Pasta Bolognese Vegetarian Recipe

When it comes to pasta, this vegan spaghetti bolognese is our favourite comfort food. Our bolognese sauce recipe is a perfect fusion of authentic Italian flavour and vegan cuisine.

In my childhood, spaghetti bolognese was a regular on the meal plan. So when I first went vegetarian and then vegan, it was one of the foods I missed most. But not anymore!

With a handful of staple ingredients of the vegan kitchen, you can make a classic Italian bolognese sauce that is every bit as flavourful as the traditional version that you used to know and love!

Easy Vegetarian Bolognese Sauce

A good bolognese sauce might take a while on the stove to build a depth of flavour, but it’s worth every minute of simmering! This scrumptious spaghetti sauce would convince seasoned meat eaters.

, which is finely diced vegetables that are slowly sauteed to caramelise. This Italian cooking technique builds a savoury backbone of flavour used as a base for a great many Italian recipes.

Our vegan bolognese gets its meaty texture from dried soya mince, which soaks up all the flavour in the cooking process. Of course, a good gulp of olive oil, aromatic herbs and garlic can’t be missing. Some other ingredients for flavour and some juicy tomatoes complete the sauce.

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A perfect bolognese sauce does need to simmer for a good while. This is to cook down the tomatoes into a rich sauce, and bring out their sweetness. The flavour of the sauce keeps getting more delicious the longer you cook it for, and the more the soya mince soaks up all this goodness!

Instead of dried soya mince, you could use your favourite plant based mince or scrambled firm tofu and skip the water at the beginning. For a wholefoods alternative, experiment with coarsely ground walnuts, cauliflower or more mushrooms.

Don’t have any celery and carrots? Vegetable bouillon or stock offer a similar savoury flavour as they are often based around these vegetables. Simply add a teaspoon or two of bouillon powder or a stock cube in with the tomatoes. I recommend you don’t leave out the onion though.

Roasted Vegetable Bolognese

You can deglaze with red wine instead of balsamic vinegar (We just don’t keep any red wine around the house). If you use red wine, be a bit more generous, as wine is less sour than vinegar

You can find the full method and amounts in the recipe card at the end of the post, but the here's a handy visual step-by-step guide:

Step 1 - In a frying pan or a saucepan, slowly sauté the finely diced onion, carrot, celery and mushrooms on medium heat.

Spaghetti With Hidden Vegetable Pasta Sauce

Step 2 - Add olive oil, garlic, dried herbs, chili flakes, tomato puree, maple syrup and balsamic vinegar and saute a few more minutes.

Step 3 - Add the chopped tomatoes, soya mince, some water, soy sauce, salt and pepper and simmer, with the lid on, for 45 - 60 minutes.

Step 5 - Finally, stir some of the starchy pasta water into the bolognese to create a smooth and glossy, rich tomato sauce.

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On that note - try and plan to cook the pasta so it’s ready when the sauce is too, and doesn’t have another twenty minutes to go.

Need to keep cooked pasta from sticking before you are ready to serve it up: Briefly rinse it with cold water just after draining. Stirring in a little bit of olive oil or sauce will also help prevent spaghetti sticking and lumping together.

We love to top off our vegan bolognese with a generous sprinkle of our sunflower seed vegan parmesan. Use it as you would grated parmesan.

Vegan Spaghetti Bolognese (easy Recipe)

) makes for a visually pleasing garnish and also goes really well with spaghetti bolognese.Some fresh herbs such as basil or oregano is also lovely.

You can use this vegan bolognese sauce to make a delicious vegan lasagna or pair it with our easy pizza dough to make some bolognese topped pizza or filled calzone.

This vegan pasta favourite is full of authentic Italian flavour. With the meaty texture of soy mince and an aromatic vegetable base, this sauce incredibly satisfying.

Easy Vegetarian Bolognese

If you're in a hurry, you can simmer the sauce without a lid for 30 minutes - but for best result cook for at least 45 minutes or longer to build up more flavour.

To keep the pasta from sticking before ready to serve, briefly rinse with cold water, put back in the saucepan and stir in a teaspoon of olive oil. Keep covered until serving.

