vegan bolognese sauce

Want to make the ultimate Vegan Bolognese Sauce? Look no further! Walnuts, mushrooms, and soy protein give this sauce the perfect texture.

Ultimate Vegan Bolognese Sauce

extra virgin olive oil, divided

carrot,

onion,

celery stalks, finely diced

walnuts

raw mushrooms, halved (about 10-12 cremini)

TVP mince (dry)

rosemary

red pepper flakes

garlic, pressed

dry red wine

white miso

soy sauce

agar powder

sweet paprika

smoked paprika

tomatoes

balsamic vinegar

bay leaves

nutritional yeast

oat milk (or other non-dairy)

black pepper

Salt

Preheat your oven to 300 degrees Fahrenheit.

Heat 3 tablespoons of the olive oil over...

Heat 3 tablespoons of the olive oil over medium heat in a large Dutch oven. Once the oil is hot, add the carrots, onions, and celery. Saute for 10 minutes, until softened.

Meanwhile, place the walnuts in the bowl of...

Meanwhile, place the walnuts in the bowl of a food processor and pulse into coarse pieces. Add the mushrooms and continue to pulse until the consistency of the mixture resembles the photo above.

Once the vegetables on the stove are soft,...

Once the vegetables on the stove are soft, add the dry TVP and mix well. Cook for 3 minutes to allow the TVP to toast and absorb the oil.

Add another two tablespoons of oil to the...

Add another two tablespoons of oil to the pan along with the walnut/mushroom mix. Turn the heat up to medium-high and brown for 5 minutes.

Add the oregano, thyme, sage, rosemary, red pepper...

Add the oregano, thyme, sage, rosemary, red pepper flakes, and garlic to the pan. Cook for a few minutes until the spice are fragrant, then add the red wine. Reduce for 5 minutes.

Stir in the miso, soy, sweet and smoked...

Stir in the miso, soy, sweet and smoked paprikas, and agar powder. Add the canned tomatoes along with 1/2 a can of water, the balsamic vinegar, and bay leaves. Once the mixture boils, transfer it to the preheated oven. Cook, uncovered, for 60 minutes. Stir well and return to the oven for a further 30 minutes.

Add the nutritional yeast followed by the oat...

Add the nutritional yeast followed by the oat milk. Taste and season generously with black pepper and salt to taste. Serve with freshly cooked plant-based pasta.

https://mediavine-res.cloudinary.com/video/upload/or8vjgjabtytxfc7oibk.mp4

This is my best-ever Ultimate Vegan Bolognese Sauce recipe. Once you try it you’ll agree: it hits the spot every time!

Rich and robust, this plant-based Lentil Bolognese is hearty, "meaty" and full of depth of flavor. Toss it with your favorite pasta, or spoon it over creamy polenta- either way, this simple nourishing vegan meal is one the whole family will enjoy.

Lentil Bolognese Recipe

olive oil

½ cup carrots, small diced

celery diced

garlic, rough chopped

salt

pepper

¼ teaspoon chili flakes- optional

oregano

tomato paste

splash red wine (optional) ¼ cup-ish

black caviar lentils (or other small lentils- see notes)

tomatoes, tomatoes

veggie stock

hemp seeds, or crushed toasted walnuts or pecans

Heat oil in a large pot or dutch oven over medium-high heat. Add the onion and saute for 2-3 minutes stirring until fragrant. Lower heat to medium, then add the carrots, celery, garlic, salt, pepper, chili flakes, and herbs.  Saute 7-8 minutes, stirring.

Add the tomato paste, browning it just a bit in the pan (this will deepen the flavor), then deglaze with wine if you want, scraping up any brown bits.  Once most of the wine has cooked off add the tomatoes and their juices, cook them down for just a few minutes.

Add the lentils, veggie stock and hemp seeds or walnuts.  Bring to a boil, cover tightly, lower heat to low, and simmer gently 20-25 minutes, or until the lentils are tender. Uncover.

Continue cooking uncovered until most of the liquid has cooked off.  Stir in the balsamic vinegar, taste, and adjust salt, pepper, vinegar and chili flakes to your liking. Keep in mind, you want this just slightly salty if tossing with pasta.

Serve this tossed with your favorite pasta or serve it over this creamy polenta or this Instant Pot Polenta. Sprinkle with optional  pecorino cheese&#8230; or try this Vegan Cheesy Sprinkle!

