Vegan Bolognese Sauce

Vegan Bolognese is a rich and flavourful sauce, offering all the depth of flavour and heartiness you expect from traditional Bolognese without the meat.

Using textured soy protein, this satisfying twist on a classic makes for a protein-packed, comforting meal ready in 30 minutes, served over your favourite pasta. It is a budget-friendly plant-based dish ideal for weeknight dinners for the whole family.

Best meat substitutes for vegan Bolognese sauce

Bolognese is a meat sauce usually made from onions, carrots, celery, tomato and ground mincemeat. So what can you put in your Bolognese instead of meat?

Bolognese can be made vegan using lentils, ground walnuts and mushrooms, ready-made store-bought vegan mince or textured soy protein, as in this Bolognese sauce recipe. Textured soy protein is a budget-friendly, high-protein, plant-based alternative to mince.

What is textured soy protein?

Textured soy protein, also known as textured vegetable protein (TVP), is made of defatted soy flour, a byproduct of the process used to extract soybean oil.

The flour is dried into a flaky or chunky form, which you can purchase in a bag in the health food section of the supermarket. Most products contain one hundred per cent soy and natural colouring.

What does textured soy protein taste like in vegan dishes?

TVP has a neutral taste and slightly chewy texture, somewhat like mince.

It absorbs the flavours of whatever you cook it with. So, it is versatile and can be used in dishes where mince is typically used, such as chilli con carne, tacos, Thai mince lettuce cups, casseroles, stews and burgers.

Why TVP is great a high-protein meat alternative

TVP is an excellent source of protein for those following a plant-based or vegetarian diet. It contains about 50 grams of protein per 100 grams (dry weight), compared to lean beef mince, which contains around 20 grams of protein per 100 grams.

Once you rehydrate TVP, the protein content is comparable. Impressive, hey?

Further, textured soy protein is a complete plant-based protein containing all nine essential amino acids. It is also lower in fat and contains some fibre. So, it is a great meat substitute, where you would typically use mince.

However, TVP does not compare to mincemeat as a source of iron, zinc, and B vitamins, particularly vitamin B12. Vegans need to ensure they supplement these or get them from other sources.

Is textured soy protein (TVP) gluten-free?

TVP made from soy is naturally gluten-free, which is an advantage over some store-brought vegan mince that can contain wheat protein. Always check the label before purchasing.

How to use TVP as a vegan mince substitute

When using TVP as a mince replacement, rehydrate it before use or in the recipe. In this Bolognese recipe, I add additional water to rehydrate the TVP.

To replace mince, use 1 cup of dry TVP to 450 g (~ 1 pound) of mince.

Rehydrate it by covering it in boiling water or vegetable stock. Let it sit for 5–10 minutes until it has absorbed the liquid and becomes soft.

Depending on intended use, you can use it as is or drain any excess liquid and press it gently to remove excess moisture.

Ingredients for Bolognese sauce with TVP

To make this Bolognese sauce, you will require:

• Textured soy protein: Dry, straight from the bag.
• Olive oil: To sauté the onion and garlic. I use two tablespoons to increase the fat content as TVP is considerably lower in fat than mince.
• Onion and garlic: Classic Bolognese ingredients for flavour and texture.
• Carrot: Finely diced or grated carrot adds texture, taste and nutrition to the sauce.
• Diced tomatoes: Forms the base of the sauce.
• Water: Added to rehydrate the TVP.
• Vegetable stock powder: Gives a depth of flavour to the TVP and sauce and a light saltiness, although you could add additional salt or serve with salt.
• Smoked paprika: Adds a light smoky flavour and a little heat.
• Red chilli flakes: Adds a little heat and is completely optional.
• Tomato paste: Adds more depth of flavour than diced tomatoes on their own and some sweetness, which I find negates the need to add sugar to this Bolognese recipe.
• Balsamic vinegar: Adds sweetness and depth of flavour and colour to the sauce, causing the sauce to look even more mince-like. You could also use brown sugar. However, I find the balsamic vinegar has enough sweetness and takes the place of red wine, which is often used in making Bolognese sauce.
• Italian herbs: A mixture of oregano, basil, rosemary and thyme, and depending on the brand used, marjoram, parsley and sage. You could easily make your own herb combination or add a few sprigs of fresh thyme to the sauce while it is simmering for flavour.
• Black pepper: Adds a subtle heat and depth of flavour, which you can adjust to your taste preference.

How to make vegan Bolognese sauce

Simply sauté the garlic and onion in olive oil. Add the carrots, then spices with a pinch of salt.

Then, add the water, diced tomatoes, stock and tomato paste. Once the carrots soften, add the textured soy protein, balsamic vinegar and Italian herbs. Cook long enough for the soy protein to rehydrate and absorb the flavours.

Serving ideas for Bolognese sauce

You can serve any Bolognese sauce over pasta, such as spaghetti, or mix it into penne or spiral pasta. Simply sprinkle with Parmesan cheese or, if choosing to eat vegan or dairy-free, vegan Parmesan cheese, some fresh basil or parsley. Enjoy alongside garlic bread or a side salad.

Bolognese is versatile and can be used in various ways, such as:

• To make a pasta bake: Stir Bolognese sauce through pasta and defrosted frozen veggies. Place in a casserole dish, sprinkle with cheese and bake.
• Mixed through gnocchi: The meatiness of the sauce contrasts with the soft potato gnocchi. Serve stirred through or as a bake like above.
• In a lasagne: Use this Bolognese as a layer in a hearty vegan lasagne. Layer with roasted or grilled veggies and vegan white sauce. Sprinkle with Brazil nut Parmesan before baking.
• Over spaghetti squash: Either scoop hot Bolognese sauce over cooked spaghetti squash and eat it like spaghetti or layer it to make a spaghetti squash lasagna.
• On toast with melted cheese: A classic here in New Zealand is mince on toast. Simply serve hot Bolognese sauce on a piece of toast, cover in cheese and melt.
• In a pie: Another classic Downunder dish is mince pies. This sauce mixture could absolutely be used to make a pie with pastry.
• Over jacket potatoes: Scoop hot Bolognese sauce over jacket potatoes and melt cheese on top.

How to store leftover Bolognese sauce

Cooked Bolognese sauce lasts 3-4 days in the fridge in an airtight container or up to 3 months in the freezer.

To freeze, allow it to cool completely before transferring it to a freezer-proof container. To thaw, transfer the container to the fridge for 24 hours and reheat gently on the stove to serve.

Freezing it in single portions makes defrosting easier and makes for a quick meal for one.

When reheating, add a little water or broth if it has become too thick.

Have you tried this vegan Bolognese recipe? Share your thoughts.

I’d love to hear how your vegan Bolognese turned out. Did you make any changes to the recipe?

Share your experience in the comments below. Your feedback helps me improve future recipes and inspires others to try something new. Don’t forget to rate the recipe if you enjoyed it!

If you’re on Instagram, tag me @tansy_joyfuleating and use the hashtag #joyfuleatingmoment so I can see your delicious creations. Happy cooking!