The ultimate vegan bolognese recipe with an Italian-inspired homemade sauce and sausage crumbles that are simply irresistible. Time-saving techniques help it come together quickly , and worth every minute.
Want more creamy pasta? Try my Vegan Pink Pasta Sauce, Creamy Coconut Milk Pasta, or this Vegan Lasagna Soup.
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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 adding ⅛ teaspoon 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 teaspoon 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
Yes! Feel free to add zucchini, bell peppers (in the mirepoix), or spinach (added at the end) for extra flavor and nutrition.
To make it milder, reduce or omit the crushed red pepper. For extra heat, add more red pepper or a pinch of cayenne.
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.
📖 Recipe
Vegan Bolognese with Tofu Sausage Crumbles
Ingredients
For the sauce
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup finely shredded, small shred carrots
- 1 cup chopped cremini mushrooms
- 1.5 teaspoons sea salt, add pinches as you go
- 6 garlic cloves, minced
- ½ cup dry red wine, OR vegetable broth
- 2 cups water + 2 vegan bouillon cubes, OR low sodium vegetable broth
- 28 oz San Marzano crushed tomatoes, whole tomatoes, or strained tomatoes (your choice)
- 6 oz tomato paste
- 1 bay leaf
- 1 tablespoon dried basil
- 1.5 teaspoons dried oregano
- 1 teaspoon fennel seeds
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon tamari, OR soy sauce
- 1 tablespoon maple syrup
- 15 fresh basil leaves, torn
- ½ cup unsweetened plant-based milk, like oat, cashew, or soy milk
- 2 tablespoons Vegan Parmesan cheese, optional but highly suggested
- Drizzle of balsamic vinegar, optional
- ⅛ teaspoon baking soda, optional, see Notes
- 12 –16 oz tagliatelle pasta, fettucine, pappardelle, linguine or your choice
- 1 batch Tofu Sausage Crumbles
Instructions
- Cut onion, celery, carrots, and mushrooms into small, uniform pieces for even cooking.
- Heat olive oil in a Dutch oven or large pan over medium heat. Add onion, carrot, celery, and a pinch of salt (from the 1.5 teaspoons). Cook for 5–7 minutes, stirring occasionally, until softened.
- Add the mushrooms and cook for another 3–4 minutes (until they release their moisture). Add in garlic and stir for an additional minute.
- Pour in red wine (or vegetable broth) to deglaze, cooking for 2 minutes. Add water, bouillon, crushed tomatoes, tomato paste, bay leaf, basil, oregano, fennel seeds, red pepper, tamari, and maple syrup. Stir well.
- Add in a few pinches of salt (from the 1.5 teaspoons) and bring to a boil. Reduce heat to low, partially cover, and let simmer for 40 minutes, stirring occasionally. Uncover the last 10 minutes to thicken and add a few pinches of salt (from the 1.5 teaspoons). Meanwhile, make the tofu sausage crumbles.
- Prepare Tofu Sausage Crumbles. It comes together quickly and is easy. Prepare ahead or during the next 40 minutes the sauce is simmering, so they’re ready when the sauce is done).
- Cook pasta
- While the sauce simmers and tofu bakes, bring water to a boil. Generously salt the pasta water with a few teaspoons of sea salt (enough to season the pasta well). Cook pasta according to package instructions until al dente.
- Reserve ½ cup pasta water before draining. Do not rinse the pasta.
- Finish the sauce
- Once the tofu is baked and the sauce has simmered for 40 minutes, turn off the heat and remove bay leaf. If you prefer a smoother texture, blend the sauce with an immersion blender now. Then, add the baked tofu sausage crumbles and stir well.
- Stir in the plant-based milk, vegan parmesan, balsamic vinegar, and fresh basil leaves (if using).
- Taste and add remaining salt (as needed). Adjust with maple syrup, balsamic vinegar (if using), or baking soda (see Notes) to reduce acidity, if needed.
- Combine & serve
- Toss the pasta with the sauce, adding ½ cup reserved pasta water if needed to thin the bolognese sauce.
- Drizzle with a bit of olive oil and garnish with extra basil, fresh parsley, or extra Vegan Parmesan.
Notes
Make the tofu crumbles ahead of time or while the sauce simmers to save time. It only takes 5 minutes to make and adds incredible flavor to the sauce.
For deglazing, use a dry red wine like Chianti, Sangiovese, Cabernet Sauvignon, or Merlot to add acidity and depth to the sauce. Alternatively, vegetable broth works well as a non-alcoholic option.
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