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 Pasta Dishes
- Vegan Alfredo Pasta
- Baked Vegan Mac and Cheese
- Vegan Carbonara
- Vegan Mushroom Stroganoff
- Vegan Vodka Pasta
- Vegan Goulash (American)
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 ½ 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
- ½ tsp Cayenne Pepper
- 1 Tbsp Dark Soy Sauce
- ½ 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 was delicious! I added a tbs of vegan worcestershire sauce, habit from making traditional bolog, and didn’t have a tin of lentils so used green lentils that I cooked before adding.
Awesome! Thanks for sharing Justina! 🙂
I also used some leftovers to make a shepards pie with a mashed potato topping – equally delicious!
Perfect! 🙂
Is there anything that can be used as a substitute to the tofu?
I don’t think so… sorry!
Pretty sure you can use cauliflower, i have used cauliflower to make vegan bolog and it worked out very well
Love your recipes, Alison! Do you happen to have any idea of something I could sub into this recipe for the mushrooms?
Hi Gayle! So glad you like the recipes. I think eggplant ‘might’ work. I haven’t tried it though but if you were in the mood to experiment I think it might be pretty tasty! 🙂
Just made this, it is the best vegan bolognese I’ve found and so much protein! I added finely chopped carrots and celery at the same time as the onion to give a bit more texture. Great recipe!
So glad you enjoyed it Hannah! Thanks for the wonderful review. 🙂
Yum!!! I’ve been looking for a bolognese recipe that wasn’t too “tomatoey” and this is just perfect. I had such faith in it I went ahead and made the full recipe for six even though it’s just me eating it. Thank you :o)
So happy to hear it was a success! Thanks so much for the amazing review! 🙂
Yet another great recipe amongst your collection!!! Before my husband and I became vegans, spag bol was pretty much a staple in our home. We have tried many, many, many (insert exhausted face emoji) alternatives and have always been disappointed. I was curious and excited to try this recipe as it contains a combination of ingredients I hadn’t tried before, and boy, did it go down a treat! The consistency is amazing (exactly as photographed) and so flavorsome. I added an extra half cup of tomato paste as that is one of my husband’s favourite ingredients, and will certainly be making this one on a regular basis!
So glad you liked the recipe! Really thrilled this one hit the spot! Thanks for the awesome review! 🙂
This is an excellent vegan recipe, and I am really pleased with the additional information you give in the description. It turns out very delicious!
Thanks so much Marcel! 🙂
Love this recipe!!!!
I love the Vegan Bolognese but it makes a LOT for two people. Can it be frozen to use in the future?
Hi Susan, I haven’t tried freezing this but I don’t see why not. Just let it thaw overnight in the fridge when you’re ready to use it. Otherwise keep it in the fridge and just enjoy leftovers for the next few days. It definitely keeps well in the fridge for 4-5 days. 🙂
this is really delicious and simple to make.. thank you 🙂
Awesome! Thanks so much Monika! 🙂
We honestly could not believe how good this was! This recipe is a keeper for sure.
Alison do you need to squeeze the water out of the tofu before mashing ?
Hi Bill, no you don’t need to press it first, just use it as is. You cook off any excess water in the process of cooking this recipe. 🙂
I’m going to try this with frozen firm tofu that’s been thawed. Freezing changes the texture and makes it more meaty and crumbly. It also absorbs other flavors more easily too.
HI i’m Looking forward to trying this recipe but nobody else in my house will eat vegan food i’m Wondering if it is ok to freeze?
Thanks
Hi Ruth, I haven’t tried freezing this but I think it should be fine! 🙂
Which type of lentils did you use? The recipe sounds delicious, I’m looking forward to trying it ?
Hi Susan, they were regular canned brown lentils. I just updated the recipe. 🙂
Thank you Alison ?