Vegan Bolognese Sauce

Vegan Bolognese Sauce Recipe

By Loving It Vegan

🔪Prep Time: 15 mins

👩‍🍳Cook Time: 20 mins


1 8oz (~220g) Block Extra Firm Tofu

1 cup (100g) Walnuts (Finely Chopped)

18oz (500g) Brown Mushrooms (Portobellini)

1 15oz (425g) Can Brown Lentils (Drained)

1 Onion (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 (130g) Tomato Paste

1 14oz (400ml) Can Crushed Tomato*

1 Tbsp Coconut Sugar

Salt and Pepper to taste


1Mash the tofu with a fork and add to a mixing bowl.

2Place the walnuts into the food processor and process until finely chopped and then add to the mixing bowl with the tofu.

3Add the mushrooms to the food processor and process until finely chopped and add to the mixing bowl.

4Add the drained lentils to the mixing bowl.

5Mix up the tofu, walnuts, mushrooms and lentils together.

6Add the chopped onion and olive oil to a frying pan and sauté until the onions are softened.

7Then 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.

8Then add in the tomato paste and crushed tomatoes and keep frying for a few minutes until you reach a good consistency.

9Stir in the coconut sugar and add salt and pepper to taste.

10Serve over spaghetti and top with fresh basil and vegan parmesan cheese.

11Leftovers can be stored in the fridge and reheated the next day.

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