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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!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Cuisine Italian
Servings 6

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.