Vegan Bolognese Sauce

Vegan Bolognese Sauce is a hearty, plant-based twist on the traditional Italian classic, offering the same robust, comforting flavors without any meat. Perfect for vegans, vegetarians, or anyone looking to enjoy a lighter, more sustainable version of this beloved dish, it’s packed with protein and fiber from lentils, mushrooms, or textured vegetable protein (TVP). This sauce captures the essence of the original with its rich tomato base, aromatic herbs, and a savory depth of flavor that pairs beautifully with your favorite pasta.

What makes this Vegan Bolognese stand out is its incredible versatility. Whether you’re serving it over spaghetti, zoodles, or layering it in a lasagna, it’s guaranteed to impress even the most skeptical meat lovers.

The combination of finely chopped vegetables and plant-based protein creates a texture so hearty, you won’t even miss the meat. The addition of optional ingredients like red wine, coconut milk, or balsamic vinegar takes the flavor to the next level, making it a gourmet dish that’s as easy to make as it is delicious.

Perfect for busy weeknights, meal prepping, or a cozy family dinner, this recipe is simple, wholesome, and satisfying. It’s a one-pot wonder that fills your kitchen with the warm, inviting aroma of garlic, onions, and simmering tomatoes. Not only is it incredibly flavorful, but it’s also packed with nutrients and can easily be customized to suit your taste preferences. Whether you’re a seasoned vegan or just exploring plant-based meals, this Vegan Bolognese Sauce is a must-try addition to your recipe collection.

Kitchen Equipment Needed

• Large pot or Dutch oven
• Food processor (optional)
• Wooden spoon or spatula
• Measuring cups and spoons

Ingredients Overview

• Base: Lentils, mushrooms, or textured vegetable protein (TVP) provide a “meaty” texture.
• Vegetables: Onions, carrots, and celery create a rich flavor base.
• Tomatoes: Canned or fresh tomatoes bring the classic Italian sauce taste.
• Seasonings: Garlic, herbs, and spices elevate the flavor.

Ingredients

• 1 tablespoon olive oil (or a splash of vegetable broth for oil-free cooking)
• 1 medium onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 2 cups finely chopped mushrooms (or pulse in a food processor)
• 1 cup cooked lentils (brown or green) or 1 cup rehydrated textured vegetable protein (TVP)
• 1 (28 oz) can crushed tomatoes
• 1 tablespoon tomato paste
• 1/2 cup vegetable broth or red wine (optional, for depth of flavor)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika (optional)
• Salt and black pepper to taste
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1/2 cup unsweetened plant-based milk or coconut milk (optional, for creaminess)
• Fresh basil or parsley for garnish

Directions

1. Sauté the vegetables
   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and sauté for 5–7 minutes, or until softened.
2. Add the garlic and mushrooms
   Stir in the minced garlic and chopped mushrooms. Cook for another 5 minutes, or until the mushrooms release their moisture and start to brown.
3. Add the plant-based protein
   Stir in the cooked lentils or rehydrated TVP. Mix well to combine with the vegetables.
4. Add tomatoes and seasonings
   Pour in the crushed tomatoes and tomato paste. Add the vegetable broth or red wine (if using), oregano, basil, smoked paprika, salt, and black pepper. Stir well to combine.
5. Simmer the sauce
   Reduce the heat to low and let the sauce simmer uncovered for 20–25 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken.
6. Add creaminess (optional)
   For a creamy texture, stir in the plant-based milk or coconut milk during the last 5 minutes of cooking.
7. Adjust seasoning and serve
   Taste and adjust the seasonings as needed. Serve the sauce over your favorite pasta, zoodles, or use it in lasagna. Garnish with fresh basil or parsley.

Prep Time

15 minutes

Cook Time

25–30 minutes

Total Time

40–45 minutes

Nutrition (per serving, ~6 servings)

• Calories: ~180
• Fat: ~4g
• Carbohydrates: ~25g
• Protein: ~8g

Expert Tips

• Texture: For a finer texture, pulse the mushrooms and vegetables in a food processor before cooking.
• Cook lentils ahead: Use canned lentils or cook your lentils in advance to save time.
• Rich flavor: For extra depth, add a splash of balsamic vinegar or a teaspoon of soy sauce.

FAQs

Can I freeze this sauce?

Yes! Let the sauce cool completely, then store in an airtight container or freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.

What pasta works best with this sauce?

Any pasta works, but thicker varieties like tagliatelle, fettuccine, or rigatoni hold the sauce well.

Can I make this oil-free?

Certainly! Use vegetable broth or water for sautéing instead of oil.

Storing & Reheating

• Storing: Keep the sauce in an airtight container in the refrigerator for up to 5 days.
• Reheating: Warm on the stovetop over low heat, adding a splash of vegetable broth or water if needed.

Substitutions & Variations

• Protein options: Replace lentils or TVP with finely chopped walnuts or crumbled tofu for a different texture.
• Gluten-free: Ensure any pasta or bread served alongside is gluten-free.
• Spicy kick: Add extra red pepper flakes or cayenne for heat.

Vegan Bolognese Sauce

Vegan Bolognese Sauce is a hearty, flavorful alternative to the traditional meat-based Italian classic. Packed with plant-based protein, fresh vegetables, and bold seasonings, this sauce is perfect for pairing with pasta, zoodles, or as a filling for lasagna. It's satisfying, easy to make, and perfect for a cozy dinner.

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Equipment

• - Large pot or Dutch oven
• - Food processor (optional)
• - Wooden spoon or spatula
• Measuring cups and spoons

Ingredients

  

• - 1 tablespoon olive oil or a splash of vegetable broth for oil-free cooking
• - 1 medium onion finely chopped
• - 2 carrots finely chopped
• - 2 celery stalks finely chopped
• - 3 cloves garlic minced
• - 2 cups finely chopped mushrooms or pulse in a food processor
• - 1 cup cooked lentils brown or green or 1 cup rehydrated textured vegetable protein (TVP)
• - 1 28 oz can crushed tomatoes
• - 1 tablespoon tomato paste
• - 1/2 cup vegetable broth or red wine optional, for depth of flavor
• - 1 teaspoon dried oregano
• - 1 teaspoon dried basil
• - 1/2 teaspoon smoked paprika optional
• - Salt and black pepper to taste
• - 1/4 teaspoon red pepper flakes optional, for heat
• - 1/2 cup unsweetened plant-based milk or coconut milk optional, for creaminess
• - Fresh basil or parsley for garnish

Instructions

 

• **Sauté the vegetables**
• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and sauté for 5–7 minutes, or until softened.
• **Add the garlic and mushrooms**
• Stir in the minced garlic and chopped mushrooms. Cook for another 5 minutes, or until the mushrooms release their moisture and start to brown.
• **Add the plant-based protein**
• Stir in the cooked lentils or rehydrated TVP. Mix well to combine with the vegetables.
• **Add tomatoes and seasonings**
• Pour in the crushed tomatoes and tomato paste. Add the vegetable broth or red wine (if using), oregano, basil, smoked paprika, salt, and black pepper. Stir well to combine.
• **Simmer the sauce**
• Reduce the heat to low and let the sauce simmer uncovered for 20–25 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken.
• **Add creaminess (optional)**
• For a creamy texture, stir in the plant-based milk or coconut milk during the last 5 minutes of cooking.
• **Adjust seasoning and serve**
• Taste and adjust the seasonings as needed. Serve the sauce over your favorite pasta, zoodles, or use it in lasagna. Garnish with fresh basil or parsley.