The Best Vegan Bolognese sauce made with cauliflower, mushrooms, and walnuts! A delicious and healthy alternative to traditional bolognese. 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.
Serve it over your favorite pasta for an amazing meal everyone will love.
Ready? Let’s get it on!
Table of Contents
Why You Will Love This Vegan Bolognese Sauce Recipe
- Rich, meaty, and hearty
- Savory
- Easy
- Healthy
- Full of protein and fiber
- Incredibly delicious
What You Will Need For Vegan Bolognese Sauce
(full amounts in recipe card down below)
- Cauliflower
- Walnuts
- Mushrooms
- Garlic powder
- Onion powder
- Balsamic vinegar
- Low-sodium soy sauce
- Celery
- Onions
- Garlic
- Tomato paste
- Red wine
- Fire-roasted crushed tomatoes and diced tomatoes
- Italian Seasoning: a mixture of dried oregano, basil, and parsley. Feel free to use fresh basil and oregano, but you will need to double the amount as dried herbs are always stronger in flavor.
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 pan. 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 or dutch oven over medium heat and saute the celery, onions, and garlic for 3-4 minutes. Add in the tomato paste and stir to combine with the vegetables. 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. 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 and cook the pasta according to the package instructions. Once the marinara sauce is finished, add the cauliflower mixture, and stir until everything is well combined. Taste and season with salt and pepper if needed.
Serve this amazing sauce over your favorite al dente pasta. My favorites are spaghetti, linguine, fettuccine, rigatoni, and penne. You can also serve over your favorite gluten-free pasta. Top with Vegan Parmesan Cheese.
This recipe makes an amazing vegan lasagna.
Trying to watch your carb intake? You can serve this over zucchini noodles or just plain vegetables. Amazing!
Tips For Making The Best Bolognese
- Let It Cook: The longer the sauce cooks down the richer and thicker it will get. And, that’s what you want.
- You can omit the red wine and use low-sodium veggie broth. But, I’ve found the wine adds a depth of flavor.
- Serve the pasta al dente and sprinkle with a few red pepper flakes if you like a little heat.
- Shred a carrot and add it while the bolognese is cooking down if you want your sauce a little sweeter.
- Replace the walnuts with lentils if you want to cut down on fat or have a nut allergy.
Storage
Refrigerator: Leftovers can be kept in an airtight container and stored in the refrigerator for up to 7 days.
Freezer: Vegan bolognese can be frozen for up to 2 months.
Want More Healthy Vegan Pasta Dishes?
Try these…
- 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
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
The Best Vegan Bolognese Sauce
- Prep Time: 15 mins.
- Cook Time: 40 mins.
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Vegan Main Dishes
- Method: Baking, Saute
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Bolognese sauce is amazing! 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.
Ingredients
For The Crumbles
- 1 medium head of cauliflower cut into florets
- ¾ cup walnuts, chopped
- 4 ounces of chopped mushrooms
- ¼ cup + 2 tablespoon nutritional yeast
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp balsamic vinegar
- 3 Tbsp low-sodium soy sauce
Marinara Sauce
- 1 yellow onion, chopped
- 1 stalk of celery, chopped
- 2 cloves of garlic, minced
- ¼ cup tomato paste
- 1 cup red wine (may sub low-sodium veggie broth if needed)
- 1 28–ounce can of Cento Crushed Tomatoes
- 1 14–ounce can of diced tomatoes
- 1 Tbsp maple syrup
- 1 Tbsp Italian seasoning
- Salt & pepper to taste
Pasta
- 1 16–ounce box of whole-grain spaghetti, linguine, or other favorite pasta
Suggested Topping
Instructions
- 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 pan. 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 or dutch oven over medium heat and saute the celery, onions, and garlic for 3-4 minutes. Add in the tomato paste and stir to combine with the vegetables. 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. 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 and cook the pasta according to the package instructions. Once the marinara sauce is finished, add the cauliflower mixture, and stir until everything is well combined. Taste and season with salt and pepper if needed.
- Serve over your favorite pasta and enjoy!
Notes
Refrigerator: Leftovers can be kept in an airtight container and stored in the refrigerator for up to 7 days.
Freezer: Vegan bolognese can be frozen for up to 2 months.
Let It Cook: The longer the sauce cooks down the richer and thicker it will get. And, that’s what you want.
You can omit the red wine and use low-sodium veggie broth. But, I’ve found the wine adds a depth of flavor.
Serve the pasta al dente and sprinkle with a few red pepper flakes if you like a little heat.
Shred a carrot and add it while the bolognese is cooking down if you want your sauce a little sweeter.
Replace the walnuts with lentils if you want to cut down on fat or have a nut allergy.
