The best Vegan Bolognese Pasta recipe ever! This is the ultimate vegetarian bolognese pasta sauce that is gluten-free, paleo-friendly and so flavorful and delicious with your favorite pasta!

The best Vegan Bolognese Pasta recipe ever! This is the ultimate vegetarian bolognese pasta sauce that is gluten-free, super easy to make and so flavorful and delicious with your favorite pasta!

Ok ok so as someone who eats meat – I am freaking impressed with how this recipe turned out you guys. Making a vegan bolognese sauce has been one of the most requested recipes on the blog for dinner. And this one surely delivers flavor and taste and it is super easy to make.

I love that this recipe is one the whole family will enjoy too. Jord, Ez and I all gobbled it up and I served it over some brown rice spaghetti. It is really good over anything so feel free to use any noodles or veggie noodles you want. If you want to make this paleo-friendly, then use some veggie noodles.

This recipe is one of those that will be on our weekly rotation for things to make for an easy dinner. It is mushroom based too, which you’d never know! Plus I add in some walnuts for texture and it’s not one of those vegan recipes that will have meat eaters complaining either. I promise this is one of those recipes that will satisfy anyone and everyone. Plus it tastes so good served with some garlic bread on the side too – YUM!If you make this recipe, let me know in the comments below! I hope you guys love it as much as we do!!

The best Vegan Bolognese Pasta recipe ever! This is the ultimate vegetarian bolognese pasta sauce that is gluten-free, super easy to make and so flavorful and delicious with your favorite pasta!The best Vegan Bolognese Pasta recipe ever! This is the ultimate vegetarian bolognese pasta sauce that is gluten-free, super easy to make and so flavorful and delicious with your favorite pasta!

What ingredients you need for vegan bolognese pasta sauce:

How to make homemade vegetarian and paleo-friendly bolognese pasta sauce: 

  1. Heat a large pan over medium-high heat and add oil, mushrooms and onion and sauté for 5 minutes or until fragrant
  2. Add in carrots and garlic and cook another 5 minutes on medium heat
  3. Make a small space in the pan in the center of the veggies and add tomato paste and cook for 30 seconds on medium heat and then mix into veggies
  4. Add coconut aminos and seasoning and cook for another minute
  5. Turn up the heat to medium/high and add in the wine and mix well. Cook for about 3 minutes  and reduce heat and add in tomatoes, broth and walnuts
  6. Bring the sauce to a low boil then simmer for about 15-20 minutes or until sauce thickens to liking
  7. Add in sea salt and black pepper to taste and serve on top of your favorite pasta, zucchini noodles, anything! I also add some shaved parm or a dairy-free cheese

A few of my other favorite pasta recipes:

Healthy Vegetarian Enchilada Pasta (gluten-free)

5-ingredient Creamy Squash Pasta (vegan + gluten-free)

Delicious Paleo Spaghetti Squash Lasagna Boats

The Easiest No-Boil Baked Pasta Recipe (gluten-free)

The best Vegan Bolognese Pasta recipe ever! This is the ultimate vegetarian bolognese pasta sauce that is gluten-free, super easy to make and so flavorful and delicious with your favorite pasta!

Print
Print

The Best Vegan Bolognese Pasta Recipe!

★★★★★

5 from 2 reviews

Print

The best Vegan Bolognese Pasta recipe ever! This is the ultimate vegetarian bolognese pasta sauce that is gluten-free, paleo-friendly and so flavorful and delicious with your favorite pasta!

Ingredients

Scale
  • 2 tablespoons live oil or avocado oil
  • 1 lb shiitake mushrooms – or your favorite mushrooms
  • 1/2 onion, chopped
  • 1 large carrot, chopped and peeled
  • 2 garlic cloves, minced
  • 3 tablespoons tomato paste 
  • 1 tablespoon coconut aminos
  • 1/2 teaspoon Italian seasoning
  • 1/3 cup dry red wine
  • 1 28-ounce can crushed tomatoes
  • 1/2 cup veggie broth – or bone broth if not vegan works too!
  • 1 cup raw walnuts

Instructions

  1. Heat a large pan over medium-high heat and add oil, mushrooms and onion and sauté for 5 minutes or until fragrant
  2. Add in carrots and garlic and cook another 5 minutes on medium heat
  3. Make a small space in the pan in the center of the veggies and add tomato paste and cook for 30 seconds on medium heat and then mix into veggies
  4. Add coconut aminos and seasoning and cook for another minute
  5. Turn up the heat to medium/high and add in the wine and mix well. Cook for about 3 minutes  and reduce heat and add in tomatoes, broth and walnuts
  6. Bring the sauce to a low boil then simmer for about 15-20 minutes or until sauce thickens to liking
  7. Add in sea salt and black pepper to taste and serve on top of your favorite pasta, zucchini noodles, anything! I also add some shaved parm or a dairy-free cheese
  • Author: Rachel