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    Home » All Recipes » Dinner

    Vegan Bolognese Sauce

    May 21, 2019 By Melissa Huggins / 95 Comments

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    This post contains affiliate links. Read my disclosure policy here.

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    two photos of vegan bolognese for pinning purposes.

    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!

    White plate topped with pasta and vegan bolognese sauce. Vegan parmesan on the side.

    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!

    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.

    HERE'S WHAT YOU'LL NEED:

    (full ingredient amounts in recipe card below)

    • Preferred Cooking Oil
    • Mushrooms
    • Onion
    • Carrots
    • Garlic
    • Tomato Paste
    • Tamari
    • Red Wine
    • Crushed Tomatoes
    • Vegetable Broth
    • Walnuts
    • Nutritional Yeast
    • Italian Seasoning, Bay Leaf, Salt & Pepper

    HOW TO MAKE VEGAN BOLOGNESE SAUCE

    4 process photos of sautéing mushrooms, carrots, onions and garlic in a large pan.

    • Heat a Large Pan (with high sides) over medium-high heat. Once heated, add the oil and wait until it's shimmering. Add mushrooms and sauté until they have released their moisture, reduced in size and are slightly browned. The pan should be mostly dry (see photo #2 above).
    • Now, reduce heat to medium and add onions, carrots, and garlic. Sauté for a few minutes until cooked down (see photo #4 above).

    Four process photos of adding the tomato paste, red wine, tomatoes, and walnuts and cooking until thickened.

    • Make a small open space in the pan to add the tomato paste and make sure it's touching the surface. Cook for 30 seconds before combining. Add tamari and Italian seasoning and cook until the herbs are fragrant about 30-60 seconds.
    • Turn up the heat to medium-high and pour in the red wine. Cook for 2-3 minutes until it's almost completely reduced. Turn the heat back to medium.
    • Add the tomatoes, broth, walnuts, nutritional yeast, and bay leaf. Combine and bring to a simmer then reduce to a low simmer.
    • Cook until sauce thickens and flavor deepens for about 10-15 minutes (longer for deeper flavor). Add salt and pepper to taste. Remove from heat and let the sauce sit a few minutes to thicken.

    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!

    You can also use this Bolognese Sauce for Vegan Lasagna. It's heavenly!

    Close up view of vegan bolognese on top of spaghetti on a white plate with fork on the side.

    TIPS FOR THE PERFECT VEGAN BOLOGNESE SAUCE:

    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.

    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.

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

    LOVE PASTA? HERE ARE MORE RECIPES YOU MIGHT LIKE:

    • Roasted Red Pepper Pasta
    • Vegan Mushroom Stroganoff
    • Vegan Mac n' Cheese

    I’D LOVE TO HEAR FROM YOU

    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 on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

    white plate topped with pasta and vegan bolognese sauce.
    Print Recipe Pin Recipe Rate this Recipe
    5 from 63 votes

    Vegan Bolognese Sauce

    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!
    Prep Time20 mins
    Cook Time25 mins
    Total Time45 mins
    Course: Dinner
    Cuisine: American, Italian, Vegan
    Servings: 5 people
    Calories: 332kcal
    Author: Melissa Huggins

    Ingredients

    • 1.5 tablespoons grapeseed oil or preferred oil
    • 16 ounces cremini mushrooms , finely chopped (sub baby bella mushrooms)
    • 1 medium onion , grated
    • 2 medium carrots finely grated (*see note)
    • 4 cloves garlic , minced or crushed
    • 1 tablespoon tomato paste
    • 2 tablespoons gluten-free tamari , low sodium (sub soy sauce)
    • 2 teaspoons Italian seasoning
    • ½ cup red wine
    • 28 ounce can crushed tomatoes
    • 1 cup vegetable broth , low sodium
    • 1 cup walnuts , ground into a course meal or chopped finely (measured whole)
    • 2 tablespoons nutritional yeast * Optional (see note)
    • 1 bay leaf
    • Salt and fresh-cracked pepper , to taste
    Prevent your screen from going dark

    Instructions

    • Heat a Large Pan (with high sides) over medium-high heat. Add oil and wait until it's hot and shimmering. Now add mushrooms and sauté until they have released their moisture, reduced in size and are slightly browned. The pan should be mostly dry (about 7-8 minutes).
    • Reduce heat to medium and add onions, carrots, and garlic. Sauté until cooked down about 3-4 minutes.
    • Make a small open space in the pan to add the tomato paste (make sure it's touching the surface of the pan). Cook for 30 seconds and then stir into the veggies.
    • Add tamari and Italian seasoning. Cook for 30-60 seconds until fragrant.
    • Turn up the heat to medium-high and pour in the red wine. Cook until almost completely reduced, about 2-3 minutes. Turn heat back to medium.
    • Add the tomatoes, broth, walnuts, nutritional yeast bay leaf. Bring to a simmer then reduce to a low simmer. Cook until sauce thickens and flavor deepens, about 10-15 minutes (longer for deeper flavor). Add salt and pepper to taste. Remove bay leaf and remove from heat. Let the sauce sit a few minutes to thicken. Top over freshly-cooked pasta if desired.

    Notes

    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.
    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. 
    * 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. 

    Nutrition

    Calories: 332kcal | Carbohydrates: 28g | Protein: 12g | Fat: 18g | Saturated Fat: 2g | Sodium: 304mg | Potassium: 1296mg | Fiber: 8g | Sugar: 12g | Vitamin A: 4505IU | Vitamin C: 19.8mg | Calcium: 123mg | Iron: 4.2mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    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...

    Reader Interactions

    Comments

    1. Tess

      May 22, 2022 at 6:45 am

      5 stars
      Love this! I had friends over for dinner, one of whom was a vegan, so I made this. Everyone loved it, two of them asked for the recipe so I sent them the link to your page. I am definitely making this again - super delicious!

