Vegan Bolognese Sauce Recipe (2024)

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Vegan Bolognese – the richest and most satisfying Italian sauce. Delicious San Marzano tomatoes are slowly simmered with red wine, bay leaves and deeply sauteed onions, which results in the most dreamy savory sauce. Finish it off with a bit of freshly made cashew cream and serve it over your favorite pasta for the perfect dinner.

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Vegan Bolognese Sauce

I just have to start by noting that this is not fake meat. The sauce is actually made with non-gmo, whole food soy curls that are rehydrated and minced before being simmered slowly in a rich, red wine and San Marzano tomato sauce. I use soy curls in my Vegan Chick’n with Broccoli recipe as well as my Vegetable Stew. They’re such a great substitute for meat, without being fake meat.

What is Bolognese Anyways?

Ragu Alla Bolognese is the official sauce of Bologna la Grassa. It’s a meaty, tender, and luscious red wine sauce. However, this version is made with meaty soy curls, incredible flavors, and all without the cholesterol and saturated fat. Vegan Bolognese is sure to play tricks with your mind, it’s that incredibly delicious!

Traditionally, milk or heavy cream is also added as a tenderizer, but since our soy mince is super tender already, I use just a tiny bit of cashew cream at the very end to smooth out the flavor profile but it’s totally optional. There’s really no acidity to tame down as using San Marzano tomatoes is the magic of all great, non-acidic, sweet tomato sauces.

How to Make Vegan Bolognese from Scratch

  1. Make the cashew cream – Rinse the cashew pieces and blend them with ¾ cup water until smooth. Chill until needed.
  2. Prep the soy curls – Cover and soak the soy curls in a bowl of hot water for 20 minutes. Wring out the water and chop them in a food processor until they gain the appearance of minced meat.
  3. Saute – In a cast iron pot, saute the onion, celery, and carrot in a dab of olive oil until soft. Add pepper flakes and a pinch of salt and continue to cook until the veggies gain some color.
  4. Add the wine – Add the minced soy curls and red wine to the veggies and allow to simmer until the wine is almost completely gone.
  5. Simmer – Crush the tomatoes and add them to the pot with the soy curls. Simmer for 45 minutes or until thickened.
  6. Serve – Remove the sauce from the heat and stir in half the cashew cream. Stir in the parsley. Pour over your favorite pasta and enjoy!

Tips + Variations

  • Storage – Store in a sealed container in the fridge for up to 4 days. Store in an airtight container, in the freezer, for up to 3 months.
  • Reheating – Stove top or in the microwave, if need be.
  • The veggies for Bolognese sauce – The holy trinity – a big onion, carrot, and celery. Additionally, bay leaves and a pinch of red pepper flakes make an appearance as well.
  • Chopping the soy curls – It will depend on the texture you prefer, but you can either use the food processor pulsing a few times, or chop them by hand.
  • Grate the carrot and celery – Traditionally, the celery and carrot get finely chopped. However, I prefer to grate them instead, you can do as you wish.
  • Don’t rush the sauce – Do not rush the sauce; low and slow is the way to go. Traditionally, this sauce would be simmering on low heat on a cold winter day, for the entire day, its deep aromas spreading through the neighborhood. Veggie stock or water would be added to the sauce, as needed, if it reduced too much. This recipe will be ready in an hour, but it’s still important that you do not rush it. Cook it on low, partially covered, until the sauce reduces and thickens to your liking. It tastes even better the next couple of days if you happen to have any leftovers and freezes well too.
  • Soy curls substitution – Instead of the minced soy curls you could go for a walnut mix, TVP, lentils, crumbled tofu, store-bought plant based “ground meat,” or this Mushroom Ragu I made with walnuts. Lentils simply don’t cut it for me, both flavor and texture wise, in Italian Bolognese sauce.
  • Best pasta for bolognese – Due to its thick and rich consistency, traditionally, rigatoni pasta is served, or a wide long noodle that can hold on to all that sauce. Bucatini, penne rigate, and even gnocchi are great here. Anything with ridges that can capture that good sauce is a great choice. Make sure to cook your pasta until Al Dente “to the tooth” so it holds up to the sauce.
  • Is it Healthy? – This hearty sauce is actually really good for you. It’s packed with clean plant based protein and micronutrients. Plus, you can opt for a WFPB & Plantricious version by omitting any oil and sauteeing your veggies in a splash of water so your recipe will be totally oil-free.
  • Soy curls vs TVPSoy curls are whole foods made from whole soybeans while TVP is a processed soy product. Once you mince up the soy curls, the texture is pretty similar, so use the curl, baby.

