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    Home » Dressings & Sauces » Vegan Bolognese Sauce

    Vegan Bolognese Sauce

    Published: Jun 26, 2021 · by Nico

    Jump to Recipe

    This vegan bolognese is a rich and tasty mushroom-based sauce that goes perfectly with spaghetti, tagliatelle, on top of polenta, or with a vegan lasagna.

    But it's also great for any other pasta types. We even use this sauce to put on top of tacos, inside tortilla wraps, or as a topping for roasted veggies.

    vegan bolognese
    vegan bolognese
    lasagna with vegan bolognese
    lasagna made with vegan bolognese
    On this page:
    • What is vegan bolognese?
    • Ingredients and substitutions
    • How to make vegan bolognese
    • Tips
    • Frequently asked questions
    • Variations
    • Storage
    • Recipe
    • Recipe

    What is vegan bolognese?

    Ragù Bolognese is a traditional Italian ragout, popular around the Bologna area, made with mixed minced meat. It is traditionally served with fresh pasta (tagliatelle al ragù), but is also used to season other types of pasta such as baked lasagna, gnocchi, and polenta.

    Vegan bolognese, as the name suggests, doesn't contain meat. Instead, we rely on other ingredients, such as soy sauce and miso paste, to give a rich meaty flavour to the sauce.

    making lasagna with vegan bolognese
    making lasagna with vegan bolognese

    To replace the actual meat, there are many alternatives. Here we make a mushroom-based ragu. We just love it so much! Mushrooms make such a thick and rich sauce.

    For a texture with more bite, you can replace the mushrooms with red lentils, textured vegetable protein (sometimes called TVP or soy granules) or with crumbled tempeh.

    But regardless of the "meat-replacement" you use, if you follow this recipe, you'll be amazed by the result! You'll get a thick, rich and meaty vegan ragu that everyone will love, including the most die-hard meat eaters.

    Ingredients and substitutions

    • Mushrooms: we use brown champignon mushrooms. You can also use white champignon mushrooms.

      You can replace mushrooms with red lentils, textured vegetable protein (TVP), or for an even meatier flavour, with crumbled tempeh.
    • Onion, celery, and carrot: used as flavour base for the sauce. In Italy we call this soffritto. It's basically just finely chopped, or quickly blended onion, celery and carrot, gently fried in olive oil or vegan butter.
    • Olive oil or vegan butter: to fry the onion, celery and carrot. If you are following an oil-free diet, you can replace the oil with water.
    • Red wine: to add acidity and to add that touch of Italian-nes to the sauce. Most meat sauces in Italy are deglazed with wine, so we like to replicate this flavour in our vegan sauce.

      If you are a strict vegan, note that some wines are not fully vegan. If you don't want to use wine, you can just leave it out.
    • Tomato: we use bottled or canned tomato passata and tomato paste in a tube (sometimes called tomato concentrate). The tomato paste adds umami to the sauce and makes it richer.
    • Flavour enhancers (to add a meaty, salty, rich flavour): we use soy sauce, miso paste, nutritional yeast, powdered vegetable bouillon, bay leaves, parsley, salt and pepper.

      If you don't have all, then we recommend using soy sauce and powdered vegetable bouillon.
    • Soy or almond milk: must be unsweetened. In the original Italian recipe for bolognese, milk is added to reduce the acidity of the tomato and to add creaminess. Unsweetened soy or almond milk are perfect for that.

    How to make vegan bolognese

    Finely chop carrot, onion and celery. Then in a pot (or in a pan with tall edges) gently fry them in olive oil until soft, for about 10 minutes.

    soffritto with celery, onion, and carrot

    In the meantime, chop the mushrooms in small dice, then add them to the pan with the vegetables and cook until the water of the mushrooms has evaporated.

    chopping the mushrooms
    chopping the mushrooms

    When the pan is dry and hot, add the red wine and stir.

    adding the red wine to the pan

    Let the wine evaporate completely, then add tomato paste, soy sauce, nutritional yeast, miso paste, vegetable bouillon powder, bay leaves, tomato passata, and a glass of water to rinse the passata bottle.

