Easy Vegan Bolognese Recipe
Jan 05, 2025 • Updated Mar 11, 2025
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Craving a comforting bowl of vegan bolognese? This plant-based twist on a classic Italian dish delivers yummy umami flavors, and has a hearty sauce packed with vegetables and plant-based protein – giving you 40+ grams of vegan protein per serving. Made with simple ingredients, it’s a crowd-pleaser perfect for weeknights or dinner parties.
Table of Contents
Why You’ll Love This Vegan Bolognese
If you like vodka sauce pasta, you’ll love this vegan version of bolognese. This easy recipe combines rich marinara sauce vibes with savoury, slow-cooked goodness, all without animal products! It’s packed with vegan mince (or tofu crumbles if you prefer), layered with vegetables, and simmered to perfection.
Whether you’re meal prepping or cooking for friends, this vegan spaghetti bolognese guarantees a satisfying and comforting meal. Plus, it’s versatile – pair it with high protein spaghetti noodles, gluten-free pasta, or your favourite shape pasta! This dish is a filling meal all on its own but you could also pair it with vegan cheese bread or a vegan chopped Italian salad for extra goodness.
Ingredient Notes
- Spaghetti (high protein): A hearty base that pairs beautifully with the rich sauce. I use the Banza brand but feel free to use gluten-free pasta or your favourite noodles.
- Olive oil: Adds richness and helps soften the aromatics. Avocado oil works well too.
- Garlic: Brings depth and warmth to the dish. You can use pre-minced garlic for convenience or garlic powder if you’re in a pinch.
- Shallots: Offer a subtle sweetness and savoury balance. Yellow onion makes a great substitute.
- Carrot: Adds natural sweetness and a touch of earthiness. Parsnips or sweet potatoes can step in if preferred.
- Celery: Brings freshness and a slight crunch—fennel or leeks could also work in its place.
- Shiitake mushrooms: Provide umami flavors and a meaty texture. Cremini or portobello mushrooms are excellent swaps.
- Kosher salt: Enhances flavours and balances the dish. Adjust to taste, especially if using other salted ingredients.
- Vegan mince of choice: Creates the classic hearty texture. Crumbled tofu, lentils, tempeh, or other ground meat options are all great substitutes.
- Dry white wine: Adds acidity and depth. Swap with vegetable broth and a splash of balsamic vinegar for alcohol-free versions.
- Tomato paste: Brings a rich tomato flavour and helps thicken the sauce. Sun-dried tomato purée or crushed tomatoes could also work.
- Bay leaf: Infuses subtle herbal notes. Omit if unavailable, or add a pinch of dried basil or dried oregano.
- Fresh thyme: Adds fragrant, earthy undertones. Dried thyme or Italian seasoning makes a good backup.
- Tamari: Gives a savoury umami boost. Soy sauce or coconut aminos work just as well.
- Vegetable broth: Provides a flavourful base and helps create the sauce.
- Plant milk: Makes the sauce creamy and smooth. Cashew cream or coconut milk can be used for extra richness.
- Black pepper: Adds a gentle kick and enhances overall seasoning. Adjust to taste or swap for crushed red pepper flakes if you want some heat.
See the full recipe card below for exact ingredient amounts and instructions.
How to Make Vegan Bolognese
Step 1: Add carrots, celery, shallots, and garlic to a food processor and pulse until finely broken down. Be careful not to break the ingredients down too much, or it’ll become a pulp!
Step 2: In a dutch oven (or large pot), heat olive oil over medium heat. Add the processed vegetables, season with kosher salt, and sauté for 2-3 minutes. Stir in the vegan mince (see notes if using tofu, or other substitute) and cook for another 2-3 minutes until you see browned bits form.
Step 3: Add the white wine to the pot, and continue to cook until the wine has evaporated – about 5-7 minutes. Add the tomato paste, cooking down until it has darkened in colour – about 3-4 minutes.
Step 4: Add bay leaf, thyme, tamari, vegetable broth, milk, and black pepper and stir to combine. Drop the heat to a low simmer. Let the mixture cook, stirring occasionally, for about 18-25 minutes, or until it has reached a sloppy joe texture and has thickened into a hearty sauce.
Step 5: While the sauce simmers, cook pasta to al dente texture. Save some pasta water for later. When ready to serve, toss in the sauce along with a splash of pasta cooking water and stir to coat. Top with a generous amount of vegan parmesan cheese and enjoy.