Nutrition
- Serving Size:
- Calories: 343
- Sugar: 7.5 g
- Sodium: 266.8 mg
- Fat: 9.2 g
- Carbohydrates: 56.5 g
- Fiber: 9.3 g
- Protein: 13.6 g
- Cholesterol: 0 mg
Keywords: vegan bolognese, pasta, vegan recipes, vegan bolognese sauce, plant-based recipe
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I have been trying to find recipes that hubby would like to eat. I was in the kitchen making this recipe and my hubby decided to help me cook. He was like this is a interesting list of ingredients. He LOVED it!!! He actually went back for seconds!!! I was blowed away by how much he liked it!! Thank you so much!
Carrie, that is so awesome!!!
Yet another absolutely amazing Shane & Simple success!! My husband and I both LOVED it – will definitely make it again soon!
★★★★★
That’s so great! Thank you.
Amazing recipe. Great meat substitute . I just have one question. What do you mean by a stalk of celery? I call each stick of celery a rib, and the whole bunch of them (about 6 ribs) the stalk. Could you please clarify or indicate measurement in cups? I love your site and tell others about it often. Thank you!
★★★★★
Hi, Linda, and great question. One medium stalk is about 1/2 cup. I’ll edit the recipe card to make it a little clearer.
I’m trying to eat more and more plant based as I’m battling some health issues I used some crumbles I had in the freezer but made the sauce and wow, it’s so good. I did add a small can of black olives. It tasted just as good as my favorite store bought sauce and is way healthier.
★★★★★
This one is a keeper for sure! Very tasty and the texture is awesome. Thank you for your amazing recipes!
★★★★★
I’ve made this in the past and my family recently asked for it again! So good! Wondering if I could substitute frozen cauliflower rice if I thaw it and collect the moisture before baking it?
★★★★★
Hi, Shelley! So glad you enjoyed this recipe and yes, you could totally use frozen cauliflower rice.
We have a nut allergy in our family. What would you suggest to substitute for the walnuts. Thank you. We enjoy your recipes
You can leave them out and replace them with sunflower seeds or just add more mushrooms.
Great sauce! We enjoyed it over polenta. It was delicious and something I could serve with confidence to non vegans. Thanks!
★★★★★
Thank you and sounds amazing!!!
A little time consuming because I had to do the cauliflower in 2 batches due to the small size of my food processor, but totally worth it. This was AMAZING! It’s the kind of vegan dish you could serve with confidence to non-vegans. Thanks for another great recipe!
★★★★★
Followed it as instructed and came out absolutely DELICIOUS! Another keeper! Thanks Shane
★★★★★
Thank you!
Tried this tonight for dinner and it was fabulous. I’ve tried many other recipes and always like them and so does my, recently converted husband. Thanks for all you do. I like your posts on Facebook as it encourages me to check out your website for something new.
★★★★★
Thank you, Phyl! I’m so glad you enjoyed it.
Shane! THis is fabulous! I made it tonight! I can just snack on the meaty crumbles, they are so good. But put it together, its just wonderful. I’ll be adding it to my regular routine. Can’t wait to eat the left overs.
That’s awesome, Shelene! If you wouldn’t mind, I’d really appreciate you giving it a “star” rating. It helps me show up in google:) Thanks again!!!
Made this with fire roasted crushed tomatoes that I had on hand (I’ve read that Cento makes best sauce) but it came out wonderful. The red wine gives it great depth of flavor. Next time I will pulse the ingredients individually as my old food processor had trouble with cauliflower and the mixture came out on fine side, but it was still delicious. Your parm cheese is awesome and only took a minute to make. Thanks again for another great recipe.
★★★★★
Can this be frozen if I make a double batch?
Absolutely!
Just switched over to WFPB diet, this is delicious, thanks to you I am discovering a whole new world of taste, texture and adventure in my cooking. Appreciate all you do.
★★★★★
Thank you so much, Anni! Blessings to you.
I just made this. It is really tasty! Color and texture are great. I ended up cooking the cauliflower for twice the amount of time called for in the recipe. I really wanted to dry it out and get that meaty texture. Would definitely make again. I am thinking the “meat” would also be great for tacos…just add taco seasoning and maybe tomato sauce. I am definitely going to try that! Thanks for a great recipe!
★★★★★
Excellent! I am wondering if the calorie count per serving includes the pasta or is it just for the bolognese? Seems like 350 cals per serving is high without the pasta. Thanks.
★★★★★
No, the nutritional info includes the pasta. If you are wanting to cut down on the calories a bit you could leave out the walnuts. Cheers;)
Would this work with 1/4 cup walnuts ? Too many calories for me in 3/4 cup. I see you can leave out as an option too.
Yes, absolutely. You could leave them out completely if you wish.
