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Vegan Spaghetti Bolognese: The Classic

Pasta with tomato sauce, who does not love it? And especially the classic: Sauce Bolognese. In this recipe I present you my favorite variant of Vegan Spaghetti Bolognese. Get ready!

volognese vegan bolognese sauce

There are many ways to make a vegan Bolognese sauce. With lentils, cauliflower, vegan ground beef, soy shreds or tofu.
However, the meat substitute in my Bolognese sauce is a mixture of mushrooms, carrots and nuts. The mushrooms give the sauce a great umami flavor and the nuts provide the bite. So there are quite a few vegetables hiding in my vegan spaghetti bolognese recipe.

First, grate the mushrooms and carrot. Alternatively, you can chop them. The pecans (or walnuts) are also chopped. Together, the three ingredients should make up the substitute for the ground meat. Fry everything with oil in a pan until browned.

Then add the onions and garlic to the mixture and fry them as well. When everything is browned, add tomato paste and red wine to the sauce. If you don’t want to use wine, you can also use balsamic vinegar. But please reduce the quantity. Cook the sauce until the wine has boiled away.

Now come the spices! Paprika, bay leaf, salt, pepper and sugar. Also add chopped tomatoes. Now everything is boiled down. This takes about 10-15 minutes.

vegan spaghetti bolognese

After this time, the sauce is filled with tomato puree and cooked again for 15 minutes. Do not forget the oregano! Yes, the sauce needs to cook for a while. But that’s what creates the savory flavor. And it’s worth it! Be sure to give the sauce a try.

Vegan Sauce Bolognese



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  • 1/2 Cup Pecans (or Walnuts)

  • 200g / 8 Oz Mushrooms

  • 2 Carrots

  • 1 Onions

  • 3 Garlic Cloves

  • 4 Tomatoes

  • 3 Tbsp. Tomato Paste

  • 1 Cup Red Wine (alternatively 1/2 cup balsamic vinegar)

  • 1 tsp. smoked Paprika

  • 1 Bay Leaf

  • 1 tsp. Sugar

  • 1 tsp. Salt

  • 1 tsp. Pepper

  • 2 Cups Water

  • 2 Cups Tomato Puree

  • 1 Tbsp. dry Oregano


  • Shred the mushrooms and the carrots. Grind the nuts. Mince the onion, garlic and tomatoes.
  • Fry the mushrooms, carrots and nuts in oil until browned.
  • Add the onions and garlic. Continue frying.
  • Add tomato paste and red wine. Simmer the sauce until the liquid is gone.
  • Now add the paprika seasoning, bay leaf and tomatoes. Fill the sauce with water. Season it with salt, pepper, sugar.
  • Cover the pan and cook the sauce until the liquid is gone.
  • Fill with tomato puree, season with oregano and continue cooking the sauce for about 20 minutes.

Recipe Video

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