Introducing the ultimate vegan bolognese recipe with an Italian-inspired homemade sauce and sausage crumbles that are simply irresistible. The time-saving techniques make it come together quickly — and so worth every minute.

As an Italian food lover, I’ve spent years adapting traditional recipes to fit a more plant-based lifestyle. It’s not easy —Italian cooking is full of beautiful nuances that make it so rich and loved. But in my opinion, it all comes down to the sauce. For me, there’s nothing more satisfying than a sauce full of flavor that brings a dish to life.

Whether it’s pizza, lasagna, or marinara over pasta, when the flavors come together, it makes everything pop. I like doubling this recipe because I definitely want leftovers — and usually end up eating it for breakfast the next day because I can’t wait. I know, right? And this sauce develops even more amazing flavors as it sits, making it perfect for meal prep.

What is bolognese?

Ragù alla Bolognese is a traditional Italian meat sauce made with ground beef or pork, slow-cooked with onions, carrots, and tomatoes. It’s typically served with tagliatelle pasta, finished with a splash of cream or milk.

In this plant-based version, we use tofu crumbles for the meat and a bold homemade tomato sauce. While it cooks in under an hour, there’s still an unmistakable delicious depth of flavor. But the flavors deepen and richen if you have the time to let it simmer longer.

Why this recipe works

Flavor development: This vegan version simmers for just 40 minutes, yet still develops a deep, rich flavor. The key is the layered cooking process, from sautéing vegetables to simmering the sauce and adding tofu crumbles for a hearty texture.

How to make Vegan Bolognese

Finely chop the onion, celery, carrots, and mushrooms. Then, heat olive oil in a large pan over medium heat. Add chopped onion, celery, and carrots. Cook for 5–7 minutes until softened.

Stir in chopped mushrooms, and cook for 3 minutes until they release moisture. Add minced garlic and sauté for another minute.

Pour in red wine (or vegetable broth) to deglaze the pan, and cook for 2 minutes.

Add crushed tomatoes, tomato paste, bay leaf, dried herbs, fennel seeds, red pepper, tamari, and maple syrup. Stir to combine.

Bring the mixture to a boil, then reduce heat to low. Partially cover and let it simmer for 40 minutes, stirring occasionally.

While the sauce simmers, prepare tofu sausage crumbles (ahead or during simmering).

Once the sauce has simmered, turn off the heat and remove the bay leaf. Stir in tofu sausage crumbles, plant-based milk, vegan Parmesan, balsamic vinegar, and fresh basil. Taste and adjust seasoning.

Toss the pasta with the sauce, adding reserved pasta water if needed to adjust consistency.

Drizzle with olive oil and garnish with extra basil, fresh parsley, or Parmesan.

In the kitchen tips

Prep tofu sausage crumbles ahead of time or during the sauce simmering to save time.
Chop the vegetables into small, uniform pieces to cook evenly and develop a balanced flavor.
Because tomatoes vary in acidity, simmering longer or simply adding 1/8 tsp of baking soda at the end, reduces any acidity for a balanced sauce (though make sure not to do it until all is done).
If you decide to simmer the sauce for longer than 40 minutes, make sure to stir occasionally and add more vegetable broth if the sauce reduces too much or becomes too thick.
Measure 1.5 tsp sea salt onto a saucer or small dish and pinch from it as you cook for better control over the saltiness of your sauce.
If you prefer a smoother texture, blend the vegetables in the sauce with an immersion blender before adding the tofu crumbles.
Reserve ½ cup of pasta water before draining. It helps thin the sauce and makes it stick to the noodles better. Plus, don’t rinse the pasta! The starches help the sauce cling.

Substitutions & optional add-ins

Tofu Crumbles: Main option, but you can substitute with:
Tempeh: Use 1 block (8 oz), steam for 10 minutes, crumble or grate, and add directly to the sauce. No baking needed.
Mushrooms and walnuts: Increase mushrooms to 2.5 cups (cremini, white, or a mix), and add ½ cup chopped walnuts (food processor or finely chopped by hand) when sautéing the vegetables.
Swap tagliatelle for spaghetti, penne, or another favorite pasta. Just adjust cooking times accordingly.

How to store Vegan Bolognese Sauce

Refrigeration: Store any leftover vegan Bolognese in an airtight container in the refrigerator for up to 4 days.
Freezing: Allow the sauce to cool completely before transferring it to a freezer-safe container or freezer bag. It can be stored in the freezer for up to 3 months. Note: If you plan to freeze the sauce, it’s best to freeze the sauce separately from the pasta, as pasta can become mushy when frozen and thawed.
Reheating: When ready to use, thaw the sauce overnight in the refrigerator. Reheat thoroughly on the stovetop over medium heat, adding a splash of water or broth to adjust the consistency if needed.

FAQ

Can I add other vegetables to the sauce?
Yes! Feel free to add zucchini, bell peppers (in the mirepoix), or spinach (added at the end) for extra flavor and nutrition.
How do I adjust the spice level?
To make it milder, reduce or omit the crushed red pepper. For extra heat, add more red pepper or a pinch of cayenne.
Can I make the sauce in advance?
Yes! The sauce can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat thoroughly before serving.