Get over lentil bolognese! This vegan bolognese sauce contains walnuts, tomato, tofu, and fresh herbs. We use this Vegetable Bolognese Recipe to Make Vegan Spaghetti Bolognese or as stuffing for dishes like Baked Polenta, Ravioli, or even empanadas.
You could also call it a Tofu Bolognese recipe because we achieved our desired consistency by playing with different proportions of crumbly extra-firm tofu for texture and walnuts for richness while adding healthy fats.
We chose walnuts for this vegan bolognese sauce recipe because they have a more prominent content of fat, which helps deliver the expected creaminess of a rich and fatty meat Bolognese, which usually comes from fatty meat cuts.
Walnuts are great for providing creamy textures in their raw state and making a high-protein vegan meal. For instance, you can simply blend them with basil or arugula, add some extra common ingredients, and get a creamy, flavourful, and preservative-free pesto.
On top of all the amazing flavor, this sauce is very nutritious, as it is high in protein, provided by the tofu, and it is also rich in vitamins and minerals provided by veggies like carrots and healthy celery.
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💚 Why you will love it
- Nutrient-rich: High in protein and vitamins.
- Versatile: Use in pasta, polenta, empanadas.
- Heart-healthy: Omega-3 from walnuts.
- Flavorful: Fresh herbs and spices.
- Easy to make: Simple, one-pot recipe.
🧾 Ingredients
- Raw Walnuts: These nutty wonders add a rich, earthy flavor that mimics the meaty essence you'd expect in a traditional bolognese. Plus, they're a great source of Omega-3 fatty acids, giving your heart some love.
- Extra Firm Tofu: The real MVP for protein, extra firm tofu provides a chewy texture and absorbs flavors like a sponge. It's also low in calories and high in calcium, a win-win for your health game.
- Tomato Puree: This is the soul of the dish, offering that quintessential Italian richness and acidity. Tomatoes are packed with lycopene, a potent antioxidant that's good for your skin and overall health.
- Onion: Not just for tears, onions lend a sweet, aromatic base that's essential for building those complex bolognese flavors. They're also high in antioxidants and can help improve digestive health.
- Garlic: Elevates the flavor profile to next-level delicious and has the bonus of antimicrobial and anti-inflammatory properties. A little goes a long way in boosting immunity and spicing up the dish.
- Carrot: Adds a subtle sweetness and a vibrant color, balancing out the acidity of the tomato puree. It's a low-cal veggie loaded with beta-carotene, which converts to vitamin A in your body.
- Celery: It provides a crisp texture and a peppery kick that complements the other veggies. Fun fact, it's a negative-calorie food; you burn more calories digesting it than it contains!
- Basil Leaves: The herb that seals the Italian deal, basil brings a fresh, peppery aroma that takes your bolognese from "meh" to "mamma mia!" It's also rich in antioxidants and anti-inflammatory compounds.
Optional: red wine and/or tomato paste to make it richer. Plus kosher salt and black pepper to season.
See quantities and complete instructions in the recipe card.
Substitutions
- Nuts - if you have a nut allergy, you can substitute the walnuts for the same weight as extra-firm tofu.
- Herbs - feel free to change basil for oregano. It is a matter of personal taste. I tend to use more dried oregano for this easy vegan bolognese sauce as stuffing for vegan empanadas or polenta.
- Crushed tomatoes - you can use tomato canned tomatoes instead.
- Tofu - you can use your favorite vegan mince, soy curls, or mock meat.
- Pasta - use gluten-free pasta for a gluten-free pasta dish. You can also serve it with spaghetti squash or zucchini noodles.
🍽️ Equipment
You will need a food processor and a large saucepan.
🔪 Instructions
Making this vegan bolognese sauce is straightforward; everything goes into one pot.
- Crumble the extra-firm tofu with your hands and reserve.
- Clean and chop your veggies. Dice the onion, shred the carrot, mince the garlic, and finely chop the celery.
- Blend the walnuts in a food processor, but not too much. We don’t want it to become a paste.
Step 1. In a medium-large saucepan or large Dutch oven, add the oil. Set to medium-high heat, and add the garlic and onion. Stir until golden brown and the onion looks translucent. Add this point, add the celery, followed by walnuts, and stir fry for a minute.
Step 2: add the crumbled extra form tofu.
Step 3: stir in the red wine. This is optional, but we think it adds depth to the flavor and makes the sauce color a deeper red because the tofu better absorbs the wine’s color than the tomato’s puree. When you add the wine, you will notice that whatever might be sticking to the bottom of the saucepan will separate and become part of the sauce. This adds a lot of flavors, and it is called the Maillard reaction. This effect reduces the sugars present in the onion. You can choose to use tomato paste (extract) in replacement or in addition to the wine for a thicker and more red sauce.
Step 4: Add the Carrot. It should be shredded.
