The Very Best Vegan Bolognese

Sometimes you just want something classic. Nothing screams pasta like bolognese and I’ve made it my mission over the last few months to come up with a fool proof vegan bolognese that’s better than the original. You read that right – “better” than the original. This bolognese has everything, salty, umami, crunchy, you name it. Believe me when I say you will not be disappointed with this recipe.

When to eat

Every day should be bolognese day, but to get the best of your veggies I’d recommend eating this dish from September to early March.

Recipe Video


Serves 8
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

This meal is around 87% less polluting than the average UK meal.

  • Eating this recipe will save around 2.58 KG CO2e per person.
  • That’s equivalent to the emissions produced driving 21.30 KM in a modern car.
How do I calculate this?


  • 3 Medium Onion (peeled and loosely chopped)
  • 2 Medium Carrot (peeled and loosely chopped)
  • 2 Sticks Celery (loosely chopped)
  • 2 Cloves Garlic (peeled)
  • 500 g Chestnut Mushrooms (loosely chopped)
  • 150 g Walnuts
  • 2 Tablespoons Soy Sauce
  • 100 ml Red Wine
  • 2 Teaspoons Paprika
  • 2 Teaspoons Dried Oregano
  • 2 Teaspoons Sugar
  • 1 Tablespoon Balsamic Vinegar
  • 3 Tablespoons Tomato Paste
  • 2 (400g) Cans Plum Tomatoes (decanted and lightly crushed with your hands so no large pieces remain)
  • 600 g Pasta (cooked to packet instructions)
  • 2 Tablespoons Olive Oil
  • 25 g Parsley (finely chopped)


  • Place the 3 chopped onions, 2 carrots, 2 sticks of celery and 2 cloves of garlic in a blender and pulse until the vegetable pieces are much finer.
  • Heat 2 tablespoons of the olive oil in a deep pan over a low heat and add the onions, carrots, celery, garlic mixture. Cover with a lid and sweat the vegetables for about 10 minutes.
  • Whilst the vegetable mixture is sweating. Blitz the 150g walnuts in a food processor until it resembles a fine crumb. Remove the nuts and place into a large mixing bowl.
  • Next place the 500g of mushrooms into the food processor. Pulse until the mushrooms are shredded but not a paste. Don't be tempted to over process, you need some texture. Once shredded, add the mushrooms into the mixing bowl with the walnuts and evenly combine.
  • After your onions have nicely softened, tip in the blended mushroom and walnut mixture. Increase the heat of the pan and pour over the 2 tablespoons of soy sauce and 100ml red wine. Fry the mixture, stirring to make sure it doesn't stick, for about 5 minutes or until the mushrooms have lost much of their moisture and the red wine has completely reduced.
  • Now add the 2 teaspoons of paprika, 2 teaspoons of dried oregano, 2 teaspoons of sugar, 1 tablespoon balsamic vinegar and 3 tablespoons of tomato paste into the pan. Stir to combine the spices evenly throughout the vegetable mixture and fry for a further minute.
  • Tip in the 2 cans of plum tomatoes, stir to combine. Reduce the heat of the pan, cover and simmer for 40 minutes. Once simmered your sauce should be nice and rich, season to taste with a good helping of kosher salt and remove from the heat.
  • Serve the bolognese generously heaped over your pasta and topped with chopped parsley and some nutritional yeast.
4.65 from 14 votes

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    Leave a Reply


    • Ellie Parkes

      July 18, 2020 at 9:30 pm

      This was absolutely deliciousss!! Great taste, comforting and definitely a crowd pleaser. 100% recommend for vegans and non-vegans alike. This recipe makes tons which is great because, like standard bolognese, it’s even better the next day. I used packet lentils (which were also cooked in onion and bay leaf) which was a bit naughty but we had them in the house…

      • hugo

        July 19, 2020 at 7:51 am

        So great to hear – thanks Ellie! 😍