Vegetarian Bolognese-style spaghetti sauce

Vegetarian Bolognese-style spaghetti sauce
  • Preparation 30 min
  • Cooking 1 h 30 min
  • Servings 10
  • Freezing Absolutely
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Vegetarian Bolognese-style spaghetti sauce

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Hearty Vegetarian Spaghetti Sauce (Bolognese-Style): A Flavor-Packed Meatless Twist

Looking for a rich, thick, and satisfying spaghetti sauce without the meat? This vegetarian Bolognese-style sauce is the ultimate plant-based alternative, packed with savory flavors, hearty textures, and nutrient-dense ingredients. With a base of grated extra-firm tofu, mushrooms, and slow-simmered tomatoes, this sauce delivers the same depth and richness as a classic Bolognese—without any meat.

The secret to a delicious meatless spaghetti sauce? Slow cooking and layering flavors. This recipe combines onions, garlic, celery, carrots, zucchini, baby spinach, and Italian-seasoned diced tomatoes to create a sauce that’s bursting with flavor. Plus, a touch of herbs and spices ensures every bite is packed with Italian-inspired goodness.

Perfect for meal prep, this sauce freezes beautifully, making it ideal for quick, stress-free weeknight dinners. Serve it over classic pasta, zucchini noodles, or even use it in a vegetarian lasagna for a versatile, protein-packed meal that everyone will love.

Ready to upgrade pasta night? This hearty, veggie-loaded spaghetti sauce will keep you coming back for more! 🍝🔥

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Tips & Tricks for the Best Vegetarian Spaghetti Sauce

🔥 Boost the Flavor

  • Sauté the onions, garlic, and tofu until golden to build deep, rich flavor.
  • Let the sauce simmer for at least 45 minutes—the longer it cooks, the better it tastes!
  • Add a splash of soy sauce or miso paste for extra umami, making it taste even more like traditional Bolognese.

🍅 Perfect the Texture

  • Grated extra-firm tofu mimics ground meat, giving the sauce a hearty bite.
  • Mushrooms add depth and a meaty feel—try portobellos or shiitake for extra richness.
  • If the sauce is too thick, thin it out with a little vegetable broth or water.

🌿 Customize It Your Way

  • Want a spicy kick? Add red pepper flakes or a pinch of cayenne.
  • Prefer a touch of sweetness? Swap the sugar for a drizzle of maple syrup.
  • For extra protein, stir in cooked lentils or chickpeas.

❄️ Storage & Freezing Tips

  • Refrigerate: Store in an airtight container for up to 5 days.
  • Freeze: Let the sauce cool completely, then freeze in portioned containers or freezer bags for up to 3 months.
  • Best way to reheat? Warm it on the stovetop with a splash of water or broth, or microwave in 30-second intervals.

With these tips, you’ll have a rich, flavor-packed vegetarian spaghetti sauce every time! 🍝🔥

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Vegetarian Bolognese-style spaghetti sauce

  • 1 yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 stalks of celery, sliced
  • 2 large carrots, halved lengthwise and sliced
  • 454 g extra-firm tofu grated
  • 1 teaspoon Italian spices
  • 1/2 teaspoon thyme
  • 1 tub (142 g) baby spinach, finely chopped
  • 1 zucchini, diced
  • 2x 769 ml cans diced tomatoes with Italian spices
  • 2 x 680 ml cans Hunts sauce with tomatoes, onions, fine herbs and spices
  • 2 tablespoons sugar
  • 2 bay leaves
  • 227 g white mushrooms, cut in half
  • Salt and pepper from the mill

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Preparation

  • In a large Dutch oven heated over medium heat, place the onion and garlic and drizzle with olive oil. Cook stirring 3 to 4 minutes.
  • Add the celery and carrots, add a good drizzle of olive oil and season with salt and pepper. Cook for 7 to 8 minutes.
  • Add the tofu, Italian spices and thyme then mix. Cook 3 to 4 minutes.
  • Add the spinach and zucchini then season with salt and pepper. Cook for 1 minute, stirring constantly.
  • Except for the mushrooms, add the rest of the ingredients, season with salt and pepper and toss to combine. Bring to a boil, reduce heat to low and simmer for 1 hour, uncovered. Stir from time to time.
  • Add the mushrooms, mix and cook for 15 minutes!
Frequently asked questions

Absolutely! In fact, the longer it sits, the better the flavors develop. You can make this sauce up to 5 days in advance, and it reheats beautifully.

– No tofu? → Swap it for lentils, crumbled tempeh, or cooked quinoa for a hearty texture.

– Want a different flavor? → Add fresh basil or oregano at the end of cooking for a bright, aromatic finish.

– Need a thicker sauce? → Stir in tomato paste or let it simmer longer to reduce excess liquid.

– Let it simmer longer on low heat to naturally thicken and concentrate the flavors.

– Stir in a spoonful of tomato paste to add body and richness.

– For extra thickness, mix a small amount of cornstarch with water and add it gradually to the sauce.

Vegetarian Bolognese-style spaghetti sauce
Our sommeliers suggest
Karim Vionnet Vin de Kav Chiroubles 2020
Beaujolais, France
Produced by Karim Vionnet, this Gourmand Chiroubles is available on mineral notes, as well as notes of small strawberry fields and pink and white pepper. Glouglou, delicious, fruity at will and expressive, it is a perfect wine for this bolognese-style vegetarian spaghetti sauce, among others. See the product
Rousse
Pie Braque
Redhead of English inspiration, this Mild Ale will offer you notes of toast and caramel. These aromas will come to combine with this vegetarian spaghetti sauce which will offer aromas from Maillard's reaction following his long boiling. The roasted flavors of the sauce, accompanied by the grilled notes of beer will quickly make you forget the absence of meat. In addition, beer is also vegetarian! See the product

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