Vegan bolognese is a rich, easy-to-make tomato-based meaty sauce perfect on any pasta. A hearty weeknight meal the whole family will love!
I've shared some of my favorite Italian-inspired recipes on the blog, like my vegan lasagna, vegan risotto, or vegan spaghetti, and finally, here is my all-time favorite vegan bolognese recipe!
Classic bolognese is a slowly cooked meat-based sauce made with veggies like onion, garlic, celery, or carrot. Wine, milk, or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce.
Although it isn't a vegan dish, it's really easy to veganize. I've just used soy milk, and vegan ground beef instead, but any type of plant-based protein will do instead. Also, make sure the wine and the pasta you're using are vegan and that's all!
Ingredients and substitutions
- Extra virgin olive oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier.
- Garlic.
- Onion: any type is okay.
- Carrot.
- Celery.
- Red wine: you can also use white wine or vegetable broth for an alcohol-free version of this recipe. Keep in mind not all wines are vegan.
- Canned whole tomatoes: you could also use marinara sauce, but tomato paste or whole tomatoes are used to make the classic recipe.
- Tomato paste: you could omit this ingredient and only use canned tomatoes, but it will enhance the flavor of the sauce.
- Bay leaf.
- Italian seasoning or oregano: other dried or fresh herbs are okay like basil or thyme.
- Salt: I used ionized salt, but any salt will do.
- Ground black pepper: fresh ground black pepper tastes amazing. However, I find store-bought more convenient and also easier to measure with a teaspoon.
- Vegan ground beef: use lentils or any plant-based protein source like other legumes, tofu, tempeh, seitan, or textured vegetable protein.
- Unsweetened soy milk: any other unsweetened non-dairy milk will do.
- Dried spaghetti: use any type of pasta you want, gluten-free if needed. Make sure the pasta you're using is vegan.
Dietary variations
- Make it gluten-free: use gluten-free pasta.
- Make it soy-free: omit the soy milk and use any other non-dairy milk instead.
- Make it oil-free: omit the oil and sautée the veggies and the vegan ground beef using some water or vegetable broth instead. Also, make sure the vegan ground beef is oil-free. If not, use lentils instead.
How to make vegan bolognese
- Heat the oil over medium-high heat in a large skillet, then add the veggies and cook over medium-high heat until golden brown.
- Add the vegan ground beef and cook until golden brown.
- Add the wine and cook until the liquid is absorbed.
- Stir in all the remaining ingredients (except the pasta and milk), stir, and bring to a boil. Then simmer for 30 minutes.
- Meanwhile, cook the spaghetti according to package directions. Drain and set aside.
- Remove the bay leaf, add the milk, and stir until combined.
- Toss pasta with sauce adding pasta water to thin out if needed.
- Serve immediately with vegan Parmesan cheese.
You'll find the complete recipe with measurements in the recipe card below.
How to store
- Refrigerator: store in an airtight container in the refrigerator for up to 1 week.
- Freezer: store in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight.
- Reheat: ​​it can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add some vegetable stock or water if needed.
What to serve with it
My favorite way to serve vegan bolognese is with pasta and some vegan Parmesan cheese on top. It also works amazingly well with gnocchi or roasted eggplant.
Serve it with the same sides you’d add to other Italian dishes, like for example vegan garlic bread, or a salad (my vegan Caesar salad is a perfect choice).
Looking for more vegan Italian-inspired recipes?
Did you make this vegan bolognese recipe?
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Vegan Bolognese
Ingredients
- 1-2 tablespoon extra virgin olive oil
- 4 garlic cloves, sliced
- 1 medium onion, chopped
- 1 large carrot, peeled and chopped
- 1 rib celery, chopped
- 1 cup red wine, or vegetable broth
- 1 28-ounce can whole tomatoes
- 2 tablespoon tomato paste
- 1 bay leaf
- 2 teaspoon Italian seasoning or oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pound vegan ground beef, or 2 14-ounce cans lentils (400 g each)
- 1 cup unsweetened soy milk, or any other unsweetened non-dairy milk
- 8 ounces dried spaghetti
Instructions
- Heat the oil over medium-high heat in a large skillet, then add the veggies (garlic, onion, carrot, and celery) and cook over medium-high heat until golden brown, stirring occasionally.
- Add the vegan ground beef and cook until golden brown, stirring occasionally.
- Add the wine and cook until the liquid is absorbed.
- Stir in all the remaining ingredients (except the pasta and milk), stir, and bring to a boil. Then simmer for at least 30 minutes.
- Meanwhile, cook the spaghetti according to package directions. Drain and set aside.
- Remove the bay leaf, add the milk, and stir until combined.
- Toss pasta with sauce adding pasta water to thin out if needed.
- Serve immediately with vegan Parmesan cheese. Store leftovers in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Notes
- Use any type of oil, onion, or non-dairy milk you want.
- Any type of pasta will do, use gluten-free if needed. Make sure the pasta you're using is vegan.
- White wine instead is also a good choice or even vegetable broth for an alcohol-free version of this recipe. Keep in mind not all wines are vegan.
- Marinara sauce can be used instead of canned whole tomatoes, but tomato paste or whole tomatoes are used to make the classic recipe.
- You could omit tomato paste, but it will enhance the flavor of the sauce.
- Use lentils or any plant-based protein source like other legumes, tofu, tempeh, seitan, or textured vegetable protein.
Annelies says
Absolutely delicious Iosune! I had misread the ingredients at first, and thought it said mince AND lentils. so ended up using both. Happy mistake, it worked perfectly well! Because of this I doubled the seasoning, and I think it's be best plant-based bolognese we have ever had.
I used the sauce to make lasagna, but instead of pasta sheets, I used fajita wraps between layers of sauce. The children said it's their new favourite dinner. Happy children, happy mama 😀
Adriana @ Simple Vegan Blog says
Hi Annelies! That's amazing 🙂 Thanks for your kind comment!