    adding soy sauce to the vegan bolognese

    Cover with a lid, and let simmer on low-medium heat for about 1 hour, or until you reach your desired thickness. Bolognese is quite a thick sauce, not watery at all.

    letting the vegan bolognese simmer

    Then, towards the end, add the unsweetened soy or almond milk. Also, taste and adjust for salt and pepper. At this point you can also add the finely chopped parsley.

    adding the soy milk to the mushroom ragu

    Use it for your favourite pasta dish, or lasagne, like we did here. Turn the heat off and let cool down completely, in the pot, before storing it in the refrigerator, in an air tight container.

    lasagna with vegan bolognese

    Tips

    • Flavour base: starting this recipe with a soffritto (that is, gently frying carrot, celery and onion in oil or vegan butter) is the most important step to make sure your sauce has a full, rich flavour.
    • Let the wine evaporate completely before you add other ingredients, or else your vegan bolognese will taste too much like it.
    • Miso, nutritional yeast, and bay leaves really help building a "fake" meaty flavour, and add loads of umami to the sauce. However, you can still make a delicious mushroom bolognese with just some soy sauce instead.
    • Change up your "meat": you can easily replace the mushrooms in this recipe with red lentils, TVP, crumbled tempeh, canned chickpeas, or one of the many fake meats available in your supermarket.
    • Balance acidity: canned tomatoes tend to build up a lot of acidity that can ruin your sauce. To balance acidity of the tomatoes most people recommend adding sugar, but actually, in Italy traditionally milk is used. Unsweetened soy or almond milk are perfect for that.
    miso paste
    miso paste

    Frequently asked questions

    How do I eat this vegan bolognese sauce?

    You can eat this vegan sauce with your favourite pasta type. Spaghetti or other types of long pastas are perfect for this sauce, but short pasta shapes work well too.

    You can also use this mushroom ragu for a vegan lasagna, combined with our vegan white sauce.

    Also, this sauce works perfectly on top of polenta, or with gnocchi. We even use it on tacos, in wraps, and on top of roasted vegetables.

    Can I prepare vegan bolognese in advance?

    Yes, you can prepare it in advance, and that's actually even better. Letting the sauce cool down and rest for a few hours will increase its flavour. You can prepare this sauce up to 3 days in advance.

    Variations

    Red lentils bolognese: replace the mushrooms in the recipe with 2 cups (400g) of red lentils and 2 to 3 cups of water, depending on how thick you like the sauce.

    You just need to add the lentils, raw, to the other vegetables instead of the mushrooms. Then cook as instructed in the recipe. It'll take about 1 hour for the lentils to be ready. If you use red-split-lentils, then it'll be faster.

    Tempeh bolognese: replace the mushrooms with about 14 oz (400g) of tempeh. Crumble the tempeh with your hands, then add it to the soffritto instead of the mushrooms, and keep cooking as instructed in the recipe.

    Textured vegetable protein (TVP) bolognese: replace the mushrooms with about 3 to 4 cups (300 - 400 g) of TVP. Add the TVP to the soffritto and keep cooking the sauce as instructed in the recipe.

    Chickpea bolognese: replace the mushrooms with about 2 cups (400 g) of rinsed canned chickpeas. Add the chickpeas to the soffritto and keep cooking the sauce as instructed in the recipe.

    Storage

    You can store vegan bolognese sauce for up to 3 days in the refrigerator, and in an air tight container.

    Can I freeze vegan bolognese?

    Yes, you can freeze it in freezer bags or in an air-tight container for up to three months. When you want to use it, just take it out of the freezer and warm it up in a pot with a dash of water, until fully warm. You can also reheat it in a microwave.