FAQs

  • How to use this sauce? Bolognese is a rich, meaty and flavorful tomato sauce. So, anything you would use a tomato sauce for would bode well with this too. For example, you could make spaghetti or vegan lasagna Bolognese, rigatoni bake and even pizza! It goes great over just about any pasta and can even be used for dunking appetizers in!
  • How to pronounce Bolognese? Bolognese is pronounced “bow-luh-naze.” The last part of the word is pronounced like the last part of mayonnaise. See? Nothing to it!

Vegan Sauces

  • Vegan Tzatziki Sauce
  • Fresh Heirloom Tomato Sauce
  • Vegan Puttanesca Sauce
  • Mango Avocado Sauce
  • Italian Peperonata Sauce
  • Cacio e Pepe

how to make vegan bolognese sauce

Vegan Bolognese Sauce Recipe (9)

5 from 4 votes

Vegan Bolognese

Lose yourself in the richest and most satisfying sauce when you make this Vegan Bolognese. Delicious San Marzano tomatoes are slowly simmered with bay leaves and sauteed onions, which results in a dreamy recipe. Finish it off with a bit of freshly made cashew cream and serve it over your favorite pasta for the perfect dinner.

Print Recipe

Prep Time:20 minutes mins

Cook Time:45 minutes mins

Soaking the soy curls:20 minutes mins

Total Time:1 hour hr 25 minutes mins

Ingredients

Cashew Cream

  • 1 cup cashew pieces
  • 3/4 cups water

US Customary - Metric

Instructions

Make the Cashew Cream

  • Rinse the cashew pieces then add them to a powerful blender (I used my Vitamix) together with 3/4 cups of water. Blend until smooth and creamy with the consistency of heavy cream. Refrigerate until needed.

Make the Bolognese Sauce

  • Place the soy curls in a large bowl and cover with hot water. Allow to rehydrate for 20 minutes and until the water has cooled off. Use your hands and wring out the excess water then add the soy curls to a food processor. Use the pulse button and chop them up until they have the consistency of minced meat. Alternatively you can chop them up by hand using a sharp knife.

  • Preheat a large enameled cast iron pot over medium low heat and saute the onion carrot and celery in a light drizzle of olive oil until softened. (Omit oil and use water for WFPB + Plantricious compliance).

  • Stir in the red pepper flakes and a pinch of sea salt and continue cooking until the veggie start to get a little color, stir often take care not to burn them.

  • Add the rehydrated chopped soy curls to the pan and pour in the red wine. Give it a good stir and bring to a simmer. Allow the wine to reduce almost completely.

  • Meanwhile transfer the canned tomatoes to a bowl and use your hands to crush them. Add them to the pot with the soy mince. Bring to a simmer, add the bay leaves, partially cover with a lid and simmer for a good 45 minutes until the sauce is thick and concentrated. Make sure to stir often so the sugars from the tomatoes don’t stick to the bottom and burn.

  • Adjust seasonings to taste with the nutritional yeast, salt and pepper.

  • Remove the sauce from heat and stir in half of the cashew cream. Taste add more as desired or save for drizzling when serving. Stir in the parsley and toss with your favorite pasta. (Rigatoni, pappardelle, bucatini, penne or any pasta shape with ridges that can hold on to that thick sauce will work).

WFPB +Plantricious

  • To make this recipe compliant make sure to not use any oil at all and saute your aromatics in a splash of water or veggie stock.

    Vegan Bolognese Sauce Recipe (10)

Video

Notes

  • Storage - Store in a sealed container in the fridge for up to 4 days. Store in an airtight container, in the freezer, for up to 3 months.
  • Reheating - Reheat over the stove or in the microwave, if need be.
  • Chopping the soy curls - It will depend on the texture you prefer, but you can either use the food processor like I do, or chop them by hand.
  • Grate the carrot and celery - Traditionally, the celery and carrot get finely chopped. However, you can definitely grate them instead, if preferred.
  • Don’t rush the sauce - Do not rush the sauce; low and slow is the way to go. Traditionally, this sauce would be simmering on low heat on a cold winter day, for the entire day, it’s perfume spreading through the neighborhood. Veggie stock or water would be added to the sauce, as needed, if it reduced too much. This recipe will be ready in an hour, but it’s still important that you do not rush it. Cook it on low, partially covered, until the sauce reduces and thickens to your liking. It tastes even better the next couple of days if you happen to have any leftovers.
  • Best pasta for bolognese? - Due to its thick and rich consistency, traditionally, rigatoni pasta is served, or a wide long noodle that can hold on to all that sauce. Bucatini, penne rigate, and even gnocchi are great here. Anything with ridges that can capture that good sauce is a great choice. Make sure to cook your pasta until Al Dente so it holds up to the sauce.

