Easy Vegan Spaghetti Bolognese

My lifelong obsession with pasta began early. Growing up, pasta was the only non-Indian dish my mom felt comfortable making—just boil noodles and add a jarred sauce. Simple, satisfying, and comforting.

As I got older and began experimenting in the kitchen, I discovered a whole world of pasta sauces—pesto, brown butter and sage, creamy Alfredo-style sauces—many of which were naturally vegetarian. But one sauce I never got to try was traditional Bolognese, a rich, meaty ragu from Bologna, Italy, usually made with ground beef.

That changed last year when I decided to create my own Easy Vegan Spaghetti Bolognese. My husband was prepping for a half marathon and needed to carb-load the night before the race. I whipped up this hearty plant-based version using ingredients I had on hand—and it’s been a regular dinner in our home ever since.

Why You’ll Love This Easy Vegan Spaghetti Bolognese

This vegan Bolognese is:

• High in protein thanks to TVP (textured vegetable protein)

• Rich, hearty, and satisfying—just like the classic!

• Totally meat-free and dairy-free

• Budget-friendly and made with pantry staples

• Perfect for pasta, lasagna, or sandwiches!

Ingredients for Vegan Bolognese Sauce

The key to this easy vegan spaghetti Bolognese is the texture and flavor. Here’s what you’ll need:

• TVP (Textured Vegetable Protein): Made from soy protein, TVP is high in protein and low in fat. You can find it in the flour or natural foods section of your grocery store or order it online (I like Bob’s Red Mill).

• Aromatics: A base of onions, mushrooms, and carrots creates depth. No mushrooms? Sub in celery!

• Tomato Sauce: For that classic rich flavor. I use passata, or tomato sauce without any seasoning as my base! But you can use jarred pasta sauce as well.

• Herbs and Seasonings: Garlic, oregano, fennel, and basil for a flavorful sauce!

How to Make Easy Vegan Spaghetti Bolognese

1. Rehydrate the TVP in hot water or broth.

2. Sauté the vegetables until soft and golden.

3. Add the TVP and tomato sauce, then simmer to let the flavors develop.

4. Toss with spaghetti and top with fresh basil or vegan Parmesan.

That’s it! A hearty, protein-packed vegan dinner ready in under 30 minutes.

More Ways to Use Vegan Bolognese Sauce

This vegan Bolognese is super versatile:

• Layer it into a vegan lasagna

• Serve it over zucchini noodles for a low-carb option

• Make a Philly-inspired sandwich called a Gizmo , which I LOVED during my college days: Slather a French roll with the sauce, top with mozzarella, sliced bell peppers, and onions, then wrap in foil and bake at 350°F for 20–30 minutes until melty. SO GOOD! It’s basically pizza in a sandwich form.

Whether you’re plant-based or just trying to eat more veggies, this Easy Vegan Spaghetti Bolognese is a satisfying, protein-rich meal that even meat-lovers will enjoy. It’s now a staple in our home and I hope it becomes one in yours too!

Don’t forget to tag me on Instagram @milkandcardamom if you make it—I’d love to see your creations!

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Vegan Spaghetti Bolognese

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• Author: Milk and Cardamom
• Total Time: 40 minutes
• Yield: 6 1x
• Diet: Vegetarian

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Description

An easy vegan bolognese sauce made with TVP, that had all the protein and flavors of a traditional bolognese sauce.

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cup TVP
• 1 cup vegetable stock, hot
• 2 tbsp olive oil
• 1/2 cup onion, finely shopped
• 1/2 cup carrot, finely diced
• 1/2 cup Cremini mushrooms, finely chopped
• 2 tbsp garlic, minced
• 1/4 tsp red chili flakes (or to taste)
• 1/4 cup white wine (optional)
• 1 tbsp tomato paste
• 3 cups tomato puree
• 1/2 tsp fennel seeds
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 lb spaghetti, cooked

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Instructions

1. Add TVP and 1  cup of hot vegetable stock to a small bowl and set aside.
2. Add olive oil to a large saucepan over medium heat. Once hot, add onions and saute for 1 minute. Then add carrots, mushrooms, garlic and season with a pinch of salt. Saute for 8 minutes.
3. Add rehydrated TVP and red chili flakes and saute for 3 minutes over medium-high heat. Add white wine to deglaze. Once the white wine has evaporated off add tomato paste and mix well. Saute for 3 minutes.
4. Add tomato puree, 1/2 cup vegetable stock, fennel, oregano, and basil and stir well. Cover and simmer for 10 minutes. The sauce will be nice and thick when it’s done.
5. While the sauce is cooking, cook 1 lb of spaghetti.
6. Top your cooked spaghetti with generous spoonfuls of the bolognese sauce and enjoy.

• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Main
• Cuisine: Italian

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