I've been trying to eat less meat, but not necessarily liking it.  I was prepared to dislike this recipe but ended up eating about 3 bowls of it.  I didn't have walnuts, so I used almonds, and I didn't have black lentils so I used some brown ones.

https://content.jwplatform.com/videos/Qa6bO523.mp4

Rich and robust, this plant-based Lentil Bolognese is hearty, “meaty” and full of depth of flavor. Toss it with your favorite pasta, or spoon it over creamy polenta- either way, this simple nourishing vegan meal is one the whole family will enjoy.

Lentil Bolognese

This Vegan Bolognese sauce is amazing! A classic Italian favorite made using cauliflower, mushrooms, and walnuts. It's meaty, rich, hearty, savory, and absolutely delicious! It's also completely oil free and plant based.

The Best Vegan Bolognese Sauce

cauliflower

walnuts, chopped

mushrooms

+ 2 Tbsp nutritional yeast

garlic powder

onion powder

Tbsp balsamic vinegar

Tbsp low-sodium soy sauce

yellow onion, chopped

garlic, minced

red wine (may sub low-sodium veggie broth if needed)

Cento

maple syrup

Italian seasoning

Salt & pepper

Vegan Parmesan Cheese

Place cauliflower, walnuts, mushrooms, nutritional yeast, garlic powder, onion powder, balsamic vinegar, and soy sauce in a food processor and pulse several times until it resembles ground beef. Be careful not to over mix because you don&#8217;t want it mushy. You want a &#8220;meaty&#8221; texture.

Line a baking sheet with parchment paper and spread the cauliflower mixture evenly onto the baking sheet. Bake for 15 minutes then remove from the oven and gently mix with a wooden spoon or spatula. Place back in the oven and bake for 15 more minutes.

Heat a large nonstick pot over medium heat, add the onions and garlic, and cook for 3-4 minutes. Add a couple of tablespoons of water if necessary to prevent sticking.

Pour in the red wine, stir, and allow it to cook down for about 5 minutes. Add the tomatoes, maple syrup, and Italian seasoning and let the sauce cook for 5-6 minutes. Reduce the heat and let the marinara sauce simmer for 15-20 minutes.

While the sauce is simmering go ahead cook the pasta according to package instructions.

When the marinara sauce is finished, add the cauliflower mixture, and stir until everything is well combined.

Place the desired amount of pasta on a plate and cover with the vegan bolognese sauce. Top with my Vegan Parmesan.

Taste was good. It took me much longer than 15 minutes to prepare it. Not sure what I did wrong, but as soon as I added the cauliflower mixture to the marinara the color turned gray. (Maybe the walnuts?) Having said all that, I’d still make it again. I’d probably reduce or eliminate the walnuts and allow more time to prep.

I made this last night and we loved the flavor. I used frozen Riced cauliflower as I always do and it worked great.  I also used fire roasted Muir Glen Diced tomatoes instead of the Centra tomatoes that you have linked.  While it was delicious, it was gray and looked nothing like your photo.  Wondering how to remedy next time for a better presentation?  Maybe if I add some tomato sauce or if I use the Centra tomatoes next time. It was chunky tomato-ish and not saucy at all.  Also the recipe says fire roasted, but the link is not fire roasted. If you don’t mind clarifying, I would appreciate it. Also we had butternut squash zoodles along with the pasta, definitely preferred the pasta, but both were good. Thanks again!

Super delicious! Really flavorful and my Italian husband loved it! Thanks for another stellar recipe!

Sooooooo good!!! Both of us loved it and it hit all my childhood favorite notes and feels so indulgent and yet it’s not!! Win win!

Made this tonight for the family and we all loved it! Thanks!!

So good!  I used the noodles from the leftover "redneck pad thai" and ... YUM!  WE enjoyed this for almost a week! Thanks!

Wow! All I can say is wow. This was so flavorful and amazing. I think, if I had a meat eater at my table, they would have loved it as well. This is definitely going into my rotation!  Thank you!

Delicious!! Love how nutritious the sauce is too!

We made this over the weekend and it was outstanding!! I used to make a meat based bolognese that was really great.  This one was just as good and way more healthy!! We loved it!!

Just made this afternoon to go with spaghetti squash.  It was delicious!  Have enough left to make some pasta tomorrow to go with it.  Thanks for another winner of a recipe that's great for our plant-based, oil free diet!

Delicious and so easy to make. I love recipes with a lot of flavor and this one was exactly that. Even my meat eating husband enjoyed this dish. The only thing I did wrong was use too much cauliflower, which made the sauce too think once I combined it all. I should have realized that when I was overloading my food processor. 😆 I will definitely be making this recipe again and again.

