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Vegetable Bolognese Sauce

Name: Vegetable Bolognese Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup chopped yellow or sweet onion; 4 cloves garlic (, minced); ¼ - 1 teaspoon sea salt (, depending on if you use jackfruit or mushrooms (taste first before adding)); Drizzle of olive oil to saute (, or broth if oil free); 2 cans jackfruit (14 ounces each) (, or 2 pounds mushrooms (see note)); 1 cup chopped carrots; 1 cup chopped celery; 1 tablespoon dried thyme; ½ - 1 teaspoon red pepper flakes; 1 cup dairy free milk (, I used cashew); ½ cup red wine (, use broth if you don’t want to use wine); ¼ cup tomato paste; 1 tablespoon Tamari (, or soy sauce if not gluten-free); Pasta of choice (, gluten-free if needed); Vegan Parmesan

By Sophia DeSantis, Reviewed by Anjali Shah on July 15, 2025

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I absolutely love making this Vegetable Bolognese Sauce. It’s full of rich flavor from jackfruit, tomato paste, and hearty veggies, and it comes together in just 30 minutes. I usually serve it over gluten-free pasta, and it’s always a favorite in my house.

A blue bowl filled with vegetable bolognese mixed with spaghetti and a spring of thyme

Since switching to a plant-based diet, I’ve missed my Grandma’s authentic Bolognese sauce! She spent all day making that sauce, and as a busy mom, I wanted to create something that tasted just as good as grandma’s, but vegan-friendly without sacrificing that meaty texture similar to my favorite jackfruit tacos.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Vegan Pasta Recipes!

📋 Recipe Card

I’ve tried all kinds of veggies, but jackfruit wins every time for texture. It even fooled my meat-loving friend when I made him a vegan pulled pork sandwich last week. Now I’m using it in this veggie Bolognese and it’s officially part of our weekly dinner routine.

👩🏽‍🍳 Why I Love This Recipe

I still think about my grandma’s sauce! But now that I have created this nutritious vegan Bolognese sauce in a fraction of the time using wholesome plant-based ingredients, I actually prefer it to the original. The caramelized vegetables and jackfruit combined with the tomato paste and red wine creates such an incredible depth of flavor that even my Italian friend can’t stop raving about it.

I start by sauteing onions and garlic until fragrant. Then I add shredded jackfruit, carrots, celery, and spices till everything becomes nicely caramelized and aromatic, which is when the aromas spread through the house! Next, I pour in dairy-free milk, red wine, tomato paste, and tamari, stirring as it bubbles and transforms into this thick yummy sauce. While that’s happening, I cook our favorite gluten free pasta and always save a cup of the starchy water. It’s my secret for getting that perfect saucy consistency every time! Finish with some vegan parmesan cheese on top, and your family will be licking their plates 🙂

I love it when wholesome ingredients create such wonderful flavors! It’s a comforting sauce I can make in a hurry using one pan and a few pantry staples. My boys always have second helpings, and I always make extra to store some for a quick midweek dinner. Whether I’m cooking for my family or bringing it to my friends’ dinner parties, this 30-minute recipe never lets me down!

🥘 Ingredients

The perfect mix of ingredients creates the best vegetable Bolognese sauce. Here’s what I always use:

Veggies: I start with onion, garlic, carrots, and celery to build a savory base. They add depth and a little natural sweetness to the sauce.

Hearty texture: I use jackfruit most of the time because it shreds up just like meat. Mushrooms work great too if that’s what I have on hand.

Flavorful Ingredients: A pinch of thyme, a little heat from red pepper flakes, and a splash of tamari give the sauce the savory kick we all love.

For the Sauce: Tomato paste, red wine, and a bit of dairy-free milk create a thick and creamy sauce that coats the pasta perfectly.

🔪 How To Make

The fact that this veggie Bolognese sauce is ready in just 30 minutes is what I love most. It takes only three simple steps and it’s done. Here’s what to do:

Sauté the veggies: I cook the onion, garlic, jackfruit, carrots, celery, and seasonings in a pan over medium heat. I keep stirring until everything softens and starts to brown.

