Vegetarian Bolognese-style spaghetti sauce
- Preparation 30 min
- Cooking 1 h 30 min
- Servings 10
- Freezing Absolutely
Ads
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! 🍝🔥
Ads
Ads
✅ 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! 🍝🔥
Ads
Ads
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
Ads
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!
Ads
Ads
Ads
Ads