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vegan bolognese
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5 from 18 votes

Vegan Bolognese Recipe

My super simple vegan bolognese is your new go-to for a dreamy, meaty pasta sauce, ideal for a quick school
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: All
Keyword: vegan bolognese recipe
Servings: 4 serving
Calories: 228kcal
Author: Richard Makin

Ingredients

  • 2 tablespoon olive oil or sub for rapeseed, vegetable oil or any neutral oil
  • 1 onion peeled and finely diced
  • 1 carrot peeled and finely diced
  • 1 stick celery finely diced
  • 1 cloves garlic finely minced or crushed
  • 300 g vegan mince (like Beyond Meat) frozen or fresh, aka "ground" (or sub for 1 x drained 400g can of green, brown of beluga lentils)
  • 1 tablespoon tomato puree aka tomato paste
  • 2 teaspoon dark soy sauce
  • 400 g can of chopped tomatoes
  • 1 teaspoon vegan Worcestershire sauce I use a brand called "Mushroom Ketchup"
  • 2 teaspoon vegan beef flavour stock powder I use "Massel" brand, but any vegan stock powder or bouillon will do
  • 1 bay leaf
  • 2 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon sugar
  • 220 g pasta I used spaghetti
  • 2 teaspoon liquid smoke optional

Instructions

  • Place a large, open saucepan over medium heat and add the olive oil. When hot, add the onion and fry for two mins or until turning soft. Add the carrot and celery then fry for a further two minutes.
  • Add the garlic and fry for a further two minutes then add the vegan mince and fry for 5 minutes. Stir in the tomato puree, dark soy sauce, vegan Worcestershire sauce and can of chopped tomatoes.
  • Fill the empty can of chopped tomatoes up with just boiled water and stir in the vegan beef flavour stock powder. Add to the saucepan and stir to combine. Bring the sauce to a simmer then stir in the bay leaf, salt, pepper and sugar. Cover with a lid and leave to simmer for 30 minutes, stirring occasionally.
  • While the sauce cooks, place a large saucepan of salted water over medium heat and bring to the boil. When 10 minutes of sauce cooking time remain, cook your pasta according to the packet instructions or until al dente.
  • Drain the pasta but reserve around 200ml of the pasta water. Check the sauce, it should be reduced and very thick. Add a dash of the pasta water to the sauce and stir to loosen things up. Finally stir through the liquid smoke.
  • Return the cooked pasta to its saucepan and dress with a little sauce. Divide the pasta between 4 plates and top with the remaining sauce. Serve with extra black pepper, a sprinkle of fresh parsley or your favourite vegan parmesan.

Nutrition

Serving: 1grams | Calories: 228kcal | Carbohydrates: 20g | Protein: 16g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 2383mg | Fiber: 7g | Sugar: 9g