Vegan Bolognese (with Hidden Veggies)

Name: Vegan Hidden Veggie Bolognese
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 16 oz pasta of choice; 1 tablespoon olive oil; 1 medium onion; 1 medium bell pepper; 1 cup mushrooms (chopped); 1 medium carrot; 1/2 teaspoon salt; 10 oz. bag vegan crumbles ((like beyond meat) or see "meat" options below); 1 26 oz. jar pasta sauce; 1 1/2 cup green lentils; 1 14 oz package extra firm tofu; 1 1/2 cup TVP; 2 cups vegan ground beef

by Monica Davis on Sep 9, 2020 (updated May 19, 2025) 2 comments

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5 from 3 rating

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This meaty vegan Bolognese pasta sauce with hidden veggies is an easy, veggie-packed, and satisfying meal that the whole family will love! This recipe will satisfy your cravings for a meaty pasta sauce while sneaking in some vegetables too. It can also be made gluten-free and is packed with protein!

A close up of a plate of pasta covered in vegan bolognese sauce.

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This veggie bolognese sauce makes the perfect quick and easy weeknight meal since it can be whipped up in about 20 minutes from start to finish. You can add or subtract any vegetables that you want in this recipe and it will still come out delicious every time.

Make it super easy and use store-bought vegan beef crumbles or you can use tofu, lentils, or TVP to replace the meat in traditional Bolognese.

This recipe is

the best vegan bolognese you’ll ever eat!
kid-friendly.
packed with filling vegan protein.
full of healthy veggies.
can be gluten-free when served over gluten-free pasta

Meat replacements for bolognese

Bolognese sauce is a red tomato pasta sauce traditionally made with meat. To make it vegan you can swap out the meat with a few things…

Vegan Ground Beef

You can use my homemade vegan ground beef recipe made with TVP, mushrooms, and seasoning to create an authentic-tasting beef substitute.

Vegan crumbles

This is the quickest and easiest way and probably the most authentic tasting. You can find them in the frozen vegetarian meat section of your local grocery store.

Tofu

You can simply take a block of extra firm tofu, press it to get out as much liquid as possible, and then crumble it into a bowl. Drizzle soy sauce and spice and then use as you would the vegan crumbles. See the full tofu bolognese recipe here.

Lentils

Bring a pot of water to a boil, add 1 1/2 cups of green lentils, and boil for 18 minutes. Drain and rinse and put into a large bowl. Pour 2 tbsp of soy sauce or Bragg’s Liquid Aminos over the lentils and toss until coated. Then use them as you would the vegan crumbles. (This method makes it less processed and soy-free)!

TVP

Bring 3/4 cup of water to a boil, and add 3 tbsp of soy sauce or Bragg’s Liquid Aminos to the water and 1 1/2 cups of TVP. Stir and let the TVP soak up the liquid for about 5 minutes and then use it as you would the vegan crumbles. If you want to learn more about TVP check out my full guide to cooking with TVP.

A close up of pasta covered in vegan sauce with a basil leaf on top.

Hidden veggies

You can and any veggies that you like, but the ones that can chop up small work well. If you are feeding kids or a picky eater, use a food processor to chop them up very small and hide them completely.

My favorite veggies to add are:

Onions
Garlic
Celery
Bell peppers
Mushrooms
Carrots
Zucchini
Broccoli
Cauliflower (You can use the bags of riced cauliflower too).

How to make vegan bolognese

Step 1 – Start by cooking your pasta of choice al dente according to the package directions. (I like to use penne, rigatoni, or bow-tie pasta. Use spaghetti noodles for spaghetti bolognese.)

Step 2 – While the pasta is cooking, chop up the veggies of your choice into very small pieces. (A food processor works great for this. Just wash the veggies and toss them in. Pulse a few times until everything is finely chopped).

A collage of 2 pictures showing vegetables before and after being chopped in a food processor.

Step 3 – Add a little oil to the bottom of a large skillet and saute diced onions for about 3-5 minutes until they become translucent.

Step 4 – Add the chopped veggies and saute over medium-low heat for about 5 more minutes until they are soft.

Step 5 – Put in the package of “beef crumbles or your choice of vegan “meat” and cook over medium-high heat for an additional 5 minutes.

Step 6 – Pour in a jar full of vegan pasta sauce (or 3 cups roasted tomato sauce or roasted red pepper sauce) and simmer on low until it’s heated through.

A collage of 4 pictures showing the process steps for making easy vegan bolognese sauce with chopped veggies and Beyond meat.

Step 7 – Season with salt and pepper and some chopped parsley or fresh basil. Add a dash of red pepper flakes for a little heat if desired.

Step 8 – Serve hot over your choice of pasta and enjoy or use it in vegan lasagna, baked ziti, vegan ravioli, zucchini lasagna, vegan stuffed peppers, or even as a hearty sauce for vegan stuffed shells.

Pro Tips

You can use about 3-4 cups of any finely chopped veggies that you like in the sauce. It doesn’t have to be exact.
Chop the veggies up very small to hide them in the sauce for your picky eaters. You can cook the veggies a little longer to make them softer and less detectable too.

Gluten-free instructions

The bolognese sauce will be gluten-free if you use a gluten-free meat substitute like Beyond Beef Crumbles. The options for using my vegan ground beef recipe, lentils, TVP, and tofu are also gluten-free as long as you use a gluten-free soy sauce.

Tip for using gluten-free pasta: Make sure to boil GF pasta in slightly more water than you would boil wheat pasta. Drain it in a colander and rinse well until the water runs clear.

You can top your vegan Bolognese with some homemade vegan Parmesan cheese too!

Veggie bolognese sauce in a white pan being stirred with a wooden spoon.

Storing and freezing

You can make this pasta sauce ahead of time. It’s one of those sauces that just tastes better after the flavors have time to blend. It will keep well for up to 5 days in the fridge or you can freeze it for up to 3 months.

To store in the fridge- seal it in an airtight container.

For freezing – leave a little room for expansion and cover tightly. Or use a tightly sealed zippered freezer bag.

Reheating – defrost and prepare it on the stovetop or in the microwave, stirring every 15 to 20 seconds until hot.