Excellent! I am wondering if the calorie count per serving includes the pasta or is it just for the bolognese?  Seems like 350 cals per serving is high without the pasta.  Thanks.

I just made this. It is really tasty! Color and texture are great. I ended up cooking the cauliflower for twice the amount of time called for in the recipe. I really wanted to dry it out and get that meaty texture. Would definitely make again. I am thinking the "meat" would also be great for tacos...just add taco seasoning and maybe tomato sauce. I am definitely going to try that! Thanks for a great recipe!

Just switched over to WFPB diet, this is delicious, thanks to you I am discovering a whole new world of taste, texture and adventure in my cooking. Appreciate all you do.

Made this with fire roasted crushed tomatoes that I had on hand (I've read that Cento makes best sauce) but it came out wonderful. The red wine gives it great depth of flavor. Next time I will pulse the ingredients individually as my old food processor had trouble with cauliflower and the mixture came out on fine side, but it was still delicious. Your parm cheese is awesome and only took a minute to make. Thanks again for another great recipe.

Tried this tonight for dinner and it was fabulous. I've tried many other recipes and always like them and so does my, recently converted husband. Thanks for all you do. I like your posts on Facebook as it encourages me to check out your website for something new.

Followed it as instructed and came out absolutely DELICIOUS! Another keeper!  Thanks Shane

A little time consuming because I had to do the cauliflower in 2 batches due to the small size of my food processor,  but totally worth it. This was AMAZING! It's the kind of vegan dish you could serve with confidence to non-vegans. Thanks for another great recipe!

Great sauce!   We enjoyed it over polenta.  It was delicious and something I could serve with confidence to non vegans. Thanks!

I’ve made this in the past and my family recently asked for it again! So good!  Wondering if I could  substitute frozen cauliflower rice if I thaw it and collect the moisture before baking it?

This one is a keeper for sure!  Very tasty and the texture is awesome.  Thank you for your amazing recipes!

https://content.jwplatform.com/videos/ufeY9drf.mp4

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hemp hearts, or ground toasted walnuts or pecans

Delicious (and a great way to get kids to eat hidden veg!). I loved how it turned out.  Thanks for such great recipes.

This Beyond Meat Bolognese has a velvety texture and literally melts in your mouth. It&#039;s smoky, meaty, and savory, and packs layers of complex flavor!

Beyond Meat Bolognese Recipe

white onion, finely diced

celery stalk, finely diced

thyme

Salt and black pepper

lb Beyond meat mince

vegetable broth

tomato passata

bay leaf

soy milk (unsweetened,

basil leaves, chopped

(250 grams) dry pappardelle pasta

Heat a large pot or a Dutch oven over medium-high heat and add the olive oil. Once hot, add the onion and season with a pinch of salt. Saute for 2-3 minutes, until transparent.

Then, add the carrot, celery, and dried thyme and saute for 5 more minutes.

Add Beyond mince and turn the stove down to medium heat. Using a wooden spoon, break the meat into small pieces. This allows it to brown evenly. Saute for 7-8 minutes, or until it starts to brown evenly. Add minced garlic and saute for 1 minute or until fragrant.

Then, add tomato paste and stir. Cook for 2-3 minutes, or until darkened in color and caramelized. Pour red wine and stir to deglaze the bottom of the pot, cook for 2-3 minutes further, or until the alcohol evaporates.

Pour the vegetable broth, and tomato passata, and add the bay leaf, salt, and black pepper. Stir and cover with a lid. Bring to a boil over high heat, then reduce to low heat and simmer for 60 to 90 minutes, or until thickened.

Make sure to stir the vegan bolognese sauce every 10 minutes to prevent it from burning on the bottom. When ready, take it off the heat and stir in the basil leaves and milk.

Top 5 vegan bolognese sauce recipes from across the web

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Ultimate Vegan Bolognese Sauce

Lentil Bolognese Recipe

The Best Vegan Bolognese Sauce

Lentil Bolognese Recipe

Beyond Meat Bolognese Recipe

Top 5 vegan bolognese sauce recipes from across the web

The most viewed vegan bolognese sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ultimate Vegan Bolognese Sauce

Lentil Bolognese Recipe

The Best Vegan Bolognese Sauce

Lentil Bolognese Recipe

Beyond Meat Bolognese Recipe

The most viewed vegan bolognese sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine