The Best Vegan Bolognese Sauce
Ligia Lugo
Published:
October 10, 2022
Last Modified:
August 13, 2025
A hearty, vegan alternative to the classic Italian ragù! Savory mushrooms, chunky tomatoes, and crunchy walnuts create a meaty effect while the sauce is rich in flavor thanks to red onion, tomato paste, and tamari sauce.
In my collection of vegan pasta recipes, this sauce is my secret weapon. Whenever I cook for picky eaters–not just kids, mind you!–bolognese is always my first thought as it contains tons of veggies, hidden inside what appears as a classic tomato pasta sauce.
We’re talking mushrooms, red onion, carrots, and tomatoes, plus omega-3 rich walnuts–these ingredients work together to create a well-rounded meal without “tasting like vegetables”.
Sometimes I tweak the veggie ingredients a bit depending on what I have on hand or who I’m cooking for. Once I even finely minced spinach and snuck it into the sauce for a relative with a leafy green aversion–and it looked like nothing more than Italian herbs strewn throughout the sauce.
The recipe that follows though, is my easy vegan bolognese sauce in its most basic form, no tweaks or twists. It’s hearty, healthy, and absolutely delicious. Look out pasta night, there’s a new sauce in town!
Vegan Bolognese Ingredients
- Olive oil – For sautéing your veggies that form the foundation of your bolognese. Olive oil is traditional when cooking Italian, but you could also use vegetable oil or neutral seed oils like sunflower or grapeseed.
- Chopped mushrooms – Cremini mushrooms are the most popular type of mushroom used in this bolognese sauce, as they have a slightly meaty texture and an earthy flavor. However, you could also use shiitake mushrooms or button mushrooms if you prefer. For a more intense flavor, try using porcini mushrooms.
- Grated red onion – I like the intense and peppery bite that red onion gives to this recipe, as opposed to the sweeter more mellow flavors of white or yellow onion.
- Grated carrot – A key ingredient in traditional bolognese. Carrots add a sweet flavor, hearty texture, and a nice pop of color to this sauce!
- Salt + Black pepper – I like to use sea salt and freshly ground black pepper whenever I can, as I find they offer more flavor as compared to typical table salt and pre-ground pepper.
- Chopped walnuts – In addition to being a great source of protein, walnuts also help to give this vegan bolognese its meaty texture. I recommend using roasted, unsalted walnuts.
- Tamari sauce – An extra rich type of soy sauce that delivers depth of flavor, salt, and plenty of savory umami flavor notes. I love the way that tamari helps to darken the sauce too, giving it that “cooked all day” appearance.
- Canned chopped tomatoes – I find that canned diced tomatoes offer the perfect ratio of chunky tomato pieces to creamy tomato puree, but if you don’t want tomato chunks, you could also use canned crushed tomatoes.
- Tomato paste – Adds even more tomato-y goodness, savory umami flavor, and helps the sauce to become thick and velvety.
- Italian herbs – I use a spoonful of dried Italian seasoning blend, but you can use any combination of dried or fresh basil, parsley, oregano, or rosemary.
- Vegetable broth – I find that a splash of vegetable broth or stock thins this chunky bolognese just enough to perfectly coat pasta, plus, it adds a ton of flavor!
- Cooked pasta – Bolognese is very versatile, meaning you can serve it with just about any type of pasta you like. My favorites are spaghetti, rotini, and penne–always cooked al dente.
Step-by-Step Instructions
- Sauté the veggies. Heat the olive oil in a skillet over medium-high heat. Add chopped mushrooms and cook for about 5-6 minutes or until tender. Add grated red onion and grated carrot, then season the mixture to taste with salt and black pepper. Cook, stirring often, for about 3 minutes. Add chopped walnuts and tamari, stir, and cook for 1 additional minute.
- Add tomatoes and season. Make a well in the center of the sauteed vegetable mixture. Add canned chopped tomatoes to the well, so that they have direct contact with the surface of the skillet. Then add tomato paste and Italian herbs. Stir until all ingredients are well mixed, then cook for 5 minutes, stirring as needed.
- Add broth and simmer. Stir in the vegetable broth, then reduce the heat to medium and allow the sauce to simmer for about 15 minutes.
- Serve! Taste and adjust any seasonings–adding more salt, black pepper, Italian herbs, or tamari, if you like. Serve your vegan bolognese warm over freshly cooked pasta of your choice.
Watch Us Make The Best Vegan Bolognese Sauce
Tips From Ligia
Use a cheese or vegetable grater to grate the red onion.
I recommend doing this over a bowl or rimmed plate, as the onion will produce a lot of juices as you grate it. Make sure to add all of the juices to the sauce along with the onion!
Stir your vegan bolognese often and watch the heat level carefully.
The high ratio of sugar-rich tomato ingredients make it especially prone to burning and sticking, so keep an eye on it and adjust the heat as needed.
To develop additional flavor:
If you notice a fond–a layer of browned bits that are actually caramelized proteins!–developing on the surface of your skillet during cooking, add an additional splash of vegetable broth or water and use a rubber or wooden spatula to scrape the fond up and into the sauce, then reduce the heat a bit. This will add more flavor to your sauce and also help keep the sauce from burning.
How To Store
Refrigerating Leftover sauce can be stored in an airtight container in the refrigerator. When stored properly, the leftover sauce will last up to 5 days.
Freezing Bolognese sauce freezes well and can be stored in the freezer for up to 3 months. You can use a tupperware style freezer-safe container, but I always like to store my bolognese in zip-top freezer bags as you can lay them flat and then stack them once frozen. They take up less space this way!
Thawing To thaw, transfer your vegan bolognese to the refrigerator the night before you plan to use it. It will defrost slowly and safely overnight.
Reheating Reheat your bolognese sauce on the stovetop over medium heat, stirring occasionally, until warmed through. You can also use the microwave, just be sure to put the sauce in a microwave-safe bowl and to cover it with a paper towel or microwave cover as there will most certainly be some splatter involved!
Vegan Bolognese Recipe
Ingredients
- 1 Tbsp olive oil (or vegetable)
- 2 cups chopped mushrooms
- 1/2 red onion, grated
- 1 carrot, grated
- Salt and black pepper, to taste
- 1/4 cup chopped walnuts
- 2 tsp tamari sauce
- 1 cup canned chopped tomatoes
- 1 tsp tomato paste
- 1 tsp Italian herbs
- 1/2 cup vegetable broth or stock
- Cooked vegan pasta, for serving
Instructions
- Heat the olive oil in a skillet over medium-high heat. Add the mushrooms and cook for about 5-6 minutes or until tender. Add the red onion and carrot, then season the mixture to taste with salt and black pepper. Cook, stirring often, for about 3 minutes. Add the walnuts and tamari, stir, and cook for 1 additional minute.
- Make a well in the center of the sauteed vegetable mixture. Add the tomatoes to the well, ensuring they have direct contact with the surface of the hot skillet. Then add the tomato paste and Italian herbs. Stir until well mixed, then cook for 5 minutes, stirring occasionally.
- Stir in the vegetable broth, then reduce the heat to medium and allow the sauce to simmer for about 15 minutes.
- Taste and adjust any seasonings–adding more salt, black pepper, Italian herbs, or tamari, if you like. Serve your vegan bolognese warm over freshly cooked pasta of your choice.
