Ultimate Vegan Bolognese Sauce Recipe
User Reviews
4.5
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Prep Time
35 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs 5 mins
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Servings
6 cups
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Calories
322 kcal
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Course
Condiments
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Cuisine
Italian
Ultimate Vegan Bolognese Sauce Recipe
Description
This vegan bolognese begins by slowly sautéing finely diced carrots, onions, and celery in olive oil to build a soft vegetable base. Coarsely chopped walnuts and processed mushrooms are combined with dry textured vegetable protein and are then browned in the pan, adding meaty texture. A mix of dried herbs including oregano, thyme, sage, rosemary, and a touch of red pepper flakes contribute aromatic seasoning.
Red wine is added and reduced to intensify flavor, followed by miso, soy sauce, paprika, smoked paprika, crushed tomatoes, balsamic vinegar, bay leaves, and nutritional yeast, which round out the umami depth of the sauce. Oat milk is stirred in to soften the mixture before simmering. This sauce offers a complex, layered flavor and a texture reminiscent of traditional meat-based ragù, making it suitable for pasta dinners or as a savory base for other dishes.
For storage, cool the sauce fully before refrigerating for up to four days or freeze for up to three months. Reheat gently and add water if needed to reach the desired consistency.
Ingredients
- 5 tablespoons extra virgin olive oil divided
- 1 carrot finely diced, medium
- 1 onion finely diced, medium
- 3 celery finely diced, stalks
- 2 ounces walnut raw
- 3 cups mushrooms halved (about 10-12 cremini, raw
- 3/4 cup textured vegetable protein dry, mince
- dried oregano 1/2 teaspoon dried thyme, 1/4 teaspoon dried sage, 1/4 teaspoon dried rosemary, 3/4 teaspoon; herbs
- 1/8 teaspoon red pepper flakes
- 4 cloves garlic pressed
- 1 1/2 cups red wine dry
- 1 tablespoon white miso
- 1 tablespoon soy sauce regular
- 1 teaspoon agar powder
- 1 teaspoon paprika sweet
- 1/2 teaspoon smoked paprika
- 1 crushed tomatoes 14-ounce can
- 1 tablespoon balsamic vinegar
- 4 bay leaf
- 2 tablespoons nutritional yeast
- 1/4 cup oat milk or other non-dairy
- black pepper freshly ground
- salt to taste
Instructions
- Preheat your oven to 300 degrees Fahrenheit (149 degrees Celsius).
- Heat 3 tablespoons of the olive oil over medium heat in a large Dutch oven. Once the oil is hot, add the carrots, onions, and celery. Sauté for 10 minutes until softened.
- Meanwhile, place the walnuts in the bowl of a food processor and pulse them into coarse pieces.
- Add the mushrooms. Continue to pulse until the consistency of the mixture resembles the photo below.
- Once the vegetables on the stove are soft, add the dry TVP (or TSP as it's sometimes called) and mix well. Cook for 3 minutes to allow the TVP to toast and absorb the oil.
- Add another two tablespoons of oil to the pan along with the walnut and mushroom mixture. Turn the heat up to medium-high and brown for 5 minutes.
- Add the oregano, thyme, sage, rosemary, red pepper flakes, and garlic to the pan. Cook for a few minutes until the spices are fragrant.
- Next, add the red wine. Reduce for 5 minutes.
- Stir in the miso paste, soy, sweet and smoked paprikas, and agar powder.
- Add the canned tomatoes along with 1/2 a can of water, the balsamic vinegar, and bay leaves. Once the mixture boils, transfer it to the preheated oven. Cook, uncovered, for 60 minutes. Stir well and return to the oven for a further 30 minutes.
- Add the nutritional yeast, followed by the oat milk. Taste and season generously with black pepper and salt to taste. Serve with freshly cooked plant-based pasta.
Notes
- Allow the sauce to cool completely before storing it in an airtight container to keep quality.
- Refrigerate the sauce for up to 3–4 days or freeze for up to 3 months for longer storage.
- When reheating frozen sauce, thaw in the refrigerator overnight and warm gently, adding a splash of water if needed to adjust thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cups
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 322kcal | 16% |
| Carbohydrates | 17g | 6% |
| Protein | 13g | 26% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 640mg | 27% |
| Potassium | 269mg | 6% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 1996IU | 40% |
| Vitamin C | 3mg | 3% |
| Calcium | 87mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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