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Oil-Free Vegetable Bolognese

This vegan and oil-free Vegetable Bolognese is easy and quick to make. Just place all the veggies in your food processor and pulse – no veggie chopping required!

Vegetable Bolognese

I am easily influenced. Recently, I’ve watched a video about how bad oil is for our bodies and health and immediately jumped on the no-oil train. And the result was a super delicious, flavorful, extremely quick and easy to make Vegetable Bolognese, that is not only oil-free but also gluten-free (if you use GF pasta!).

The bolognese sauce is super versatile, not only can you add different veggies (pretty much whatever you have in your fridge) but you can serve the sauce with pasta, use it in lasagne, or as a dip for tortilla chips!

Don’t worry, though, I haven’t given up on oil completely. I love experimenting and will publish oil-free recipes from time to time, but not exclusively. I just love fried stuff too much ;) 

How to make Vegetable Bolognese

The Ingredients

You will need:

  • carrots
  • spring onion
  • cremini mushrooms
  • zucchini
  • tomato purée/passata
  • salt
  • dried oregano
  • dried basil

The Basic Steps

vegetables in food processor

Step 1: Add veggies to your food processor.

chopped veggies in food processor

Step 2: Chop. 

mixed veggies in pan

Step 3: Add veggies to the pan and let them cook on medium to high heat…

mixed veggies in pan

Step 4: …until there’s no more water in the pan and they slightly start to stick to the pan. 

veggie bolognese in pan

Step 5: Reduce the heat and add the tomato purée/passata, salt, oregano, and basil. 

Vegetable Bolognese

Serve over your favorite pasta! I used bowtie pasta. And sprinkle everything with Cashew Parmesan and add fresh oregano!

More Delicious Vegan Pasta Recipes

I hope you enjoy this recipe as much as I do! Let me know if you give it a try!

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Cheers, Bianca

Vegetable Bolognese

Oil-Free Vegetable Bolognese

Bianca Haun | Elephantastic Vegan
This vegan and oil-free Vegetable Bolognese is easy and quick to make. Just place all the veggies in your food processor - no veggie chopping required!
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Italian, Vegan
Servings 2 people
Calories 322 kcal

Ingredients
 
 

  • 2 carrots peeled and roughly chopped
  • 2 spring onions cleaned and roughly chopped
  • 4 cremini mushrooms cleaned and roughly chopped
  • 1/2 zucchini washed and roughly chopped
  • 3/4 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 cup tomato purée / passata
  • 2 cups bowtie pasta (use gluten-free pasta if you want!)

Toppings

Instructions
 

  • Add all the veggies to a food processor and chop until smallish. Add the chopped veggies to a large pan on medium to high heat and let them cook until there's no more water in the pan and the veggies are softened. This takes about 8 minutes.
  • Meanwhile, cook the pasta in a pot until soft. Drain, strain and set aside.
  • Reduce the heat and add the tomato purée/passata, salt, dried oregano, and dried basil. Add more herbs or spices to taste.
  • Once the sauce is hot, it's ready to serve over your bowtie pasta. Top the pasta with cashew parmesan and fresh oregano.

Nutrition

Calories: 322kcalCarbohydrates: 67gProtein: 13gFat: 2gSaturated Fat: 1gSodium: 963mgPotassium: 1244mgFiber: 8gSugar: 13gVitamin A: 11075IUVitamin C: 28.5mgCalcium: 107mgIron: 4.6mg
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