Hello, I would like to try your recipe, but I was wondering how many cups of cauliflower approximately? Thank you!
Generally, about 4 cups.
spouse is allergic to walnuts and pecans. is there a good substitute for that ingredient?
You can leave the nuts out if you wish. It will still turn out really nice.
I have not tried your recipes as of yet. (Will do so soon). I am in awe of your creativity and the variety of recipes offered.
Might there be cookbooks in the future? Laminated spiral bound would be appreciated.
I hope you enjoy it! A cookbook is always in the “talks” 🙂
Does the nutrition info include the pasta?
Yes, ti does include the pasta.
Delicious and so easy to make. I love recipes with a lot of flavor and this one was exactly that. Even my meat eating husband enjoyed this dish. The only thing I did wrong was use too much cauliflower, which made the sauce too think once I combined it all. I should have realized that when I was overloading my food processor. 😆 I will definitely be making this recipe again and again.
★★★★★
Just made this afternoon to go with spaghetti squash. It was delicious! Have enough left to make some pasta tomorrow to go with it. Thanks for another winner of a recipe that’s great for our plant-based, oil free diet!
★★★★★
Thank you, Amy!
We made this over the weekend and it was outstanding!! I used to make a meat based bolognese that was really great. This one was just as good and way more healthy!! We loved it!!
★★★★★
That’s awesome!!!
We made this over the weekend and it was outstanding!! I used to make a meat based bolognese that was really great. This one was just as good and way more healthy!! We loved it!!
★★★★★
Delicious!! Love how nutritious the sauce is too!
★★★★★
Wow! All I can say is wow. This was so flavorful and amazing. I think, if I had a meat eater at my table, they would have loved it as well. This is definitely going into my rotation! Thank you!
★★★★★
Eva, that’s so great! I’m so glad you enjoyed and thanks for reaching out. Blessings.
So good! I used the noodles from the leftover “redneck pad thai” and … YUM! WE enjoyed this for almost a week! Thanks!
★★★★★
Can you tell me how I would make this in the instant pot?
Thanks so much! Looks delicious!
This wouldn’t do so well in the IP. The cauliflower would become too mushy:(
Made this tonight for the family and we all loved it! Thanks!!
★★★★★
Awesome! Thank you!!!
Sooooooo good!!! Both of us loved it and it hit all my childhood favorite notes and feels so indulgent and yet it’s not!! Win win!
★★★★★
I love it when a recipe brings back memories. It’s always a main goal. Blessings.
Super delicious! Really flavorful and my Italian husband loved it! Thanks for another stellar recipe!
★★★★★
Wow, Colleen! Thank you so much!
Just made this…new to this lifestyle and partner and I really enjoyed…..as there is only the two of us just wondering if it freezes ok? Otherwise it is ‘mince’ for lots of nights!
Hi, Erin! I haven’t frozen it yet because it usually doesn’t last that long at my house. It will keep in the fridge for a week.
I made this last night and we loved the flavor. I used frozen Riced cauliflower as I always do and it worked great. I also used fire roasted Muir Glen Diced tomatoes instead of the Centra tomatoes that you have linked. While it was delicious, it was gray and looked nothing like your photo. Wondering how to remedy next time for a better presentation? Maybe if I add some tomato sauce or if I use the Centra tomatoes next time. It was chunky tomato-ish and not saucy at all. Also the recipe says fire roasted, but the link is not fire roasted. If you don’t mind clarifying, I would appreciate it. Also we had butternut squash zoodles along with the pasta, definitely preferred the pasta, but both were good. Thanks again!
★★★★★
So glad you enjoyed it. I’m sorry, it should read Cento Crushed Tomatoes. So sorry for the misprint. I just fixed it.
Taste was good. It took me much longer than 15 minutes to prepare it. Not sure what I did wrong, but as soon as I added the cauliflower mixture to the marinara the color turned gray. (Maybe the walnuts?) Having said all that, I’d still make it again. I’d probably reduce or eliminate the walnuts and allow more time to prep.
★★★★
Hi, Amy! Not sure why it turned gray. I tend to determine the prep time on my prep time after I’ve made it several times. LOL! I hope you enjoyed it.
Rich, savory, and meaty! Delish.
★★★★★
do you have a suggestion for replacing nutritional yeast?
Hi, Lisa. There’s not really a replacement. But, you can always try without it. I tend to like the little bit of depth it provides. But, if you’re not a fan you probably won’t miss it. Hope this helps.
Do you think it’d be okay to de-frost & use a bag of frozen cauliflower? I realize it’s probably not ideal, but it’s what I’ve got at home, and I’m too lazy to stop at the store tonight…
Absolutely! Fresh is always best, but this will work as well.
Great! Thanks, Shane!
My pleasure.
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