As you possibly know, I love my pasta! 🙂 And I have quite a few pasta sauce recipes on this blog, especially some vegan-friendly alternatives for Bolognese sauce. There is my “famous” soy-free Bolognese sauce and a recipe for meat-free balls.

A Versatile Vegan & Gluten-Free Bolognese That’s Tomato-Free

This time I wanted to add a few more extras. The sauce is not only vegan and gluten-free, but also free from soy, nuts, seeds, legumes, and tomatoes. Don’t worry though – it’s still packed with flavour 😉

Please note: This recipe is low-fat, meaning no oil is used.
If you are interested in cooking with less oil, I highly recommend investing in a high-quality, non-toxic non-stick frying pan.

Meat-Free Bolognese Sauce – Vegan, Gluten-Free, No Tomato

The Vegan Monster

I really love pasta, and this Bolognese-style sauce is one of my favourites when I want something rich in flavour but still light on the stomach. Completely free from meat, gluten, soy, nuts and even tomato, this sauce relies on mushrooms, peppers and a good mix of herbs to create a satisfying texture and taste. It’s oil-free, easy to prepare, and perfect with your favourite pasta or side dish.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Main Dish

Cuisine Italian

Servings 2 generous portions

Equipment

non-stick frying pan for oil-free cookingKnife
Cutting board
stick-blender or immersion blender
Measuring spoons & cups

Ingredients

250 g mushrooms cut in small quarters
2 sweet red peppers diced
1/2 onion finely diced
1-2 garlic cloves minced
1-2 tablespoon ground sweet paprika
1 tablespoon rice flour
1 teaspoon oregano ✳ Affiliate link: When you click on one of these links and make a purchase through the partner website, I receive a small commission from your purchase. This helps me keep my blog running. Thank you for your support! 😊
1 teaspoon basil
salt & pepper to taste
375 ml water

Instructions

In a good non-stick frying pan, heat one tablespoon of water and cook/roast the onions until golden brown. Then add mushrooms and cook while stirring almost constantly until they are much smaller and juicy (approx. 15 minutes).
Add diced paprika and let cook for another 10 minutes, or until slightly soft.
Sprinkle with ground paprika and rice flour and stir well. Add 1 1/2 cup water and stir once more. Bring to the boil.
Add garlic, oregano ✳ Affiliate link: When you click on one of these links and make a purchase through the partner website, I receive a small commission from your purchase. This helps me keep my blog running. Thank you for your support! 😊 , basil and salt & pepper to taste. Using a stick blender, roughly blend it until is forms a chunky sauce. Serve with pasta or side dish of your choice 🙂

Notes

Enjoy! 🙂

Keyword Bolognese, Mushrooms, oil-free, Plant-Based Sauce, Red Pepper, Tomato-Free

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.