This vegan bolognese is made with tofu, walnuts, mushrooms and lentils for a hearty, satisfying, high protein and deliciously textured sauce.
This vegan bolognese is so tasty!
It’s a mix of walnuts, mushrooms, lentils and tofu with tomato and spices. Served with some spaghetti it is the most delicious vegan spaghetti bolognese you’ve ever had!
It’s also really easy. We wanted it to be really hearty and filling, and it is. It’s also really thick and ‘meaty’. Yes, I went there. It’s ‘meaty’ without being actually meaty.
Mushrooms are known for their ‘meaty’ texture and the mushrooms combined with the tofu and the walnuts really create that great bolognese texture. Lentils are really just a bonus! They add extra protein and fiber too.
And if you love a good bolognese then also check out our lentil bolognese, it’s also so good!
What Goes Into This Vegan Bolognese:
Ingredient Notes & Substitutions
- Cremini mushrooms – also known as baby bellas or portobellini mushrooms create awesome flavor and texture in this dish. You can also use white button mushrooms.
- Lentils – we used canned brown lentils but any cooked brown lentils will work great.
- Coconut sugar – is just to balance out the tartness of the tomato, but you can replace it with brown sugar or leave it out if you prefer.
- Extra firm tofu – works great in this recipe. It does not need to be pressed.
How To Make Vegan Bolognese
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- It’s really so easy to make this bolognese! You start off by mashing some tofu with a fork and then adding the tofu to a mixing bowl.
- Then you place some walnuts into the food processor and process until finely chopped and then add them to the mixing bowl with the tofu.
- Now add some sliced mushrooms to the food processor and process until they’re finely chopped and add them to the mixing bowl.
- Now add cooked lentils to the mixing bowl.
- Mix up the tofu, walnuts, mushrooms and lentils together in your mixing bowl.
- Now add some chopped onion and olive oil to a frying pan and sauté until the onions are softened.
- Add in the tofu/walnut/mushroom/lentil mix along with some crushed garlic, dried basil, oregano, cayenne pepper and dark soy sauce and stir fry for a couple of minutes letting the bolognese cook off some of the water, so it’s not too wet.
- Then add in tomato paste and crushed tomatoes and keep frying for a few minutes until you reach a good consistency.
- Lastly stir in some coconut sugar (for flavor balance) and add salt and pepper to taste. And there you have it! Delicious bolognese.
Pro Tips
Top tips for this vegan bolognese are to fry the walnut/mushroom/tofu/lentil mix until it’s no longer wet before you add in the tomato paste and canned tomato.
If you prefer your bolognese sauce to be more ‘saucy’ then add more crushed tomato than what we used in this recipe.
How To Serve Bolognese
Serve it over spaghetti with a little grated vegan parmesan cheese and some fresh basil on top for a delicious vegan dinner.
We found a brand of vegan parmesan cheese from Violife that we used here that was very tasty, but you can of course also make your own vegan parmesan cheese.
Recipe FAQ
This vegan bolognese is gluten-free if you use a gluten-free soy sauce (or sub for tamari) and serve it with gluten-free spaghetti.
Leftovers can be stored in the fridge and enjoyed over the next 4-5 days.
This vegan bolognese sauce is freezer friendly. Let it cool completely before freezing and then thaw overnight in the fridge.
More Delicious Vegan Pastas and Sauces
- Vegan Alfredo
- Vegan Pesto
- Baked Vegan Mac and Cheese
- Vegan Lasagna Recipe
- Vegan Carbonara
- Vegan Vodka Sauce
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Bolognese
Ingredients
- 8 ounces Extra Firm Tofu (226g)
- 1 cup Walnuts (100g) Finely Chopped
- 5 cups Cremini Mushrooms (480g)
- 1 and 1/2 cups Cooked Brown Lentils
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 Tbsp Olive Oil
- 1 Tbsp Crushed Garlic
- 1 tsp Dried Basil
- 1 tsp Oregano
- 1/2 tsp Cayenne Pepper
- 1 Tbsp Dark Soy Sauce
- 1/2 cup Tomato Paste (130g)
- 14 ounces Canned Crushed Tomato (400ml)
- 1 Tbsp Coconut Sugar
- Salt and Pepper To Taste
Serving (Optional):
- Spaghetti
- Vegan Parmesan Cheese
- Fresh Basil
Instructions
- Mash the tofu with a fork and add to a mixing bowl.
- Place the walnuts into the food processor and process until finely chopped and then add to the mixing bowl with the tofu.
- Add the mushrooms to the food processor and process until finely chopped and add to the mixing bowl.
- Add lentils to the mixing bowl.