      Reply
      • Melissa Huggins

        May 23, 2022 at 9:49 am

        Thank you for sharing your feedback, Tess! I am so happy everyone loved the recipe.

        Reply
    2. Mirth

      April 17, 2022 at 1:47 pm

      Quick question Melissa. Is the nutritional information per serving or for the whole?

      Reply
      • Melissa Huggins

        April 19, 2022 at 9:48 am

        Hi Mirth, it's per serving. 🙂

        Reply
    3. Olivia

      March 10, 2022 at 1:45 pm

      5 stars
      I’m allergic to tree nuts so I just substituted the walnuts for veggie crumbles and it was so amazing! Definitely following this recipe any time I want a veggie bolognese! Next best red sauce I’ve ever had after nonnas <3

      Reply
      • Melissa Huggins

        March 14, 2022 at 9:07 am

        I will take that as a big compliment then, Olivia! Thanks for making the bolognese sauce. 🙂

        Reply
    4. Kate

      December 23, 2021 at 11:27 pm

      5 stars
      I made this tonight for my daughter who will be coming in tomorrow for Christmas. I just made a half recipe because I have a ham dinner planned for the rest of us. I'm wishing I had mad a full recipe now. It is absolutely delicious. I did add a pinch of sugar to tame the acidity down just a bit but otherwise followed the recipe to a tee. I'm proud of myself for producing a vegan meal that tastes so good. The same cannot be said for my Thanksgiving attempt.

      Reply
      • Melissa Huggins

        December 27, 2021 at 9:33 am

        Thank you for trying this recipe Kate. I am very pleased you loved it. 🙂

        Reply
    5. Maria Saramago

      October 12, 2021 at 12:32 am

      5 stars
      Awesome bolognese! My husband is an authentic carnivore but is always curious to try my vegan recipes and could not believe that the walnuts were not minced meat. Really, really tasty - and healthy! Thanks Melissa for sharing your recipes with us!

      Reply
      • Melissa Huggins

        October 14, 2021 at 6:03 am

        Hi Maria! I am glad to hear that your husband loves this recipe. I wanted it to be as close to the taste and texture of the Italian classic, and it seems like I achieved that. Thank you for the feedback.

        Reply
    6. Thomas Lavelle

      August 30, 2021 at 7:26 am

      5 stars
      Delicious sauce. l like it better than a super mince Bolognese that I also make. Goes well with a bit of chilli booster if one likes it hot.. Many thanks Will try the shepherd’s pie soon..

      Reply
      • Support @ Vegan Huggs

        September 10, 2021 at 7:34 am

        Hi Thomas! We're so happy to hear that you loved it and hope you love the shepherd's pie too! Thanks for stopping by!

        Reply
    7. Kay

      August 18, 2021 at 8:31 am

      You're brilliant! We loved this Bolognese sauce. It clung nicely to the penne pasta. (I did add a bit of the starch water before serving.) Thanks so much for yet another fabulous recipe.

      Reply
      • Support @ Vegan Huggs

        August 20, 2021 at 8:12 am

        Hi Kay! We're so happy to hear that you enjoyed the bolognese! Thanks so much for giving it a try 🙂

        Reply
    8. Peggy

      August 04, 2021 at 7:06 am

      I just made this and it's wonderful. Has anyon frozen this? I'm alittle unsure & I have quite a bit leftover..
      Thanks!

      Reply
      • Melissa Huggins

        August 08, 2021 at 1:55 pm

        Hi Peggy, Yes, you can freeze it. The mushroom texture will change slightly but it's still really good.

        Reply
    9. Rors

      May 03, 2021 at 2:05 pm

      5 stars
      Really delicious, thanks for the recipe.

      Reply
      • Support @ Vegan Huggs

        May 07, 2021 at 8:50 am

        Hi! We are so glad to hear that you liked it! Thank you for trying it out 🙂

        Reply
    10. Carol A. S.

      April 27, 2021 at 11:55 am

      5 stars
      Thanks you so much for this most welcome recipe!
      I may also add some Gardein "ground beef". Pasta is my kryptonite - I love it so much but really have to watch my carb intake, so I wait long periods of time to have it which then makes it really special.

      (A suggestion/ request - Would you please make the comment area to have the words darker. It's a bit difficult to see what we're writing - Thank you!)

      Reply
      • Melissa Huggins

        April 28, 2021 at 10:54 am

        Hi Carol, you're most welcome! The Gardein ground sounds perfect!

        Thank you for mentioning the light text in the comment section. I will have it fixed very soon. 🙂

        Reply
    11. Bruce

      April 26, 2021 at 9:54 am

      5 stars
      Hi Melissa. I made the vegan Bolognese sauce last night and it was fantastic. Followed your recipe to the letter and it was delicious. Best that I have ever made!! Thank you and I am looking forward to trying more of your recipes. Especially the chili (making it tonight) and the Alfredo sauce.

      Reply
      • Support @ Vegan Huggs

        April 30, 2021 at 6:51 am

        Hi Bruce! We are so happy to hear how much you loved the bolognese! We look forward to hearing what you think of the other recipes too! Thanks for stopping by! 🙂

        Reply
        • Bridget

          August 28, 2021 at 9:04 pm

          Hi Melissa,

          I have a question regarding cooking time, can I leave this recipie simmering for a few hours? I usually leave sauces on for a few hours to get a really rich taste.

        • Melissa Huggins

          August 29, 2021 at 10:01 pm

          Hi Bridget, yes, you can let it cook longer to deepen the flavor. Just keep an eye on things and lower the heat if needed. You may need to add a splash of broth during that time, too. Thanks for stopping by. I hope you love the recipe. 🙂

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    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!

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