Best Vegan Bolognese Sauce

This Vegan Bolognese sauce with mushrooms is the best meat free sauce ever. It’s meaty and rich, full of flavour and easy. It’s made with San Marzano tomatoes, white wine, fresh herbs, veggies and soy curls.

I love the texture the soy curls add, but you can easily swap it out for lentils or TVP ( textured vegetable protein) or just omit completely . It will not effect the flavour whatsoever.

What is the key ingredient for a good Bolognese Sauce?

Your sauce is only as good as your tomatoes! So buy good quality tomatoes guys. Trust me it makes all the difference, and if you process your own tomatoes – Even better! 😊 My favorite tomatoes are San Marzano tomatoes from Italy. They’re the best.

How to use soy curls:

Soy curls are so easy to use! Just hydrate with boiling water or broth, for 10 minutes. Drain and squish out all the extra liquid, and add to your favourite recipes.

How to make Vegan Bolognese Sauce:

Making bolognese sauce is just a matter of sautéing your veggies, adding your herbs, spices, wine and then tomatoes, simmering for 20 minutes then pureeing a couple label fulls of sauce, and adding back to pot. Then you add your protein ( optional), and for this recipe that’s soy curls. Cover and keep on simmering folks, another 25 minutes or so. Boom – you’ve got an amazing Vegan Bolognese Sauce! Cook up your favourite noodles and have a pasta party 😄

This recipe is adapted from my old recipe, made with pork and beef. I’ll tell you, this one’s just as tasty and better for you too. So let’s get cooking folks so we can slurp some pasta with the best meat free sauce ever.

This Vegan Bolognese Sauce is:

So flavourful
Meaty
high protein
Nutrition packed
Saucy 😄
Easily gluten free
slurpalicious
super kid friendly
Enjoy you Guys. Happy day😊 Feel free to comment below and rate this recipe. I’d love to hear from you!
Other pasta recipes you might enjoy:
Chinese Veggie Chow Mein
Easy Vegan Mac and Cheese

Best Vegan Bolognese Sauce

★★★★★ 5 from 3 reviews

• Author: The Cheeky Chickpea
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8-9 cups of sauce ( 6-8 servings)
• Category: Mains, Gluten free
• Cuisine: Italian

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Description

This Vegan Bolognese sauce with mushrooms and soy curls is the best meat free sauce ever. It’s meaty and rich, full of flavour and easy. It’s made with San Marzano tomatoes, white wine, fresh herbs, veggies and soy curls.

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Ingredients

• 1 tbsp oil or so ( optional) see instructions
• 1 large yellow onion diced
• 4-6 cloves of garlic, chopped
• 1 large celery stalk, diced
• 1 med-large carrot, grated ( 1 cup approx)
• 1 and 1/2 lbs (680 grams) mushrooms, chopped or pulsed in food processor
• 1 tbsp fresh rosemary, finely chopped – don’t skimp😊
• 1 tsp granulated garlic
• 1 tsp fennel powder
• 1/4 tsp dried thyme
• 1/4 tsp celery salt
• 1/2 tsp dried oregano
• 1 tbsp “Better Than Bouillon Vegetarian No Beef soup Base” ( they also sell an organic variety)
• 1 tbsp Braggs or lite Tamari
• 1/2 tsp liquid smoke
• 1/4 cup nutritional yeast
• 1/3 cup white wine
• 2 cans San Marzano tomatoes (28 fluid oz/796 ml each)
• 1/2 cup water
• 1 cup soy curls ( dehydrated)
• Salt & pepper to taste
• 2- 454 gram boxes spaghetti ( 2 lbs/32 oz) or noodles of choice ( reg or gluten free) ( my favourite is Dececco pasta)

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Instructions

1. Add the onions, garlic, celery, carrots, mushrooms, oil and a pinch of salt & pepper to a large Dutch oven and saute on medium heat ( if avoiding oil saute in water or broth). Cook for 10 minutes or so until veggies start to soften and the mushrooms release their juices.
2. Now add the herbs, spices, Braggs, Nutritional yeast, bouillon, liquid smoke and wine. simmer for a couple of minutes.
3. Next add the tomatoes to food processor and pulse a few times or puree them it’s up to you. (I like to leave a little texture to the tomatoes)
4. Now add pulsed tomatoes and water to pot, give it a good stir. Cover and simmer for 20 minutes.
5. While sauce is simmering add the soy curls to a soup bowl with a cup of boiling water or veggie stock, let them rehydrate for 10 minutes. Drain and squish out all excess water. Chop them up small. Set aside.
6. After 20 minutes remove lid and take 3 big ladel fulls of sauce and puree in food processor and return to pot.
7. Add the rehydrated Soy Curls, give it a stir, cover and simmer for 25 minutes.
8. While sauce is simmering cook your pasta according to instructions. Drain but don’t rinse your pasta. Add drizzle of olive oil to the noodles, mix with tongs ( optional)
9. After 25 minutes remove sauce from heat, give it a stir. If sauce is to thick for your liking add little water. Season with salt & pepper if necessary
10. Enjoy sauce with your favourite pasta or polenta

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Notes

• I always end up adding a little water to sauce at the end or when I’m reheating left over sauce.
• Some people like to add a pinch of sugar to their sauce to cut acidity and or a couple tbsps plant milk. Feel free😊 I’m happy with flavour as is but everyone’s different! I sometimes add a pinch of cayenne though👍
• This recipe also works great with TVP ( textured vegetable protein), just add the 3/4 cup of tvp instead of soy curls but don’t hydrate just toss them in, you might have to add in a little extra water to sauce😊
• And also works great with lentils just add your cooked lentils in place of soy curls
• This recipe makes a lot of sauce so feel free to freeze some for a rainy day.
• Nutritional chart does not include liquid smoke

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