This impossibly rich vegan sauce is truly best described as meaty. Among the umami rich sources for this deep flavor creation is our Kibbled Bolete Mushrooms that add both flavor and great chew. Portabella Mushroom Powder kicks the shroomy flavor up even higher.

Prep time: 20 min

Cook time: 50 min

Total time: 70 min

Vegan Mushroom Bolognese
Copyright Recipe © 2020 Woodland Foods


Makes 1 quart of sauce

  • 1 Small Eggplant

  • 1 Tablespoon Olive Oil

  • 1 Medium Sweet Onion, chopped

  • 1 Pound Carrot, diced

  • 2 Celery Stalks, diced

  • 6 Garlic Cloves, minced

  • 1 Pound Button Mushrooms, quartered

  • 4 Ounces Dried Kibbled Bolete Mushrooms

  • 2 Tablespoons Tomato Paste

  • 2 Cups Water

  • 2 Tablespoons Portabella Mushroom Powder

  • 1 Tablespoon Soy Sauce

  • 1 Teaspoon Mediterranean Oregano

  • 1/2 Teaspoon Thyme

  • 1 Cup Soft Tofu, drained

  • Salt And Fresh Pepper


  1. Line a sheet pan with aluminum foil. Puncture the eggplant a few times and place it on the pan under a broiler set to high, on the center rack. Char the eggplant under the skin until it is black and blistered and the meat inside is completely cooked. Wrap the eggplant in plastic wrap and set aside to cool.

  2. Place a Dutch oven, or other heavy bottomed pot over medium heat and add the oil, onions, carrots, celery and garlic. Cover and cook until the vegetables have sweat out their water. Add the tomato paste and kibbled Bolete mushrooms and cook while stirring for 3-5 minutes. Add the wine and cook until almost evaporated.

  3. Use a scissor to cut the stem off the eggplant and squeeze out the meat. Finely chop the eggplant and add it to the sauce

  4. Add the diced tomatoes, water, portabella mushroom powder, soy sauce and herbs. When the liquids begin to boil change the heat to low and simmer for 45 minutes uncovered.

  5. Place the soft tofu and nutritional yeast into a high-speed blender and pulse to very smooth. Add this to the sauce, season with salt and freshly ground black pepper. Serve over cooked pasta and garnish with chopped parsley and grated parmesan cheese.