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Two bowls of spaghetti with sauce on a textured table.

Vegan Bolognese

Hearty, full-bodied and so delicious, this vegan bolognese is a wonderful riff on the Italian classic.
5 from 7 votes
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Course: Main
Cuisine: Italian
Diet: Gluten Free | Vegan | Vegetarian
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 8 serves
Calories: 150kcal
Author: Amanda Logan

Ingredients 

  • 3 tablespoon olive oil
  • 1 celery rib finely diced
  • 1 carrot peeled and finely diced
  • 1 yellow onion peeled and diced
  • 200 g mushrooms cremini, Swiss or Portobello
  • ¼ cup porcini mushrooms
  • 1 cup boiling water
  • 1 cup TVP (dry)
  • 4 garlic cloves
  • 1 tablespoon fresh sage chopped
  • 1 teaspoon dried oregano
  • ¼ teaspoon nutmeg
  • 3 tablespoon tomato paste
  • ½ cup soy milk
  • 2 bay leaves
  • ½ cup red wine
  • 400 grams canned chopped tomatoes
  • 2 tablespoon soy sauce or tamari
  • 1 and ½ cups vegan stock beef style if you can get it
  • 2 tablespoon nutritional yeast
  • salt to taste
  • pepper to taste

Instructions

  • Heat the olive oil in a large, heavy bottomed skillet over medium heat. Add the celery, carrot, onion and mushrooms with a good pinch of salt to the pan and cook until tender and beginning to turn golden, around 7-10 minutes.
  • While the vegetable base (mirepoix) is cooking, add the dried porcini mushrooms to the boiling water and set aside for 5 minutes for the mushrooms to soften.
  • When the vegtables are soft and beginning to brown, add the garlic, sage, nutmeg and tomato paste and cook until fragrant, around 2 minutes.
  • While the garlic is cooking, strain the porcini mushrooms, keeping the liquid. Pop the dried TVP in to a bowl and pour the reserved porcini liquid over the top through a sieve. Set aside.
  • Chop up the hydrated porcini mushrooms and add them to the skillet, stirring through well.
  • Add the TVP to the pan and stir. Add the the milk and the bay leaves and cook until the milk is almost cooked away and then add your red wine and cook for around 3 minutes, stirring regularly.
  • Add the canned tomatoes, soy sauce, stock and nutritional yeast. Give it a good stir and bring the sauce up to a simmer. Reduce the heat to low and continue cooking with a lid partially covering the pot until the liquid has reduced and the sauce is thick and "meaty" - around 25-30 minutes. Season to taste with salt and pepper and serve over pasta.

Notes

Can I freeze this sauce?
Yes! Cook up a batch or even double the recipe. Allow it to cool completely before transferring it to a freezer-proof container. Freeze for up to 2 months. To thaw, transfer the container to the fridge for 24-hours and re-heat gently on the stove to serve.
Ingredient Notes and Substitutions
TVP: if you don't want to use processed products, you can sub out the TVP for 2 cups of cooked brown lentils.
Dried Porcini Mushrooms: If you can't get porcini mushrooms, skip them in the recipe and add a tablespoon of miso paste.  
Mirepoix (celery, carrot and onion mix) Take your time cooking the vegetables to ensure you get big flavour.
Red wine: make sure to get a vegan red wine - and one that you would happily drink. The alcohol is cooked away during the cooking process so adding it is safe for kids. If you would prefer to abstain, just omit it.
 

Nutrition

Calories: 150kcal | Carbohydrates: 13g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 565mg | Potassium: 393mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1584IU | Vitamin C: 10mg | Calcium: 97mg | Iron: 3mg
Tried This Recipe?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!