Vegan Bolognese Recipe
This Vegan Bolognese Recipe is rich, hearty, and packed with savory Italian-inspired flavor. A satisfying combination of plant-based ground, tender vegetables, tomatoes, and aromatic herbs creates a thick, meaty-style sauce that pairs beautifully with spaghetti for an easy vegan dinner the whole family will love.
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Servings: 6
Equipment
- Large heavy-bottomed skillet or Dutch oven
- Large pot (for pasta)
- Colander
- Chef's Knife
Ingredients
For the Vegan Bolognese
- 2 tablespoons olive oil
- 1 medium yellow onion finely diced
- 1 medium carrot finely diced
- 1 celery stalk finely diced
- 4 garlic cloves minced
- 12 ounces vegan ground or plant-based meat crumbles
- 2 tablespoons tomato paste
- 28 ounces crushed canned tomatoes
- 1 cup low-sodium vegetable broth
- 2 tablespoons soy sauce or tamari
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- ½ teaspoon smoked paprika
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon granulated sugar optional
- 1 teaspoon vegan Worcestershire sauce optional
For Serving
- 12 ounces spaghetti or your favorite pasta
- 2 tablespoons chopped fresh parsley or basil
- Vegan Parmesan optional
- Freshly ground black pepper for serving
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion, carrot, and celery and cook for 5–7 minutes, stirring occasionally, until the vegetables soften and begin to develop a sweet, savory aroma.
- Add the minced garlic and cook for another minute, just until fragrant.
- Stir in the vegan ground and cook for 4–5 minutes, breaking it apart with a wooden spoon. Continue cooking until it begins to brown lightly and develops a hearty texture.
- Add the tomato paste, soy sauce, balsamic vinegar, oregano, basil, and smoked paprika. Stir well and cook for 1–2 minutes to deepen the flavor of the tomato paste and spices.
- Pour in the crushed tomatoes and vegetable broth. Add the bay leaf, salt, black pepper, and sugar if your tomatoes are particularly acidic.
- Bring the sauce to a gentle simmer, then reduce the heat to low. Cover partially and let it simmer for about 30 minutes, stirring occasionally, until the sauce becomes thick and rich.
- While the Bolognese simmers, bring a large pot of generously salted water to a boil. Cook the spaghetti according to the package directions until al dente.
- Reserve about ½ cup of pasta water before draining the spaghetti.
- Remove the bay leaf from the Bolognese and taste the sauce. Adjust the salt, pepper, or balsamic vinegar as needed.
- Add the drained pasta to the sauce and toss gently to coat. If the sauce seems too thick, add a small splash of reserved pasta water until it reaches a silky consistency.
- Serve the Vegan Bolognese immediately with fresh parsley or basil, vegan Parmesan, and plenty of freshly ground black pepper.
Notes
- Let the sauce simmer: The longer the tomato sauce gently cooks, the richer and more developed the flavor becomes. Don't rush this step if you have extra time.
- Use your favorite vegan ground: Refrigerated, frozen, or shelf-stable plant-based crumbles can all work well. Lentils can also be used as a wholesome alternative.
- Balance the tomatoes: A small amount of sugar is optional but can help balance the acidity of canned tomatoes.
- For a gluten-free version: Use gluten-free pasta, tamari instead of soy sauce, and make sure your vegan ground and Worcestershire-style sauce are gluten-free.
- For extra richness: Stir a tablespoon of olive oil into the finished sauce just before serving.
- Make it ahead: The Bolognese sauce can be prepared up to 3 days ahead and refrigerated in an airtight container. The flavor often becomes even better after resting overnight.
- Freezing: Cool the sauce completely, transfer it to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.