    Recipe

    Recipe

    vegan bolognese

    Vegan Bolognese

    Author: Nico
    This vegan bolognese is a rich and tasty mushroom-based sauce that goes perfectly with spaghetti, tagliatelle, on top of polenta, or with a vegan lasagna. But it's also great for any other pasta types. We even use this sauce to put on top of tacos, inside tortilla wraps, or as a topping for roasted veggies.
    Print Recipe Pin Recipe Share Recipe
    5 from 4 votes
    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    Course Dressing & Sauces
    Cuisine Italian
    Servings 10 servings
    Calories 170 kcal

    Ingredients
     
     

    Basic ingredients

    • 5 tablespoon olive oil
    • 2 carrots
    • 2 stalk celery
    • 2 onions
    • 35 ounces mushrooms brown
    • 3 tablespoon tomato paste
    • 4 cups tomato passata
    • 1 cup water
    • 2 tablespoon soy sauce
    • ¾ cup soy milk unsweetened
    • salt and pepper

    Optional but recommended ingredients

    • ½ cup red wine optional
    • ½ tablespoon vegetable bouillon powder optional
    • 1 tablespoon nutritional yeast optional
    • ½ tablespoon miso paste optional
    • 3 bay leaves optional
    • 1 handful parsley optional

    Instructions
     

    • Finely chop carrot, onion and celery. Then in a pot (or in a pan with tall edges) gently fry them in olive oil until soft, for about 10 minutes.
      soffritto with celery, onion, and carrot
    • In the meantime, chop the mushrooms in small dice, then add them to the pan with the vegetables and cook until the water of the mushrooms has evaporated.
      chopping the mushrooms
    • When the pan is dry and hot, add the red wine and stir.
      adding the red wine to the pan
    • Let the wine evaporate completely, then add tomato paste, soy sauce, nutritional yeast, miso paste, vegetable bouillon powder, bay leaves, tomato passata, and a glass of water to rinse the passata bottle.
      vegan bolognese
    • Cover with a lid, and let simmer on low-medium heat for about 1 hour.
      letting the vegan bolognese simmer
    • Then, towards the end, add the unsweetened soy or almond milk. Also, taste and adjust for salt and pepper. At this point you can also add the finely chopped parsley.
      adding the soy milk to the mushroom ragu
    • Use it for your favourite pasta dish, or lasagne, like we did here. Turn the heat off and let cool down completely, in the pot, before storing it in the refrigerator, in an air tight container.
      lasagna with vegan bolognese

    Video Recipe

    Nutritional Values

    Nutrition Facts
    Vegan Bolognese
    Amount Per Serving
    Calories 170 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5g
    Potassium 988mg28%
    Carbohydrates 19g6%
    Dietary Fiber 4g17%
    Sugar 10g11%
    Protein 7g14%
    Vitamin A 3794IU76%
    Vitamin B6 1mg50%
    Vitamin C 19mg23%
    Vitamin E 4mg27%
    Vitamin K 20µg19%
    Calcium 69mg7%
    Folate 47µg12%
    Iron 3mg17%
    Manganese 1mg50%
    Magnesium 43mg11%
    Zinc 1mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?Leave us a comment below or follow us on Facebook, Instagram, or Pinterest. It would mean the world to us 🙂
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    Reader Interactions

    Comments

    1. Craig

      January 26, 2022 at 11:47 pm

      5 stars
      I have now done the lentil, tempeh and TVP versions. All are excellent.
      It's a standard that's in my freezer at all times.

      Reply
      • Chef Nico

        January 30, 2022 at 8:15 am

        Hi Craig, thanks so much for letting us know, so happy you like all the versions. Cheers 🙂

        Reply
    2. Lois

      December 27, 2021 at 7:22 pm

      5 stars
      This bolognese was amazing! Used it for vegan lasagne and it was perfect!

      Reply
      • Nico

        January 02, 2022 at 4:11 pm

        Ciao Lois! I’m very happy you liked it, and that it is useful in a lasagna. Thanks so much for sharing!

        Reply
    3. Annette

      October 17, 2021 at 1:03 am

      The best vegan bolognese I've tried. My go-to recipe for lasagne now.

      Reply
    4. Darian Reid

      August 10, 2021 at 1:16 pm

      5 stars
      This bolognese is so delicious--it's a must try!

      Reply
      • Nico

        August 11, 2021 at 12:05 pm

        Thanks so much Darian, happy you liked it 🙂

        Reply

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