Overhead view of a plate of spaghetti and bolognese sauce.

Vegan Bolognese Sauce

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan

This hearty vegan mushroom bolognese is easy to make but still delivers on flavour and nutrition. Enjoy with pasta for a healthy, comforting meal that’s perfect any night of the week.



  • 500 g white button mushrooms, chopped (approx. 4 cups) 
  • 1 medium onions, diced (1 cups, 175 g) 
  • 2 cloves garlic (10 g) 
  • 2 tbsp olive oil (25 g) 
  • 1 tbsp fresh thyme, leaves removed from step and chopped (or 1 tsp dry) 
  • 2 medium carrots, peeled and diced (2 cups, 275 g) 
  • 2 celery stalks, washed and diced (1 cup 150 g) 
  • 1 28 oz can crushed tomato (796 ml) 
  • 1 cup vegetable stock (250 ml)
  • 2 tsp salt 
  • 1 tsp fresh cracked black pepper


  1. In a medium sized saucepan heat olive oil over medium heat, sauté mushrooms, onion and garlic until mushrooms have cooked out and absorbed their liquid, approximately 6-7 minutes. 
  2. Add the thyme, carrots and celery, cooking for another 3-5 minutes stirring often to avoid any chance of burning. 
  3. Stir in the stock and crushed tomatoes. Allow to simmer lightly for an additional 15-20 minutes, stirring occasionally. When carrots are tender to the touch, blend bolognese with an immersion blender in pulses, until all of the vegetables have been blended.
  4. Add salt and pepper to taste.
  5. Stir in freshly chopped parsley or basil and serve over your favourite pasta, if desired. 


Leftovers can be stored in an airtight container in the fridge for 5 days or frozen for up to 3 months. Let cool before covering and storing.

Serving Options: pasta, fresh basil or parsley, lentil meatballs, tofu ricotta, vegan parmesan.


  • Serving Size: 1/6th of recipe
  • Calories: 137
  • Fat: 5 g
  • Carbohydrates: 20 g
  • Protein: 6 g

Keywords: vegan bolognese, vegan bolognese sauce