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vegan bolognese sauce on a plate atop spaghetti

The Best Vegan Bolognese Sauce

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5 from 13 reviews

  • Author: Verna
  • Total Time: 1 hour 15 minutes
  • Yield: 8-10 Servings 1x
  • Diet: Vegan


This Easy Vegan Bolognese Sauce is hearty, meaty, and a delicious take on a classic Italian recipe. It comes together in one pot using pantry-staple ingredients and is layered with rich flavors!



For sauce:

  • 1 -2 tablespoons oil or vegan butter
  • 1 large yellow onion diced
  • 4-6 cloves of garlic, chopped
  • 1 large rib of celery, diced
  • 1 med-large carrot, grated
  • 1 and 1/2 lbs (680g) cremini mushrooms, chopped smallish
  • 1 tablespoon fresh rosemary, finely chopped - don't skimp
  • 1 teaspoon granulated garlic
  • 1 teaspoon fennel powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon celery salt
  • 1/2 teaspoon dried oregano
  • 1 tablespoon Better Than Bouillon Vegetarian No Beef soup Base 
  • 1 tablespoon Braggs liquid aminos, lite Tamari or soy sauce
  • 1/2 teaspoon liquid smoke
  • 1/4 cup nutritional yeast
  • 1/3 cup dry white wine
  • 2 cans San Marzano whole tomatoes (28 oz each)
  • 1/2 cup water plus more if needed

Optional 'meat' add in (pick one) 

  • 1 cup soy curls, measured then rehydrated and chopped
  • 1/2 to 1 pack vegan ground beef, or crumbles, cooked (like beyond meat, impossible burger, Gardein, etc,..)
  • reg or spicy vegan Italian sausages
  • 1 cup or so cooked red lentils
  • 3/4 cup TVP

For serving:

  • cooked pasta or polenta
  • vegan parmesan


  1. First gather and prep all ingredients. Add herbs and spices to a bowl and set aside. Add whole tomatoes to a large glass mixing bowl and with your hand gently squish the tomatoes to break then down into smaller pieces. Set aside.
  2. Add the onions, garlic, celery, carrots, mushrooms, oil and a pinch of salt & pepper to a large pot/ Dutch oven and sauté on medium heat ( if avoiding oil sauté in water or broth). Cook for 10 minutes or so until veggies start to soften and the mushrooms release their juices.
  3. Now add the herbs, spices, Braggs, Nutritional yeast, bouillon, liquid smoke and wine. Simmer for a couple of minutes. Stir in the tomatoes. Cover and simmer for 30 minutes stirring occasionally.
  4. After 30 minutes remove lid and take 3 big ladle fulls of sauce, puree then return to pot (optional). Stir in cooked ground 'beef'/ protein of choice, if using. Cover and simmer for 15 minutes.
  5. Remove from heat add some water and seasonings if needed. If you like your sauce sweeter add a pinch or two of sugar to taste. Serve over pasta or polenta, sprinkle with vegan parmesan and enjoy!


  •  add a pinch of cayenne for little heat
  • Meal prep: This recipe makes a lot of sauce so feel free to portion and freeze some for a rainy day.
  • To store and freeze: sauce will keep covered in fridge for up to 5 days and freezes well.

This post was originally published Nov, 2018 and has been updated with new photos and more. The recipe itself is unchanged

  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Mains, Gluten free,
  • Method: Stovetop
  • Cuisine: Italian