- Mix up the tofu, walnuts, mushrooms and lentils together.
- Add the chopped onion and olive oil to a frying pan and sauté until the onions are softened.
- Then add in your tofu/walnut/mushroom/lentil mix along with crushed garlic, dried basil, oregano, cayenne pepper and dark soy sauce and stir fry for a couple of minutes letting the bolognese cook off some of the water, so it’s not too wet.
- Then add in the tomato paste and crushed tomatoes and keep frying for a few minutes until you reach a good consistency.
- Stir in the coconut sugar and add salt and pepper to taste.
- Serve over spaghetti and top with fresh basil and vegan parmesan cheese.
- Leftovers can be stored in the fridge and reheated the next day.
Video
Notes
- Cremini mushrooms – also known as baby bellas or portobellini mushrooms create awesome flavor and texture in this dish. You can also use white button mushrooms.
- Lentils – we used canned brown lentils but any cooked brown lentils will work great. If you’re using canned lentils then just use one 15 ounce can (drained).
- Coconut sugar – is just to balance out the tartness of the tomato, but you can replace it with brown sugar or leave it out if you prefer.
- Gluten-free – This vegan bolognese is gluten-free if you use a gluten-free soy sauce (or sub for tamari) and serve it with gluten-free spaghetti.
- Storing: Leftovers can be stored in the fridge and enjoyed over the next 4-5 days.
- Freezing: This vegan bolognese sauce is freezer friendly. Let it cool completely before freezing and then thaw overnight in the fridge.
- Nutritional information is for bolognese only and does not include spaghetti.
- This recipe was first published in November 2018. It has been updated with extra tips but the recipe itself is the same.
This recipe has been my introduction to the use of tofu. I have, in the past, been slightly cautious about using it. However, I am now a convert after trying it in this recipe for Bolognese. This will now become a firm family favourite. Thank you Alison for your recipes which are presented in easy to follow fashion. Full marks for adding the tips and substitutions for ingredients.
I’m so glad you enjoyed the recipe and also so pleased it was a good introduction to using tofu. Thanks so much for the wonderful comment! 🙂
Definitely going to try this as there’s hardly any cooking involved – lentils and spaghetti are simple additions. Looks scrumptious!
Hey Allison! I love your recipes, so I’m still giving this 5 stars though I haven’t even tried it yet lol:) What can I replace the tofu with if I don’t eat soy?
Thanks Casey! I’m not sure of a good sub, someone else in the comments suggested cauliflower! I haven’t tried it but maybe it would work! I would chop it up super fine. 🙂
I would use seitan, tofu or quinoa.
I would use seitan, if not GF, cauliflower rice or quinoa. Tofu is already in the recipe. I heard about using garbanzo tofu, which is easy to make. Good luck! Anna in Ecuador
Hello, if I don’t have walnuts, is there another nut I could use?
You could try a different nut like almonds.
Made this tonight. Absolutely delicious 🙂 I love the texture. Thank you ????
Hi Alison, I’m about to start cooking this recipe and wondering if lentil can be replaced with black beans?
Thank you.
Violetta
Hi Violetta, yes I think that would work!
Hello Alison! I love this recipe! I usually add a cinnamon stick while preparing the sauce. Acquires a fantastic taste!
Awesome! Thanks for the tip Albena! 🙂
Fantastic! I made it last night for dinner and thankfully I had doubled the recipe “just in case we really liked it”, lol. It’s a good thing I did! Thank you for the great recipe….it’s delicious!!
So happy to hear that Dawne! Thanks for sharing!
My first attempt resulted in failure, i used chestnut ( brown) mushrooms snd they were overpowering the whole dish. Will try white mushrooms next time. It had amazing texture, but I didnt like the strong mushroomy taste. ( my fussy 5 year old enjoyed it though) 🙂
This recipe looks great! We’re currently overloaded with regular white mushrooms…. could I use these instead of porterbellini?
Thanks for all of your fabulous recipes, I’ve made so many!
Yes white mushrooms will work perfectly as well! All the best! 🙂
Thank you! I made this the other night with the white mushrooms. Had to modify as I went along as I accidentally used double the amount of tofu (so added extra chopped tomatoes)!! Turned out lovely though 🙂 Thank you!
Awesome! So glad it worked out well. 🙂
My family loved this recipe, hoping to convert them all one day. It’s such a better way of eating healthy foods.
Love, love this recipe
Thanks so much Deb! 🙂
Thank you so much for this recipe! I made it this evening and my carnivore husband even liked it! Will definitely keep this in my regular recipes! ????
Awesome! Thanks Miranda! 🙂