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Vegetarian Bolognese

Vegetarian Bolognese recipe includes fresh eggplant, zucchini, and mushrooms simmered in a tomato and basil sauce, then topped on creamy Italian polenta.

For Meatless Monday, I wanted to create a recipe that was hearty and comforting. Something that wouldn’t make you miss the traditional Bolognese meat sauce. With so many vegetarian eaters out there and more and more people vowing to do at least one vegetarian day a week, it’s time to get creative with some of our favorite recipes.



Steps to make Vegetarian Bolognese

Step 1: Start this recipe by slicing and cutting your eggplant into cubes. Place the eggplant into a large bowl and sprinkle with salt. Let the eggplant sit to help draw out the moisture from the eggplant. Doing this process helps so the eggplant doesn’t become soggy.

Step 2: Chop the remaining vegetables, onion, garlic, zucchini, mushrooms and eggplant.

Step 3: Cook the ingredients! Saute all of your vegetables in a large pan until tender and then add in the tomato puree and spices. Let the mixture simmer while you prepare the polenta.

Step 4: Add polenta and vegetable broth to a medium pot over medium/high heat. Bring to a boil and then reduce the heat to a simmer. Add in the cream and parmesan cheese, stir to combine.

Step 5: Pour the polenta into large serving bowl and add the sauce over top. Serve and Enjoy!



What is Passata? Italian passata is strained Italian tomatoes to make a tomato puree. I love Organico Bello brand because it’s not watery and creates a nice sauce.

What is the difference between Bolognese and spaghetti sauce? Depending on the spaghetti sauce that your’e making, the spaghetti sauce is usually just a marinara, where a bolognese sauce is a meat sauce.

Vegetarian Bolognese

Organic garlic, eggplant, zucchini and mushrooms simmered in a fresh tomato and basil sauce and then spooned over creamy Italian polenta.
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course, Side Dish
Cuisine Italian
Servings 6 people


  • 1 eggplant- sliced and cut into cubes
  • 1 zucchini- sliced and cut in half
  • 1 8oz Package of portobello mushrooms- sliced
  • 2 cloves garlic
  • 1 24oz jar of tomato passata this is pureed tomatoes
  • 1 yellow onion- chopped
  • 1/2 cup fresh basil- chopped
  • 1 cup cherry tomatoes
  • 1 tbsp dried oregano
  • 1 tsp crushed red pepper optional
  • 2 tbsp sea salt + extra for taste
  • 1 cup polenta can be found at the grocery store
  • 3 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup parmesan cheese- shredded
  • avocado oil for drizzling


  • Place eggplant in a large bowl. Sprinkle with sea salt. Let the eggplant sit for 20 to help remove some of the water.
  • In a large pan over medium heat add avocado oil to coat the bottom of the pan. When pan is hot add chopped onion. Saute for a few minutes until soft. Add garlic and saute for a minute or two to release the flavors. Next, add in the eggplant and let the mixture cook down for a few minutes. Finally, add in mushrooms, zucchini, tomato puree, basil, oregano, tomatoes, and crushed red pepper (if using). Bring to a boil and then let the mixture simmer over low heat.
  • While sauce is simmering, add vegetable broth and polenta to a medium pot over medium/high heat. When mixture comes to a boil, reduce the heat and stir. Note: if mixture becomes too thick add more broth. Let the polenta cook on medium heat for about 10 minutes. Add in heavy cream and parmesan cheese. Stir to combine the ingredients. Reduce heat to low until ready to use. Taste the polenta and sauce, add salt and pepper for taste.
  • To serve, place polenta in a large serving bowl and top with the vegetable bolognese. Garnish with fresh basil and parmesan cheese.
  • Enjoy!


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