This easy meaty vegan Bolognese pasta sauce with hidden veggies is an easy yet healthy and filling meal that will make the whole family happy! Made with your choice of lentils, tofu, TVP, or vegan crumbles, this recipe will satisfy your cravings for a meaty pasta sauce!
This sauce is easy enough for a weeknight meal, you can whip this dish up in about 20 minutes start to finish.
Tip: Chop the veggies up very small to hide them in the meaty sauce and kids will eat them all up!
Vegan Bolognese is:
- Kid-friendly
- Packed with vegan protein
- Full of healthy veggies
- Gluten-free
- Hearty
- Satisfying
What should I use as the “meat” in vegan 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 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 2 tbsp of soy sauce or Bragg’s Liquid Aminos over the tofu and then use as you would the vegan crumbles.
- 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 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, add 3 tbsp. of soy sauce or Bragg’s Liquid Aminos to the water and 1 1/2 cup of TVP. Stir and let the TVP soak up the liquid for about 5 minutes and then use as you would the vegan crumbles.
What veggies should I put into my Bolognese?
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
- Bell peppers
- Mushrooms
- Zucchini
You can also add:
- Broccoli
- Cauliflower (You can use the bags of riced cauliflower too).
- Carrots
How do I make vegan Bolognese?
- Start by cooking your pasta of choice according to package directions.
- While the pasta is cooking, chop up veggies of 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).
- Add a little oil to the bottom of a large skillet (a 12-inch iron skillet works great) and sauté the veggies on medium-low for about 5 minutes. (If using onions, put them in first and allow them to cook for about 3 minutes before adding other veggies).
- Add your choice of vegan “meat” and cook for an additional 5 minutes.
- Pour in your favorite jar of vegan pasta sauce and simmer it on low until heated through.
- Serve hot over your choice of pasta and enjoy!
Tip for making perfect gluten-free pasta:
- If you use gluten-free pasta, make sure to boil it 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!
Want more easy vegan pasta sauces?
These are my family’s other favorite ways to top pasta…
Did you make this recipe? Leave a comment and rating below, I would love to know what you think!
A meaty vegan pasta sauce made with vegan crumbles, lentils, tofu, or TVP to make a gluten-free and vegan meat sauce.
- 16 oz bag pasta of choice (I use brown rice quinoa pasta for gluten free)
- 1 medium onion
- 1 medium bell pepper
- 1 cup mushrooms chopped
- 10 oz. bag vegan crumbles (like beyond meat)
- 1 jar pasta sauce
- 1 1/2 cup green lentils
- 1 lbs extra firm tofu
- 1 1/2 cup TVP
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Start by cooking your pasta of choice according to package directions.
-
While the pasta is cooking, chop up veggies of 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).
-
Add a little oil to the bottom of a large skillet and sauté the veggies on medium low for about 5 minutes. (If using onions, put them in first and allow them to cook for about 3 minutes before adding other veggies).
-
Add your choice of vegan “meat” and cook for an additional 5 minutes.
-
Pour in your favorite jar of vegan pasta sauce and simmer it on low until heated through.
-
Serve hot over your choice of pasta and enjoy!
You can also make this recipe with lentils, tofu, or TVP. This is how...
- 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 2 TBS of soy sauce or Bragg's liquid Aminos over the tofu and then use as you would the vegan crumbles.
- Lentils - Bring a pot of water to a boil, add 1 1/2 cups of green lentils and boil for 18 minutes. Drain, 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 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, add 3 tbsp. of soy sauce or Bragg's liquid Aminos to the water and 1 1/2 cup of TVP. Stir and let the TVP soak up the liquid for about 5 minutes,then use as you would the vegan crumbles.
You can add any vegetables that you like to the recipe. (Just be sure to chop them up very small). Other veggies that work well are...
- broccoli
- cauliflour
- carrots
- zucchini
