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A white bowl of tagliatelle pasta topped with meat-like crumbles in bolognese sauce. Parmesan cheese in a small white bowl right next to it.
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The Meatiest Vegan Bolognese

Try our mouthwatering vegan bolognese made with the meatiest plant-based option. Combining tomatoes, veggies, vegan ground beef, and aromatic herbs, it's a satisfying, tasty twist on the classic dish. Ready in just 30 minutes, it's perfect for newer vegans seeking familiar flavors without meat. Give it a go and enjoy the delicious tastes of Italy in a plant-based way!
Course Main Course
Cuisine Dairy-free, Egg-free, Gluten-free, Italian, Soy-free, Vegan, Vegetarian
Keyword meatless spaghetti sauce, vegan bolognese sauce, vegan spaghetti bolognese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 634kcal
Author Nandi Barta

Equipment

  • Non-stick frying pan (10.5 inch / 26 cm)
  • our Cast-iron Skillet by UnoCasa

Ingredients

  • 14 oz Tagliatelle pasta
  • 1 cup TVP (Soy) - What is TVP?
  • 4 cup Veggie broth
  • 2 Tbsp Olive oil
  • 1 Onion (medium sized)
  • 2 cloves Garlic
  • 1 Carrots (medium)
  • 2 Celery stalk
  • 2 cup Sieved tomato puree aka Tomato sauce
  • 2 Tbsp Tomato paste
  • ½ cup Red wine
  • 1 Tbsp Soy sauce or tamari for gluten-free
  • 1 tsp Parsley
  • 1 tsp Thyme (dried)
  • 1 tsp Basil
  • Salt and Pepper to taste

Instructions

Prepare the ingredients

  • Cook pasta according to packaging instructions.
  • Peel and chop onion, garlic and celery stalk.
  • Peel and grate carrot.
  • Soak dry TVP in hot veggie stock for 10 minutes. Drain then squeeze TVP with a wooden spoon to remove excess moisture. In a frying pan, add 1 Tbsp olive oil and add TVP. Season it with a bit of salt and black pepper. Fry TVP until most of the remaining moisture is gone and it has a "minced meat" texture. It will take about 5-10 minutes (you can do this in parallel with making the sauce). Once ready take it off the stove.

Making vegan bolognese

  • Take a non-stick saucepan and add olive oil. On medium heat saute onions for 2-3 minutes.
  • Add grated carrots, chopped celery stalks, and garlic. Season it with parsley, thyme, basil, salt, and black pepper. Stir well and cook on medium-high heat for 5-7 minutes. It may stick to the bottom of the pan sometimes. Scrape it up with your wooden spatula. This will give more flavor to your sauce.
  • Add red wine and cook until it's almost entirely evaporated. Stir it from time to time.
  • Add tomato paste, soy sauce, and tomato puree. Stir well. Check for seasoning and add more salt and black pepper if needed. Bring to a boil and cook for 2-3 minutes.
  • Add the fried TVP. Stir well and cook for another 2 minutes. Ready to be served! Enjoy!

Video

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