Recipe | Mushroom & Artichoke Bolognese

Hearty and filling foods are amazing. Especially hearty sauces that I can smother over a bowl of pasta. Last week I wanted to try my hand at some good old Italian cooking, and bolognese was my choice. Bolognese is a thick and meaty sauce that originates from Bologna, Italy. The earliest recorded recipe is from the late 18th century! While it is usually prepared with beef, it can also be made wonderfully with many meat substitutions.

I had a successful time in the kitchen making my own version of this sauce, and I hope you will try it for yourself!

The meat substitute that I chose for this recipe is textured vegetable protein. Also just known as TVP, it is a soy byproduct that contains a significantly higher protein content than real meat. TVP comes inside a bag as dried flakes, and then can be rehydrated when used for cooking. It can be found at any major grocery chain or health food store. You can also purchase it online for under $5 a bag. Dirt cheap!

Tip! – This recipe goes much quicker if you seperate all your ingredients beforehand, as you will see in the first photo. I found it extremely helpful just to have everything chopped up and ready to go when I needed it.

You will need:

  • 1 cup of chopped portobello mushrooms
  • 1 cup of chopped tomato (I used the big beefy ones!)
  • 1 large can of crushed tomatoes
  • 1 cup of cashews
  • 1 cup of textured vegetable protein
  • 3-4 large cloves of garlic, crushed
  • 1/2 cup artichokes from a jar, chopped
  • 1 small can of tomato paste (1/2 cup)
  • 1 cup of finely chopped onion
  • 3-4 tbsp of plain, unsweetened almond milk
  • 1 cup of vegetable broth
  • 1 tsp of pepper
  • 1 tsp of salt (I use Himalayan salt)
  • 1 tbsp of oregano
  • 1 tbsp of basil (fresh is best, but use whatever you have!)
  • 2 tsp of parsley
  • 1 tsp of apple cider vinegar
  • 2 tsps olive oil


Start out by chopping up your veggies/seasonings and seperate them into small bowls so you can add them into the sauce as needed. 


Add the olive oil to a saucepan and turn on low/medium heat. Once your pot is warm, add the onions and stir occassionally until they start to caramelize. The onions should be soft, translucent, and golden brown.

Turn up the heat to medium, and add the chopped tomato, artichoke, tomato paste, and crushed garlic. Stir constantly until everything is combined well. Try not to let anything stick to the bottom of the pan.

Now add the can of crushed tomatoes, chopped mushrooms, vinegar, and seasonings. Stir to combine, and then add the vegetable stock. Turn the heat down to low, cover the pan and let the sauce simmer for 45 minutes.

After the sauce has been simmering for 45 minutes, you are going to add the cashew cream and TVP. Blend your cashews and almond milk together in a blender or food processor until it is smooth and creamy. Add the cream to the sauce and stir well. Stir in the TVP and combine well. If the sauce is too thick, add an extra half cup of vegetable stock. Let it simmer for another 5-10 minutes on low heat. You’re done!

Add the sauce to any of your favorite pasta at the end. I used linguine.


Thanks for reading!

I’ll be back later this week with the much anticipated Vegan Makeup Brands 🙂 You won’t want to miss it!

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