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Vegan Bolognese Sauce Recipe

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4.4 from 40 reviews

A rich and hearty Vegan Bolognese Sauce made with finely chopped cremini mushrooms, ground walnuts, and a blend of savory vegetables simmered in a tomato and red wine base. This gluten-free, plant-based sauce is perfect for topping your favorite pasta or enjoying as a flavorful, nutritious meal.

  • Total Time: 45 minutes
  • Yield: 5 servings

Ingredients

Main Ingredients

  • 1.5 tablespoons grapeseed oil (or preferred oil)
  • 16 ounces cremini mushrooms, finely chopped (substitute baby bella mushrooms)
  • 1 medium onion, grated
  • 2 medium carrots, finely grated
  • 4 cloves garlic, minced or crushed
  • 1 tablespoon tomato paste
  • 2 tablespoons gluten-free tamari, low sodium (or soy sauce)
  • 2 teaspoons Italian seasoning
  • 1/2 cup red wine
  • 28 ounce can crushed tomatoes
  • 1 cup vegetable broth, low sodium
  • 1 cup walnuts, ground into a coarse meal or finely chopped
  • 2 tablespoons nutritional yeast (optional)
  • 1 bay leaf
  • Salt and fresh cracked pepper, to taste

Instructions

  1. Heat the pan. Heat a large pan with high sides over medium-high heat. Add the grapeseed oil and wait until it’s hot and shimmering.
  2. Sauté mushrooms. Add the finely chopped mushrooms and cook until they release their moisture, reduce in size, and are slightly browned. The pan should be mostly dry after about 7-8 minutes.
  3. Add aromatics. Reduce heat to medium, then add the grated onion, grated carrots, and minced garlic. Sauté until softened and cooked down, about 3-4 minutes.
  4. Incorporate tomato paste. Create a small open space in the pan for the tomato paste to directly touch the pan surface. Cook it for 30 seconds, then stir it into the vegetable mixture.
  5. Add seasonings. Stir in tamari and Italian seasoning. Cook for 30-60 seconds until fragrant.
  6. Deglaze with wine. Increase heat to medium-high and pour in the red wine. Cook, stirring occasionally, until the wine is almost completely reduced, about 2-3 minutes. Return heat to medium.
  7. Add remaining ingredients and simmer. Stir in crushed tomatoes, low sodium vegetable broth, ground walnuts, nutritional yeast if using, and bay leaf. Bring to a simmer, then reduce heat to low and simmer gently for 10-15 minutes or until the sauce thickens and flavors deepen.
  8. Finish and serve. Season with salt and freshly cracked pepper to taste. Remove the bay leaf and take the sauce off the heat. Let it rest a few minutes to thicken further. Serve over freshly cooked pasta or your preferred base.

Notes

  • The grated carrots add natural sweetness and texture to the sauce.
  • Use gluten-free tamari to keep the recipe gluten-free; regular soy sauce can be substituted if gluten is not a concern.
  • The nutritional yeast is optional but adds a cheesy, nutty depth and additional nutrients.
  • Simmering the sauce longer will develop deeper, richer flavors.
  • Ground walnuts mimic the texture and richness that meat would provide in traditional Bolognese.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Gluten Free, Vegan

Find it online: https://allyumcooks.com/vegan-bolognese-sauce-recipe/