Looking for a hearty, plant-based version of the classic Italian favorite? This Vegan Spaghetti Bolognese delivers all the rich, savory flavors you love while being completely meat-free. I’ve perfected this recipe to create a sauce that’s thick, chunky, and packed with protein – you might even fool some meat-eaters with this one!
Ingredients
- 1 package (16 oz) spaghetti
- 2 cups textured vegetable protein (TVP) or crushed mushrooms
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 2 cans (28 oz each) crushed tomatoes
- 3 tablespoons tomato paste
- 1 cup vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: nutritional yeast for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook until vegetables soften, about 5-7 minutes.
- Add garlic and cook for another minute until fragrant. If using mushrooms instead of TVP, add them now and cook until they release their moisture.
- If using TVP, add it along with the vegetable broth and let it rehydrate for 5 minutes, stirring occasionally.
- Add crushed tomatoes, tomato paste, and all dried herbs. Stir well to combine.
- Reduce heat to low, cover, and let simmer for 30-40 minutes, stirring occasionally. The sauce should thicken nicely.
- Meanwhile, cook spaghetti according to package instructions in well-salted water.
- Taste the sauce and adjust seasoning with salt and pepper.
- Serve the hot sauce over cooked spaghetti, topped with nutritional yeast if desired.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Recipe Notes
- The sauce can be made ahead and stored in the refrigerator for up to 5 days.
- For a gluten-free option, use gluten-free pasta and ensure your TVP is certified gluten-free.
- The key to a flavorful sauce is letting it simmer long enough for the flavors to meld together.
- If the sauce becomes too thick, thin it out with a splash of vegetable broth or pasta water.
- For extra umami flavor, add a tablespoon of soy sauce or miso paste to the sauce.
- Leftovers freeze beautifully for up to 3 months – just store the sauce separately from the pasta.
Vegan Spaghetti Bolognese
Looking for a hearty, plant-based version of the classic Italian favorite? This Vegan Spaghetti Bolognese delivers all the rich, savory flavors you love while being completely meat-free. I've perfected this recipe to create a sauce that's thick, chunky, and packed with protein – you might even fool some meat-eaters with this one!
Ingredients
- 1 package 16 oz spaghetti
- 2 cups textured vegetable protein TVP or crushed mushrooms
- 1 large onion finely diced
- 3 cloves garlic minced
- 2 carrots finely diced
- 2 celery stalks finely diced
- 2 cans 28 oz each crushed tomatoes
- 3 tablespoons tomato paste
- 1 cup vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: nutritional yeast for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook until vegetables soften, about 5-7 minutes.
- Add garlic and cook for another minute until fragrant. If using mushrooms instead of TVP, add them now and cook until they release their moisture.
- If using TVP, add it along with the vegetable broth and let it rehydrate for 5 minutes, stirring occasionally.
- Add crushed tomatoes, tomato paste, and all dried herbs. Stir well to combine.
- Reduce heat to low, cover, and let simmer for 30-40 minutes, stirring occasionally. The sauce should thicken nicely.
- Meanwhile, cook spaghetti according to package instructions in well-salted water.
- Taste the sauce and adjust seasoning with salt and pepper.
- Serve the hot sauce over cooked spaghetti, topped with nutritional yeast if desired.
