This vegetable bolognese is hands down the best recipe ever. It’s so flavorful, made with whole food ingredients and comfort food perfection!
This recipe is probably one of my most favorite ever. I created it craving a rich tasting sauce that I could snuggle up to. My dad, who is a big meat eater, had thirds. Enough said.
But how do you make a vegan bolognese? How do you get that hearty, deep, satisfying flavor without meat? Easy! Load up on veggies, herbs, and a little secret ingredient. Plus, this veggie based sauce is made in just 30 minutes! Serve over your favorite pasta for a too easy meal.
The perfect mix of ingredients creates the best tasting vegetable bolognese sauce! Here’s what you need:
- Jackfruit or Mushrooms
- Dried thyme
- Red pepper flakes
- Dairy free milk
- Red wine
- Tomato paste
- Tamari (or soy sauce if you’re not gluten-free)
How to Make Vegetable Bolognese
This vegan sauce is easy to make in no time! Here’s what to do:
- Sauté the onion, garlic, jackfruit(or mushrooms), carrots, celery, and seasonings until brown.
- Add the milk, red wine, tomato paste and Tamari (or soy sauce) and cook until reduced and thick.
- Top with Parmesan and serve!
Bolognese can be served in so many ways! If needed, make sure your pasta is gluten-free. Try any of these pasta shapes:
You can also use this sauce in any of these recipes:
Tips and tricks
For the best vegan bolognese, check out these helpful suggestions:
- Add even more veggies! Try including zucchini, spinach, or peppers.
- To add extra protein, toss in some chickpeas, lentils, or tempeh.
- The amount of salt you need depends on if you use jackfruit or mushrooms, taste first before adding.
- Make this recipe oil free by using broth instead of oil.
- You can also sub the wine for veggie broth.
- Store leftovers in an airtight container for up to 5 days.
- This is a great make ahead recipe! Whip up a double batch and freeze half for the future.
- Freeze the sauce in a freezer safe airtight container for up to 3 months.
- Reheat defrosted sauce on the stove or in the microwave.
Anything! Include onions, celery, carrots, mushrooms, peppers, zucchini, or spinach in the sauce. Serve alongside broccoli, asparagus, or Brussels sprouts.
The deep umami flavor can be created by using soy sauce (tamari for gluten-free), balsamic vinegar, or Worcestershire sauce.
While still a red sauce, bolognese is a thicker and creamier sauce than spaghetti sauce. It’s generally served over thicker pasta than spaghetti noodles that can carry the sauce better.
Yes it does! It adds a nice texture and subtle flavor to the thick sauce.
Add extra veggies like peppers, spinach, or zucchini. You can also add in more flavor with sun-dried tomatoes or roasted peppers.
More Vegan Pasta Recipes
Who doesn’t like pasta? Seriously! It’s one of the easiest family friendly meals, so having a variety of options is key. Try these other plant based pasta recipes:
- Easy Broccoli Pesto Pasta
- Feta Tomato Pasta
- Vegan Carbonara
- Roasted Red Pepper Pasta
- Cacio e Pepe
- Pasta with Roasted Butternut Squash
- Healthy Vegan Chili Mac
- Green Mac and Cheese
The Best Vegetable Bolognese Sauce
- 1 cup chopped yellow or sweet onion
- 4 cloves garlic , minced
- ¼ – 1 teaspoon sea salt , depending on if you use jackfruit or mushrooms (taste first before adding)
- Drizzle of olive oil to saute , or broth if oil free
- 2 cans jackfruit (14 ounces each) , or 2 pounds mushrooms (see note)
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 tablespoon dried thyme
- ½ – 1 teaspoon red pepper flakes
- 1 cup dairy free milk , I used cashew
- ½ cup red wine , use broth if you don’t want to use wine
- ¼ cup tomato paste
- 1 tablespoon Tamari , or soy sauce if not gluten-free
- Pasta of choice , gluten-free if needed
- Vegan Parmesan
- Sauté the onion, garlic, salt and oil or broth until the onions are beginning to brown. About 2-3 minutes.
- Add the jackfruit, carrots, celery, thyme and red pepper flakes and cook until the jackfruit and veggies are browning. You want them nice and brown. About 10 minutes.
- Add the milk, red wine, tomato paste and Tamari and cook until reduced and thick. About 5 minutes.
- Cook your favorite pasta and mix! Add some pasta water to the sauce if you want it saucier.
- Top with Parmesan and serve!
- You can also sub mushrooms for the jackfruit. Use about 2 pounds portobello or king oyster mushrooms and shred with a fork.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.