This is the BEST Vegan Bolognese sauce! A classic Italian favorite made using cauliflower, mushrooms, and walnuts. It’s meaty, rich, hearty, savory, and absolutely delicious! It’s also completely oil free and plant based.
Have you ever tried bolognese sauce? No, it’s not made with bologna. Although, that’s what I used to think.
What is bolognese sauce? It’s more or less a fancy name for meat sauce that is usually served over pasta. And, it used to be one of my favorite dishes. So, it got me thinking about how I could make a vegan version that was satisfying. Yet, keeping it healthy and delicious.
The most logical idea was to rework my Cauliflower Mushroom Walnut Taco Meat and see what might happen. And, the results are nothing short of amazing. This Vegan Bolognese sauce is fantastic and sure to quickly become your new family favorite.
Ready? Let’s get it on!
What You Will Need For Vegan Bolognese Sauce
(full amounts in recipe card down below)
- Nutritional Yeast
- Garlic powder
- Onion powder
- Balsamic Vinegar
- Low-sodium Soy Sauce
- Red wine
- Fire-roasted crushed tomatoes and diced tomatoes
- Maple Syrup
- Italian Seasoning
I know it might look daunting but it’s actually very simple. And, trust me, it’s totally worth it. This is sure to become one of your favorite recipes.
How To Make Vegan Bolognese Sauce
- Start by preheating your oven to 375 degrees F.
- Then, place the cauliflower, mushrooms, walnuts, nutritional yeast, garlic powder, onion powder, balsamic vinegar, and low-sodium soy sauce into a food processor. Pulse the ingredients several times until it starts to resemble ground beef. Just be sure not to over mix because you don’t want it to come out mushy. You want a “meaty” texture.
- Line a baking sheet with parchment paper and then spread the cauliflower mixture evenly onto the baking sheet. Bake for 15 minutes then remove from the oven and gently toss the meat crumbles with a wooden spoon or rubber spatula. Place the cauliflower mixture back in the oven and bake for 15 more minutes.
- Set a large nonstick pot over medium heat then toss in the onions and garlic and cook for 3-4 minutes. You can add a couple of tablespoons of water if necessary to prevent sticking, but you should be fine.
- Pour in the red wine, stir, and allow it to cook down for about 5 minutes. Now, add in the crushed tomatoes, diced tomatoes, maple syrup, and Italian seasoning. Stir everything together and let the sauce cook for 5-6 minutes. Reduce the heat and let the marinara sauce simmer for about 15 or 20 minutes.
- While the sauce is simmering go ahead cook the pasta according to package instructions. Once the marinara sauce is finished, add the cauliflower mixture, and stir until everything is well combined. And, that’s it!
You can serve this over regular spaghetti, but linguine is my favorite. And, to make this dish even better, top it with my Vegan Parmesan Cheese.
Trying to watch your carb intake? You can serve this over zucchini noodles or just plain vegetables. Amazing!
More Vegan Pasta Dishes?
- The Best Vegan Mac & Cheese
- Creamy Sun-Dried Tomato & Kale Pasta
- Sweet Chili Garlic Instant Pot Noodles
- Spicy Thai Peanut Spaghetti
- The Best Vegan Minestrone
You are going to love this Vegan Bolognese sauce recipe. It’s…
- Full of protein and fiber
- Incredibly delicious
Vegan Bolognese Tips: The longer the sauce cooks down the richer and thicker it will get. And, that’s what you want. Also, you can omit the red wine and just use low-sodium veggie broth. But, I’ve found the wine adds a depth of flavor that’s very nice.
If you make this recipe, be sure and let me know! Leave a comment, RATE IT, and tag a photo #shaneandsimple on Instagram. I want to see what you’re doing!Print