 kcal
Protein 12 g
Carbohydrates 60 g
Fat 10 g
Fiber 10 g
Sugar 12 g
Sodium 420 mg
(May vary depending on pasta type and ingredient brands used.)
FAQs
Q: Can I make this gluten-free?
A: Absolutely. Just use your favorite gluten-free pasta.
Q: Can I substitute another vegetable for eggplant?
A: Zucchini or finely chopped cauliflower are good alternatives, but eggplant provides the best meaty texture.
Q: Is this freezer-friendly?
A: Yes! Store in airtight containers and freeze for up to 2 months. Reheat on the stove or in the microwave.
Q: Can I use canned lentils for extra protein?
A: Yes, stir in 1 cup of canned (drained) lentils during the simmering step for added protein and heartiness.
Q: What pasta works best with this sauce?
A: Hearty shapes like rigatoni, penne, or tagliatelle hold the chunky sauce well.