Secrets to Success
- If using high-protein tofu or tempeh as a substitute for the vegan mince, I recommend crumbling or food processing into a ground beef texture, then sautéing individually in a pot first to achieve a nice browning on the surface. This will really improve the texture of the protein and also add a bit of flavour to it.
- Adding a teaspoon of miso paste or a splash of balsamic vinegar can enhance the umami flavours of the sauce.
- Stir in garlic powder and onion powder for extra savoury depth. Add a pinch of salt too, if needed!
- Double the batch to freeze portions for easy weeknight meals next time.
- For an extra creamy sauce, stir in a tablespoon of cashew cream or full-fat coconut milk towards the end of cooking.
Serving Tips
- While spaghetti noodles are traditional for bolognese, this bolognese pairs well with various pasta shapes like penne, fettuccine, or pappardelle. Choose your favourite or what’s on hand!
- Sprinkle with nutritional yeast for added richness, plus fresh basil or fresh parsley for a pop of colour.
- Serve alongside a crisp green salad, gluten-free biscuits, and/or garlic parm broccoli bites.
Storage Tips
For best results, store leftover bolognese sauce in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze the sauce in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Recipe FAQs
Absolutely! Use gluten-free pasta and ensure that your tamari or soy sauce is certified gluten-free.
Substitute the white wine with vegetable broth mixed with a splash of lemon juice or white wine vinegar for acidity. You can also try using red wine vinegar.
Yes, this vegan bolognese is excellent for meal prep. Prepare the sauce ahead of time and store it in the refrigerator or freezer. Cook fresh pasta when ready to serve.
Go for tofu, tempeh, or plant-based protein pasta.
More Vegan Pasta Recipes
Easy Vegan Bolognese Recipe
Equipment
- heavy bottomed pot
Ingredients
- 15 oz spaghetti high protein (I used Banza)
- 2 tbsp olive oil
- 3 cloves garlic peeled
- 2 shallots small
- 1 carrot peeled, roughly chopped
- 1 stalk celery chopped
- 1/2 cup shiitake mushrooms sliced
- 1 1/2 tsp salt kosher
- 1 lb vegan mince of choice or use tofu
- 1/2 cup dry white wine
- 1/4 cup tomato paste double concentrated
- 1 bay leaf dried
- 1 sprig fresh thyme stem removed
- 2 tsp tamari
- 2 cups vegetable broth
- 1/2 cup plant milk
- 1/2 tsp black pepper
Instructions
- Add carrots, celery, shallots and garlic to a food processor and pulse until finely broken down. Be careful not to break the ingredients down too much, or it'll become a pulp!
- In a pot over medium heat, add oil then the food processor contents. Season with salt and sauté for 2-3 minutes, or until nice and aromatic. Add the vegan mince (see notes if using tofu, or substitute) and sauté for another 2-3 minutes, until a slight browning occurs.
- Add the white wine to the pot, and continue to cook until the wine has evaporated, about 5-7 minutes. Add the tomato paste, cooking down until it has darkened in colour, about 3-4 minutes.
- Add bay leaf, thyme, tamari, vegetable broth, milk and black pepper, stir to combine and drop the heat to a low simmer. Let the mixture cook, stirring occasionally, for about 18-25 minutes, or until it has reached a sloppy joe texture and has thickened up considerably.
- To serve, cook pasta of choice according to box directions. When ready to serve, toss in sauce along with a splash of pasta cooking water and stir to coat. Top with a generous amount of vegan parmesan and enjoy.
Notes
- If using high-protein tofu or tempeh as a substitute for the vegan mince, I recommend crumbling or food processing into a ground beef texture, then sautéing individually in a pot first to achieve a nice browning on the surface. This will really improve the texture of the protein and also add a bit of flavour to it.
- Adding a teaspoon of miso paste or a splash of balsamic vinegar can enhance the umami flavours of the sauce.
- Stir in garlic powder and onion powder for extra savoury depth. Add a pinch of salt too, if needed!
- Double the batch to freeze portions for easy weeknight meals next time.
- For an extra creamy sauce, stir in a tablespoon of cashew cream or full-fat coconut milk towards the end of cooking.
Nutrition information is automatically calculated, so should only be used as an approximation.
