Vegetarian Bolognese

A gluten-free and vegetarian pasta dish that is unbelievably flavorful, hearty and cozy! Equally perfect if you follow a vegetarian diet or are looking to add some more plant-based meals to your week. Bonus: super easy to make!

vegetarian bolognese gluten free #glutenfreerecipes
Vegetarian Bolognese

Savory, Satisfying and Delicious!

New! We’ve been making this a lot lately so added a cooking video so you could see how easy it is to make this Vegetarian Bolognese!

Hope you love it as much as we do!

Original post…

We love a good pasta and have a few favorites that are always in the rotation.

This Gluten-free Vegetarian Bolognese is one of those favorites!

We first discovered this dish and were introduced to the concept of savory — or umami, the fifth taste sensation along with sweet, sour, salty and bitter — back in 2009 when it was published in Cooking Light Magazine and we’ve been making it ever since.

Each time love it more than we even remember!

This Vegetarian Bolognese starts with all the usual suspects — carrots, onion, celery, crushed tomatoes, dry red wine, and herbs– but instead of meat uses high flavor cremini mushrooms, dried porcini mushrooms and simmers with a chunk of Parmigiano-Reggiano rind.

vegetarian bolognese gluten free #glutenfreerecipes

The flavor is unreal!

The umami or incredible savory flavor comes from letting the sauce cook up with the Parmesan rind and dried porcini mushrooms.

And it is super easy to make.

First you saute the carrots, onions, carrots and mushrooms.   Then you add in and cook off the red wine. Then you add in the tomatoes, Parmesan rind and dried porcini mushrooms. Let it cook up for less than an hour, and that’s it!

Can’t recommend this enough, whether you are already vegetarian or just looking to add some plant-based meals to your week.

Hope you love it as much as we do!

vegetarian bolognese gluten free #glutenfreerecipes

Scroll down to see the recipe and leave a comment if you try.




Vegetarian Bolognese
Prep time
Cook time
Total time
An unbelievably flavorful, hearty and cozy Vegetarian pasta dish. Perfect for vegetarians and those looking for more plant based meals. Recipe from Cooking Light, adapted to be gluten-free.
Recipe type: Dinner, Pasta
Cuisine: Gluten-Free, Vegetarian
Serves: serves 4
  • ¼ cup dried porcini mushrooms (about ¼ ounce) (sometimes we use a touch less)
  • 1 tablespoon olive oil
  • 1½ cups finely chopped onion
  • ½ cup finely chopped carrot
  • ½ cup finely chopped celery
  • 1 (8-ounce) package cremini mushrooms, finely chopped
  • ½ cup dry red wine
  • ¼ cup warm water (you may add more as it cooks)
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 750g container chopped (or crushed) tomatoes
  • 1 (2-inch) piece Parmigiano-Reggiano cheese rind
  • 12 ounces uncooked gluten-free pasta
  • Grated Parmigiano-Reggiano cheese for topping
  1. Place dried mushrooms in a spice or coffee grinder or food processor and process until finely ground. Set aside.
  2. In a large saucepan over medium-high heat, heat olive oil until shimmering, not burning. Add onion, carrot, celery, and mushrooms; sauté 10 minutes or until tender.
  3. Add wine, stir to combine. Then let wine boil off. It will visibly disappear or almost fully evaporate, approximately 5 mins.
  4. Add ¼ cup warm water, salt, pepper, crushed tomatoes, and cheese rind to veggie mixture. Stir to combine.
  5. Stir in ground porcini mushrooms.
  6. Cover, reduce heat, and simmer 40 minutes or longer. It is a thick sauce, feel free to add water to thin it out to taste.
  7. Remove rind and discard before serving.
  8. When ready to eat, cook pasta according to package directions. Serve with sauce, top with parmigiano reggiano. Enjoy!

vegetarian bolognese gluten free #glutenfreerecipes

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