Step 5: Stir in the tomato sauce and finely chopped basil. Now lower the heat to medium-low. Keep frequently stirring to prevent the veggie crumbles from sticking to the bottom of the saucepan. Let the sauce cook for 30 minutes or until the desired consistency and flavor are achieved.
Step 6: Add fresh basil, salt and pepper to taste and serve immediately on cooked pasta. Use some pasta water to stir in the "meat" sauce.
Keep an eye out; you might want to add ½ cup of water if the sauce is too thick and the flavors are still not optional. This means more cooking is needed.
Hint: Italians say that if you don’t add salt to the boiling water, your pasta will never be well-salted.
💡 Expert tips
The texture is Key: The right texture is crucial for a satisfying bolognese. Crumble the extra-firm tofu with your hands to get a texture miming ground meat. Aim for a crumbled texture rather than a fine paste when processing the walnuts. This will add a nice bite to your bolognese and prevent it from becoming too mushy.
Layer the Flavors: Start by sautéing the garlic and onion until golden and translucent before adding the celery. This step is essential for building a flavor base. If you're using wine, add it after introducing the tofu and walnuts to deglaze the pan and incorporate any flavorful bits stuck to the bottom.
Adjust Consistency and Seasoning: The sauce's thickness can significantly affect its appeal. If it's too thick, don't hesitate to add water, ½ cup at a time, until you reach your desired consistency. Remember, the sauce will thicken as it cools, so aim for a slightly looser consistency than you think you'll need. Season with salt and pepper to taste, considering the flavors will concentrate as the sauce reduces.
Cooking Time Matters: Allow the sauce to simmer for 30 minutes to meld the flavors together. This slow cooking process is essential for a rich and developed taste. If the sauce seems too acidic, a longer cooking time can help mellow the tomato puree's sharpness.
Serve it Right: For an authentic Italian experience, serve your vegetable bolognese with pasta that holds sauce well, such as tagliatelle or pappardelle. Fresh pasta is ideal, but good quality dry pasta works well too. Remember to salt your pasta water for the best flavor.
📖 Variations
Thickness: we use this recipe to make many others, such as Stuffed Vegetables, Baked Polenta, as a filling for Vegan Empanadas Dough, potato casseroles, or simply for a nice bowl of pasta.
You can adjust the thickness of the vegetarian Bolognese sauce for any recipe by simply adding ½ cup of water at a time while cooking. Then, wait until the heat evaporates as much water as you want until you reach the desired consistency.
Spicy - add red pepper flakes (pepperoncini) to add a spicy note.
🥢 How to serve
Normally you just put it on top of your cooked pasta and optionally add some olive oil and parmesan. We love topping it with our Homemade Vegan Parmesan cheese with a base of walnuts and nutritional yeast or a base of sunflower seeds, which makes it cheaper.
You can also mix it before serving to make things easier in a family setting.
🥡 Storage
Leftover bolognese sauce freezes and thaws very well. We love making it in large quantities because we use it for many other recipes.
Simply store the tofu pasta sauce in an airtight container and keep it in the freezer for up to 3 months. To thaw, leave it in the refrigerator the night before using it. You will notice that after thawing, there will be liquid at the bottom, don't worry; it will be incorporated back into the sauce as you reheat it.
❓ FAQ
If you want to add some extra flavor, here are some suggestions.
You can add an organic vegetable broth cube and try some marjoram or oregano, garlic powder, and basil.
One that you would not think of but can add a very interesting note is a secret ingredient, and it will make your vegan bolognese taste as if it came straight from "la cucina della Nonna": Nutmeg. It really makes it taste like a traditional bolognese, definitely one of the best foods to eat in Italy, and also a super easy vegan sauce to make.
Just a pinch, but it will give your bolognese that special aromatic note.
You can use this tofu spaghetti bolognese for Tagliatelle, Pappardelle, or even as stuffing for your Ravioli.
Time: If you are using your veggie Bolognese sauce for dry pasta after 15 minutes have elapsed since you have added all the ingredients to the sauce, set the water to boil, add salt and a bay leaf, and then add the pasta. Cook as per package instructions.
In total, you need 5 minutes for your water to come to a boil and roughly 10 minutes for your dry pasta to be ready (read the instructions on the package). Remember to add a tablespoon of salt to your boiling water.
Fresh pasta typically needs from 3 to 5 minutes of cooking time; no more! That way, your pasta will be “al-dente.”
Pasta recommendation: although it is common to eat Spaghetti Alla Bolognese, if you want to be closer to the real Bolognese, as they eat it here in Italy, more specifically, in Bologna, choose Tagliatelle (which means cut pasta, Tagliare (verb) = to cut).
Tagliatelle, are like ribbons; they have a wider cut than the spaghetti but narrower than the Pappardelle. This allows more sauce to stick to a wider surface of your pasta, allowing you to have a more flavorful bite.
