Name: The Best Vegan Bolognese
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1/3 cup extra virgin olive oil, divided; 2 large carrots, rough chopped; 2 stalks celery, rough chopped; 1 onion, rough chopped; 1 cup raw walnuts; 16 oz crimini mushrooms; 2 teaspoons Italian seasoning; 4 cloves garlic, minced; 1 cup red wine; 26 oz. strained tomatoes; 1 tablespoon tamari; 1/2 teaspoon pepper; 1 1/2 tablespoons balsamic vinegar; 1/4 cup vegan parmesan; 1/2 teaspoon salt or to taste

Jump to Recipe

Vegan Bolognese is so hearty you’ll never miss the meat! Mushrooms and walnuts step in to create texture in this rich and bold sauce.

It’s here! The most hearty, rich, and satisfying bolognese sauce on the market… and it’s VEGAN!

Can you believe it? I mean look at that sauce? The meaty bits, the rich tomato color, it’s feels every bit as decadent and comforting as the Italian classic.

Reasons to love this recipe:

It’s vegan, gluten free, dairy free, and paleo.
Loved by meat eaters, vegans, and kids alike!
We use the food processor to make quick work of the chopping and cleanup.

Ingredients and substitutions:

A longer list of ingredients! But each and every one is essential for building complex “meaty” flavor and texture.

Extra virgin olive oil – you could use another oil if you’re in a pinch, BUT olive oil gives the best flavor here.
Carrots – for subtle sweetness.
Celery – to build base flavor.
Onion – or use shallots.
Raw walnuts – act as the “meaty” bits in the sauce.
Mushrooms – white, crimini, portobello, or a mix.
Italian seasoning – adds complex herbal flavor.
Garlic
Red wine – adds needed depth of flavor. Use a good red wine you wouldn’t mind drinking since you’ll be able to taste it in the sauce. I like a rich red like a bordeaux or chianti.
Strained tomatoes – also called tomato puree, they have a fresher tomato flavor. You can also use tomato sauce or crushed tomatoes in equal amounts.
Tamari – adds umami that we would normally get from the ground beef. You can sub liquid aminos or soy sauce.
Pepper
Good balsamic vinegar – stirred in at the end to brighten the dish up!
Vegan parmesan – I like the extra funk in vegan parm, but you could substitute 2 tablespoons nutritional yeast in place of the cheese. Or use regular cheese if not vegan!
Salt – to bring out all those flavors!

How to make Vegan Bolognese:

Process the veggies: Add the carrots, celery, and onion into the food processor. Pulse until they are finely chopped. Remove from the food processor and set aside. Add in the walnuts and mushrooms. Pulse again until they are also finely chopped and resemble ground meat.

Sauté: Heat olive oil in a large dutch oven. Add in the carrot, celery, onion mixture and sauté until caramelized. Add in more olive oil – you’ll need lots of it to properly caramelize the veggies! – and the mushroom walnut mixture. Sauté until deeply brown.

Sautéed carrots, celery, and onions in a pot.

Simmer: Next in is the Italian seasoning, garlic and wine. Let the wine simmer for 3-5 minutes to allow the alcohol to cook off. Add in the tomatoes and tamari. Cover and simmer for 20-30 minutes until the sauce thickens and the flavors deepen.

Serve!: Stir in the balsamic, parmesan, and salt. By now it should look like meat sauce! Serve with your favorite pasta.

Leftovers?

You’re in luck! Vegan Bolognese will keep in the fridge for 5-6 days (hello meal prep!), or in the freezer for up to 3 months. Reheat on the stove and enjoy!

Tips for serving with pasta!

First, cook the pasta until just al dente. Follow package directions.

Then STOP! Before you drain the pasta, reserve a cup of the pasta water. I usually use tongs to lift the pasta out of the water rather than drain it into the colander. This way I always have as much pasta water as I need and I don’t risk forgetting to set some aside.

Next, immediately add the pasta to your warmed bolognese. Don’t rinse the pasta first, don’t toss it with oil. Straight into the warm sauce. I usually get the sauce warmed before cooking the pasta since it cooks so quickly, then turn the sauce down to low while the pasta cooks.

Last, toss the pasta with the sauce and add in a splash of the pasta water. The starches in the pasta water will help the sauce hold onto the pasta for more flavor in every bite!

More ways to use bolognese!

On pasta of course! It’s dreamy with these homemade noodles.
As filling for Sloppy Joes – so perfectly messy and saucy!
In a good veggie lasagna. Or try skillet lasagna!
On baked potatoes. Or loaded cheese fries.
With meatballs & more!