Nutrition

Calories: 325kcal | Carbohydrates: 30g | Protein: 28g | Fat: 7g | Saturated Fat: 1g | Sodium: 160mg | Potassium: 565mg | Fiber: 11g | Sugar: 13g | Vitamin A: 1735IU | Vitamin C: 15mg | Calcium: 206mg | Iron: 8mg

Course: Sauce

Cuisine: Italian

Keyword: pasta, plant based, Vegan Bolognese, vegan recipes

Servings: 8 people

Calories: 325kcal

Author: Florentina

Vegan Bolognese Sauce Recipe (2024)

FAQs

What does adding milk to Bolognese sauce do? ›

According to our Food Director Amira, not only does milk add a rich flavour to the bolognese, but it also “helps cut through the acidity of the tomatoes and red wine”. She adds: “It also makes the mince meat nice and tender, creating that melt-in-your-mouth deliciousness.”

How do you deepen the flavor of Bolognese sauce? ›

During cooking, you can further improve your meat sauce by adding other flavourings to boost complexity; a splash of worcestershire or even some soy which are both especially good with beef mince. My favourite Calabrian nonna adds a piece of pig skin the size of a cheese slice (ask your butcher).

Should you add milk or cream to bolognese? ›

The secret ingredient to a true Bolognese Sauce is milk (or cream), which is added in such small amount, you don't even know it's there. TIP: Bolognese Sauce is best made the day before to allow the flavors to develop. Cool the sauce, uncovered, and then refrigerate in an airtight container.

How do you add milk to bolognese without curdling? ›

Stabilize with a Starch

Starches like flour or cornstarch help stabilize the milk emulsion. This will prevent it from separating. A common technique is to thicken your sauce or soup with roux before adding the milk. This changes the makeup of the liquid and prevents curdling.

Why don't you put garlic in bolognese? ›

Unfortunately for garlic lovers, it has no place in a traditional bolognese as the dish doesn't usually involve aromatics - it rarely even involves a bayleaf.

What thickens a bolognese? ›

As the sauce simmers, the water in it will evaporate and the sauce will get thicker. You can also add a little bit of cornstarch to the sauce to thicken it without changing the flavor. If you don't mind altering the sauce's flavor, try adding grated cheese, tomato paste, or even mashed potatoes to thicken it.

Why add vinegar to bolognese? ›

And as an added bonus, both the plums and the vinegar have some great benefits for digestion, energy, and as an antibacterial boost. Umeboshi vinegar is a deep reddish purple. Perfect for adding both the depth of flavour and colour into our bolognese sauce!

Why do you put sugar in bolognese sauce? ›

The reason for sprinkling a pinch of sugar into a simmering saucepan of tomatoes is simple: sugar cuts the acidity of the tomatoes and creates an overall more balanced sauce. The exact acid levels in tomatoes can vary quite a bit depending on whether they're fresh or canned, the tomato variety, and the time of year.

Do Italians put sugar in Bolognese sauce? ›

Usually no. But putting (a very small bit) of sugar or even a tiny pinch of baking soda in the tomato sauce can help if it is too acidic, but this is only done if the person cooking it is really in a rush.

What's the difference between Ragu and Bolognese sauce? ›

Even though both are considered meat sauces and are thusly chunky, ragù is more like a thick tomato sauce with recognizable bits of ground beef within it. Bolognese, though, is creamier and thicker because it is made with milk. It is not considered to be a tomato sauce.

Do you have to add milk to Bolognese sauce? ›

Bolognese sauce, also known as ragù alla bolognese, is a classic Italian meat-based sauce that is typically made with milk or cream to add richness and depth of flavor. However, it is possible to make a delicious Bolognese sauce without using milk or cream.

Can you skip the milk in bolognese? ›

Bolognese no longer requires milk in it to be official, nor is it hard to make. Simmer a pot of this rich, meaty, ragù alla bolognese (no milk recipe) and toss it with some homemade pasta for your next Sunday supper. Inspired by the authorized recipe for bolognese governed by the Bologna, Italy, Chamber of Commerce.

Will adding milk thicken a sauce? ›

Adding milk to a sauce can help it thicken because of the proteins and fats present in the milk. When the sauce is heated, the proteins in the milk coagulate and cause the sauce to thicken. The fat in the milk also contributes to the thickness of the sauce.

What is the function of milk in a sauce? ›

Yep, you heard me right, milk. Most of us aren't used to adding dairy to tomatoey, meaty sauces, but adding milk to your bolognese adds such a richer depth of flavour, and results in much more tender meat.

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