Name: Vegan Bolognese Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 1 tbsp olive oil; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 red bell pepper, diced; 1 zucchini, diced; 8 oz cremini mushrooms, chopped; 1 cup textured vegetable protein (TVP); 1 can (28 oz) crushed tomatoes; 2 tbsp tomato paste; 1 tbsp soy sauce; 1 tsp dried oregano; 1 tsp dried basil; 1/2 tsp red pepper flakes (optional); Salt and pepper, to taste; 1/4 cup chopped fresh parsley, for garnish; 8 oz spaghetti or your choice of pasta, cooked according to package instructions

Vegan Bolognese Recipe

Annalise Gideon Modified: February 18, 2024

Photos of Vegan Bolognese Recipe

How To Make Vegan Bolognese

A meatless version of the traditional Italian Bolognese sauce made with flavorful vegetables and plant-based protein.

Preparation: 15 minutes

Cooking: 45 minutes

Total: 60 minutes

Serves:

Ingredients

1 tbsp olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 red bell pepper, diced
1 zucchini, diced
8 oz cremini mushrooms, chopped
1 cup textured vegetable protein (TVP)
1 can (28 oz) crushed tomatoes
2 tbsp tomato paste
1 tbsp soy sauce
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes (optional)
Salt and pepper, to taste
1/4 cup chopped fresh parsley, for garnish
8 oz spaghetti or your choice of pasta, cooked according to package instructions

Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic. Cook until vegetables are softened, about 5 minutes.
Add red bell pepper, zucchini, and mushrooms. Cook for another 5 minutes, until vegetables are tender.
Stir in textured vegetable protein (TVP), crushed tomatoes, tomato paste, soy sauce, dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer and let cook for 30 minutes to allow the flavors to meld together.
Serve the vegan Bolognese sauce over cooked spaghetti or your choice of pasta. Garnish with fresh parsley.