Vegan Bolognese

Vegan, Dairy-free Bolognese

So, I love a challenge.

I think veganizing recipes becomes more fun for me the more ingredients that need reworking and replacing. Today, I did a Vegan Bolognese – I mean, other than the mirepoix, conventional recipes basically contain butter, milk and ground meat. This version I created is not only vegan, it is significantly lower in fat and calories while maintaining that really rich, intense flavor and supple texture.


  • 1 TBS Olive Oil
  • 1 TBS Vegan Margarine or Coconut Butter
  • 1 Small Onion, Diced
  • 3 Whole Carrots, Diced
  • 3 Stalks Celery, Diced
  • 1 TBS Minced Garlic
  • 1 lb Veggie Meat – Can be store bought crumbles or TVP spiced at home to taste like ground beef or pork (I will have a recipe for that eventually)
  • 1 c Unsweetened Soy Milk (full fat or 3/4 c Lite Soy Milk and 1/4 c Soy Creamer)
  • 1 c Dry White Wine
  • 1 Pinch of Nutmeg
  • 2 TBS Fresh Basil, Chiffonade
  • 2 TBS Fresh Parsley
  • 2 Whole Bay Leaves
  • 1/4 c Nutritional Yeast
  • 1 28 oz Can Diced or Crushed Tomatoes with the juice
  • 1/4 c Tomato Paste


First we are going to sweat the vegetables. Put the onions, carrots, celery, margarine and oil in a heavy-bottomed Dutch oven and place over medium-high heat. Cook for about 10 – 15 minutes, stirring occasionally, until the vegetables are lightly browned.

Now add whichever veggie meat crumble you prefer and season with salt. Pour in the soy milk and nutmeg and cook, stirring occasionally to prevent sticking, until the milk has mostly evaporated.

Add the wine and cook, stirring occasionally, until it has almost completely evaporated, This may take up to 30 minutes. Dump in the entire can of tomatoes, juice and all, and the tomato paste. Stir the pot to combine everything well. Once the tomatoes have started bubbling, reduce the heat to the lowest setting so that the sauce is barely simmering.

Cook uncovered for up to 3 hours, stirring occasionally. If all of the liquid evaporates before the cooking time is up, add water 1/2 cup at a time as needed. When the time is up, make sure all the liquid has evaporated before you remove the sauce from the heat.

Cook a box of your favorite whole grain pasta according to directions and toss with the sauce.

Serves 10


Not only did the kids eat a couple servings each that evening, but ate it for leftovers a few days in a row. 5 of 5

All the grown-ups loved it and thought it was rich and delicious. Everyone said I could make it for them anytime. Glad they liked it!  5 of 5

This entry was posted in 15 Ingredients or Less, Dinner, Lunch, Main Dishes, special occasion, vegan, Vegetarian and tagged , , , , , , , , , , , , , , . Bookmark the permalink.

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