This Vegan Bolognese Sauce is rich, savory, easy to make, and incredibly satisfying. Made with a mix of vegetables and vegan ground beef, it’s the perfect hearty meal for any pasta lover!
Packed with sautéed veggies, it brings delicious depth to any pasta dish. Red wine and oregano enhance the classic taste, making it perfect for weeknight dinners or special occasions.
Ideal for seasoned vegans or those trying something new, this vegan Bolognese sauce is sure to impress. Serve it over your favorite pasta and top with Vegan Parmesan Cheese for extra flavor!
Looking for more recipes with vegan ground beef? Try my Vegan Spaghetti, Vegan Lasagna, and Vegan Sloppy Joes. They are packed with flavor and sure to become a family favorite!
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🌟 Why you'll love this recipe
- Rich and Savory: This sauce is packed with deep, hearty flavors that mimic the classic Italian dish.
- Easy to Make: With simple steps and common ingredients, this recipe is perfect for busy weeknights.
- Nutritious: Loaded with vegetables and plant-based protein, it's a healthy option for everyone.
- Versatile: Pairs well with any type of pasta and can be customized with your favorite herbs and spices.
- Family-Friendly: It's a hit with both vegans and non-vegans, making it a great meal for the whole family.
🧾 Ingredient notes
Extra Virgin Olive Oil: I think it's the best choice because it's super healthy (it's full of good fats and antioxidants) and adds a great flavor to your pasta dishes.
If you don't have any, you can use regular olive oil, avocado oil, or even coconut oil instead. They'll still work well, but might taste a little different.
Vegan Ground Beef: Any brand of vegan ground beef is okay. You could also use any type of plant-based protein, like lentils, other legumes, tofu, tempeh, seitan or textured vegetable protein.
Red Wine: It's great because it adds a rich, deep flavor to the sauce that you can't get from anything else.
However, if you prefer a version without alcohol, you can easily use Vegetable Broth instead. It will still taste great and be full of flavor!
If you're going to cook with wine for your kids, keep in mind that according to the USDA, it takes more than 2 ½ hours of simmering or boiling to completely remove the alcohol from a dish.
Unsweetened Soy Milk: It makes the sauce creamier and also is an easy trick to tenderize the vegan ground beef and cut the acidity.
However, you can omit it or substitute it with vegetable broth if you prefer.
You can also use other types of unsweetened Non-Dairy Milk, like Almond Milk, Oat Milk, or Cashew Milk. Any unsweetened variety will work great in this recipe!
Whole Tomatoes: You can also use crushed tomatoes, Marinara Sauce, Tomato Sauce, or even tomato paste diluted in water. Each option will work well and give you a delicious sauce!
Tomato Paste: Skipping it is an option, but using it makes the sauce richer and more flavorful.
Pasta: This sauce can be served with any type of pasta, but it's best with long pasta like spaghetti. Fettuccine, pappardelle, or tagliatelle are also great options.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Mushroom Bolognese: Replace the vegan ground beef with finely chopped mushrooms for a meaty texture and rich flavor.
- Smoky Tempeh Bolognese: Use crumbled tempeh instead of vegan ground beef and add a bit of smoked paprika for a smoky, savory twist.
- Zucchini Bolognese: Add shredded zucchini to the sauce for extra vegetables and a slightly lighter texture.
- Spicy Bolognese: Add red pepper flakes or diced chili peppers to the sauce for a spicy kick.
- Roasted Red Pepper Bolognese: Add Roasted Red Peppers to the sauce for a slightly sweet and smoky flavor that pairs well with the tomatoes and spices.
🔪 Instructions
Step 1. Heat oil over medium heat in a large pot. Add onion and cook until softened, about 3-4 minutes.
Step 2. Add garlic, carrot, and celery, and cook until softened, about 5 minutes.
Step 3. Add the vegan ground beef, break it up with a wooden spoon, and cook over medium-high heat until browned, stirring occasionally. If you use lentils, just cook them for 1-2 minutes.
Step 4. Add the wine and cook over high heat until the liquid is absorbed, about 2-3 minutes.
Step 5. Stir in all remaining ingredients (except the pasta), and bring to a boil. Break the tomatoes up with a wooden spoon. Then simmer covered for at least 30 minutes.
Step 6. Meanwhile, cook the pasta according to package directions. Remove the bay leaf, drain the pasta well, and toss it with the sauce until evenly coated. Serve immediately.
💭 Expert tips
- Simmer Low and Slow: Allow the sauce to simmer on low heat for at least 30 minutes. If you have more time, even better, as it enhances flavor and thickens the sauce.