Serving: 1 portion | Calories: 498 kcal | Carbohydrates: 73 g | Protein: 18 g | Fat: 16 g | Saturated Fat: 5 g | Sodium: 913 mg | Potassium: 616 mg | Fiber: 7 g | Sugar: 11 g | Vitamin A: 2546 IU | Vitamin C: 14 mg | Calcium: 139 mg | Iron: 5 mg

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Did you make this recipe? Leave a comment to let us know! Share a photo and tag @ - we love to see what you make!Rich, bold and savory, this Vegan Bolognese is reminiscent of the Italian classic we all love. The filling combines mushrooms, ground walnuts, grated carrots, and onions for a meaty mince that is hearty and satisfying!

I love to veganize meat-based classics, especially when they taste just as good as the original. A few months ago, I created this Vegan Shepherd's Pie that I adapted from Gordon Ramsay's recipe. It was downright delicious!

Well, his Bolognese Recipe has a very similar base and method, so I decided to veganize that too. I've made Vegan Bolognese before but it was never as good as this one. You guys are going to love it!

Vegetarian Spaghetti Bolognese Recipe

I replaced the ground meat with finely chopped mushrooms and ground walnuts and used the rest of his recipe as a guide. His version calls for grated onions and carrots which broke down and added to the texture of the vegan mince.

Now you can top it on freshly-cooked pasta then sprinkle it with fresh basil and Vegan Parmesan Cheese. It pairs nicely with a medium-bodied red wine, too!

The carrots need to be finely grated to soften and add to the texture of the ground meat texture, so don't use matchstick carrots.

Veggie Packed Bolognese Recipe

Nutritional yeast helps to deepen the flavor and thicken the sauce. If you don't have it, you can omit it. Cook longer if the sauce needs to thicken more.

If you want extra richness, you can add a few tablespoons of full-fat canned coconut milk or a pat of vegan butter the last 5 minutes of cooking.

This sauce should be thick and saucy (not dry). Cooking it down should thicken it beautifully. However, if you want a thicker sauce, you can add a cornstarch slurry the last 5 minutes of cooking. Mix 1 tablespoon of cornstarch with 2 tablespoons of water and then add to the sauce.

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Feel free to add more seasoning to taste. I like to add ½ teaspoon of crushed red pepper for a little heat.

If you make this recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me onInstagramand share your creation with me. Just tag me@and hashtag#so I don’t miss it.

CARROTS: The carrots need to be finely grated to soften and add to the texture of the ground meat texture, so don't use matchstick carrots.

Easy Pasta Bolognese With Red Lentils (vegan) • Beautiful Ingredient

NUTRITIONAL YEAST: It helps to deepen the flavor and thicken the sauce. If you don't have it, you can omit it. Cook longer if needed to thicken.

WINE: Not all wine is vegan, but there are many varieties out there. Here is a helpful Guide to help you find the right one for you.

* This sauce has a rich and bold flavor, but if you want extra richness, you can add a few tablespoons of full-fat canned coconut milk or a pat of butter the last 5 minutes of cooking.

Vegetarian Bolognese Made With Mushrooms

* The consistency of this sauce should be thick, but also saucy (not dry). Cooking it down should thicken it beautifully. However, if you want a thicker sauce, you can add a cornstarch slurry the last 5 minutes of cooking. Mix 1 tablespoon of cornstarch with 2 tablespoons of water and then add to the sauce.

Calories: 332 kcal | Carbohydrates: 28 g | Protein: 12 g | Fat: 18 g | Saturated Fat: 2 g | Sodium: 304 mg | Potassium: 1296 mg | Fiber: 8 g | Sugar: 12 g | Vitamin A: 4505 IU | Vitamin C: 19.8 mg | Calcium: 123 mg | Iron: 4.2 mg

I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...My super simple vegan bolognese is your new go-to for a dreamy, meaty pasta sauce, ideal for a quick school night dinner!

Vegan Spaghetti Bolognese

Oooh I WISH I'd had this vegan bolognese sauce recipe twenty years ago! I grew up eating bolognese for dinner on the REGULAR (and we're not talking a classy authentic Italian ragu - I'm talking the kind of bolognese that English kids eat and end up destroying their school uniform with