Jackfruit and chopped vegetables being cooked in a pan

Simmer the sauce: I pour in the dairy-free milk, red wine, tomato paste, and tamari. Then I let it cook down, stirring often, until the sauce thickens.

Pan with a wooden spoon mixing a vegetable bolognese sauce

Finish and serve: I spoon the sauce over warm pasta and top it with a little vegan Parmesan. It’s ready to serve and always gets clean plates at my table.

Fork twirling in spaghetti mixed with vegetable bolognese

💭 Expert Tips

My #1 Secret Tip for making this veggie Bolognese is to prep the jackfruit before you cook it. I always rinse and drain it first, then pull it apart with my hands or a fork so it looks like little shreds. It helps the sauce cook up right and gives it a hearty texture my family love.

Other Tips To Keep In Mind:

Let it simmer: Even though it’s ready in 30 minutes, I sometimes let it simmer just a little longer if I have time. It helps the flavors blend and the sauce thicken even more.
Use good tomato paste: I go for a thick tomato paste since it’s the base of the sauce. It gives the Bolognese that deep flavor without needing a ton of extras.
Taste as you go: Once the sauce has simmered, I give it a quick taste and adjust the seasoning if needed. Sometimes I’ll add a splash more tamari or a tiny pinch of salt.
Go easy on the wine: A little goes a long way. I measure it out and let it cook down before adding the rest of the ingredients so it doesn’t overpower the sauce.

📖 Variations

I’ve made this sauce a bunch of different ways and they always turn out tasty. Here are a few easy ideas you can try next time.

Lentil Bolognese: I add 1 cup of cooked brown or green lentils to the sauce near the end. It adds more protein and makes the meal a little more filling.

Creamy: I like stirring in 1 to 2 tablespoons of cashew cream or extra dairy-free milk at the end. I love how it makes the sauce creamy and smooth without changing the flavor too much.

Make it Spicy: If I want more heat, I add up to 1 teaspoon of red pepper flakes or a pinch of chili powder while the veggies are cooking. It’s just enough to give the sauce a little kick.

🍽 Serving Suggestions

This vegetable Bolognese is incredibly versatile and works with so many different meals beyond traditional spaghetti. I love using it to make vegetarian lasagna roll-ups for a fun twist on classic lasagna that my boys think is fancy. Ha!

When I host our weekly pizza night, I’ll pour it over these delicious stuffed vegetarian zucchini pizza boats or use it as a base for a veggie supreme pizza. On our cookout days, I’ll serve my delicious sauce with grilled vegetable kabobs and grilled corn. There are so many meals you can level up with my favorite veggie Bolognese sauce. Once you make a batch, you’ll want to put it on everything!

🧊 Storage Directions

Refrigeration: I keep leftovers in an airtight container in the fridge for up to four days.

Freezing: I freeze the sauce in portions using small containers or freezer bags. It keeps well for up to three months and makes for an easy dinner later.

Reheating: I reheat it on the stove over medium heat, adding a splash of water or dairy-free milk if it’s too thick.

❓Recipe FAQs

Can I use fresh tomatoes instead of tomato paste?

You can if that’s what you have, but I usually stick with tomato paste because it makes the sauce taste rich and flavorful in a short amount of time. If you want to use fresh tomatoes, I’d cook them down first so they’re soft and the juices are mostly gone. That way, the sauce still turns out thick and hearty like it’s supposed to.

What kind of wine should I use?

I usually use whatever red wine I already have open, something dry like a cabernet or merlot. If I don’t have wine, I’ve skipped it before and used veggie broth with a splash of balsamic vinegar to give it that same kind of deep flavor.

Can I hide extra veggies in this sauce?

Absolutely. I love tossing in whatever veggies I need to use up. A handful of spinach, grated zucchini, or even a few peas all mix in nicely and the kids never complain. It’s one of my favorite ways to sneak in a little extra nutrition without making a separate side dish.

🥣 More Vegan Pasta Recipes!

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