- Stir Occasionally: Stir the sauce occasionally while it simmers to prevent it from sticking to the bottom of the pot and to ensure even cooking.
- Add a Pinch of Sugar: If your tomatoes are too acidic, add a pinch of sugar to balance the flavors. This can make a big difference in the overall taste of the sauce.
- Let It Rest: If you have time, let the sauce rest for a few minutes before mixing it with the pasta. This allows the flavors to settle and the sauce to thicken further.
- Cook Pasta Al Dente: Follow the package instructions to cook the pasta al dente, ensuring it retains a slight firmness when bitten for the perfect texture.
❓Recipe FAQs
The sauce can last in the fridge for up to 4-5 days when stored in an airtight container.
Yes, you can freeze it for later use. Store it in an airtight container or freezer-safe bag, and it will last for up to 3 months.
To reheat it you can use one of these methods:
Stovetop: Place the sauce in a pot and heat it over medium heat, stirring occasionally, until it's heated through.
Microwave: Transfer the sauce to a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat it on medium power, stirring every minute, until it's hot.
Oven: If you've combined the sauce with pasta, you can reheat it in the oven.
Place it in an oven-safe dish, cover with foil, and bake at 350°F (180°C) for about 20-25 minutes or until heated through.
You can serve it with a variety of delicious dishes. Top it with Vegan Parmesan Cheese for an extra burst of flavor.
Pair it with Vegan Garlic Bread to soak up the sauce, and a Vegan Caesar Salad for a fresh and crisp side.
Other great options include steamed vegetables, Bruschetta as an appetizer, or zoodles (zucchini noodles) for a low-carb alternative to pasta.
This sauce is incredibly versatile, so don't just limit it to pasta!
Try using it as a filling for lasagna, to make casseroles, or for stuffed shells by swapping out marinara with meaty vegan Bolognese sauce.
You can also pile it into a fluffy bun for a unique twist on sloppy joes.
🍕 More vegan Italian-inspired recipes
Did you like this recipe? Please leave a rating and comment below!
Easy Vegan Bolognese Sauce
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 large carrot, peeled and finely diced
- 1 rib celery, finely diced
- 1 pound vegan ground beef, or 2 14-ounce cans lentils (400 grams each)
- 1 cup red wine, or vegetable broth
- 1 cup unsweetened soy milk, or any other unsweetened non-dairy milk
- 1 28-ounce can whole tomatoes
- 2 tablespoons tomato paste
- 1 bay leaf
- 2 teaspoons oregano, or Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 12 ounces pasta of your choice, I used spaghetti
Instructions
- Heat oil over medium heat in a large pot. Add onion and cook until softened, about 3-4 minutes.
- Add garlic, carrot, and celery, and cook until softened, about 5 minutes.
- Add the vegan ground beef, break it up with a wooden spoon, and cook over medium-high heat until browned, stirring occasionally. If you use lentils, just cook them for 1-2 minutes.
- Add the wine and cook over high heat until the liquid is absorbed, about 2-3 minutes.
- Stir in all remaining ingredients (except the pasta), and bring to a boil. Break the tomatoes up with a wooden spoon. Then simmer covered for at least 30 minutes.
- Meanwhile, cook the pasta according to package directions. Remove the bay leaf, drain the pasta well, and toss it with the sauce until evenly coated.
- Serve immediately, optionally topping with fresh basil, shredded vegan cheese or Vegan Parmesan Cheese for extra flavor.
Notes
- Simmer Low and Slow: Allow the sauce to simmer on low heat for at least 30 minutes. If you have more time, even better, as it enhances flavor and thickens the sauce.
- Stir Occasionally: Stir the sauce occasionally while it simmers to prevent it from sticking to the bottom of the pot and to ensure even cooking.
- Add a Pinch of Sugar: If your tomatoes are too acidic, add a pinch of sugar to balance the flavors. This can make a big difference in the overall taste of the sauce.
- Let It Rest: If you have time, let the sauce rest for a few minutes before mixing it with the pasta. This allows the flavors to settle and the sauce to thicken further.
- Cook Pasta Al Dente: Follow the package instructions to cook the pasta al dente, ensuring it retains a slight firmness when bitten for the perfect texture.
Nancy Brady, RN says
How does it taste with lentils? Are Red the best? thank you.
Iosune says
Hi Nancy! It’s also delicious with lentils. I would recommend using brown lentils, but red lentils are also fine. Personally, I prefer it with vegan ground beef, but the lentil version is quite tasty too. For a texture closer to ground beef, you can blend the cooked lentil bolognese with an immersion blender or mash it with a potato masher. Hope that helps!
Iosune says
Hi Nancy! It taste great 🙂 I like brown lentils, but any type is okay.
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!