If you can get fresh pasta, even better. This is how to make easy Vegan Tagliatelle at home from scratch. It takes minutes.
📚 More Veganized, delicious vegan recipes
- Vegan Stuffed shells
- Pasta alla Puttanesca
- Risotto Alla Milanese
- No-fry Vegan Eggplant Parmesan
- 5-minutes vegan pesto
If you like protein-rich Italian meals, you will love our high-protein pasta sauce; check it out!
🎥 Video
⭐ If you try this vegan bolognese pasta recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
📋 Recipe
Vegan Bolognese Sauce Recipe (Tofu Bolognese)
Equipment
Ingredients
Optional:
- 1 tablespoon olive oil extra virgin, avoid if WFPB
- ⅓ cup red wine
- 2 oz tomato paste optional
Directions
- Crumble Tofu: Use your hands to crumble the extra firm tofu. Set aside.
- Prep Veggies: Give the veggies a good rinse under running water. Dice the onion, shred the carrot, mince the garlic, and finely chop the celery.
- Walnut Mix: Blitz the walnuts in a food processor, but be cautious; we're aiming for a crumbled texture, not a paste. Alternatively, finely chop them.
- Sauté: If using oil, heat it in a medium-large saucepan over medium-high heat. Start with the garlic, followed by the onion. Cook until golden and translucent. Now, add the celery.
- Introduce Protein: Fold in the crumbled walnuts, giving them a minute to integrate, then introduce the tofu.
- Wine Boost: For an added depth of flavor, pour in the optional wine. It not only adds taste but also helps in un-sticking any residue at the pan's bottom.
- Carrots & Tomatoes: Toss in the shredded carrots, tomato puree, and fresh basil. Reduce the heat to medium-low, stirring occasionally. Cook for 30 minutes. If desired, add tomato paste for a richer flavor. Too thick? Feel free to introduce ½ cup of water to adjust consistency.
- Final Touch: Season with salt and pepper to taste.
Video
Notes
You can adjust the thickness of the vegetarian Bolognese sauce for the recipe you are using, simply adding ½ cup of water at a time while cooking and wait until the heat evaporates as much water as you want.
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
Shelley
Oh my goodness, so excited about this! We actually aren't even completely vegan, but are always looking for great tofu recipes and ways to incorporate more plant-based recipes to replace meat. The combo of tofu and walnuts is ingenious. Seriously ... who needs the meat?!? Yum yum yum!
Gus
Hey Shelley,
We're thrilled to hear you enjoyed our Vegetable Bolognese! 🌱 It's awesome that you're exploring more plant-based options, even if you're not fully vegan. The tofu and walnut combo is a game-changer, right? It's all about that texture and flavor that makes you go, "Meat, who?" 😄
Thanks for giving our recipe a try and for the glowing review. Stay tuned for more delicious plant-based creations!
Cheers,
Gus & Joaco
dana
I *can* confirm that this is absolutely the best bolognese sauce. We have a vegan in our fam so when they come for dinner, I'm always excited for the challenge and I pretty much always come to you guys! This did not disappoint. Fantastic flavors and textures.
Gus
Hey Dana,
Wow, we're honored to be your go-to for plant-based recipes, especially for family dinners! It's fantastic to hear that our Vegetable Bolognese was a hit with everyone, vegan fam member included. Challenges like these are what make cooking so rewarding, don't you think?
Thanks for the amazing review, and we can't wait to keep serving up more tasty, vegan-friendly dishes for you and your family.
Best,
Gus & Joaco
Justine
This was delicious, and I loved the texture of it - didn't even miss the meat!
Gus
Hey Justine,
That's music to our ears! We're stoked to hear you enjoyed the vegan bolognese and didn't miss the meat at all. It's amazing how plant-based ingredients can come together to create such a hearty and satisfying dish, isn't it?
Thanks for leaving such a glowing review. We appreciate it!
Cheers,
Gus & Joaco
TAYLER ROSS
A good bolognese is something I've missed most since going vegan- this recipe was incredible and I didn't even miss the meat!
Gus
Hey Tayler, I'm thrilled to hear you enjoyed the vegetable bolognese! It's amazing how plant-based ingredients can still capture that hearty, comforting essence, right? Thanks for giving the recipe a try and for sharing your positive vibes. Cheers to more delicious vegan eats! 🌱
Kris
This was absolutely delicious with perfectly balanced flavors. Will definitely make again! Thank you for another fabulous recipe. 🙂
Gus
Hey Kris,
Thanks for your review! I am very glad you found the bolognese yummy! We appreciate your review!
Denay DeGuzman
Last week, friends brought this to a potluck we attended. It was sooo good. So tasty. I asked for the recipe and she was happy to share it. She found it here! ?
Gus
Nice! Our thanks to your friend! I am glad you loved this vegan bolognese sauce!