Angled view of a bowl of spaghetti bolognese topped with parsley on a marble backdrop

Best Ever Vegan Bolognese

 Ingredient Notes

  • Vegan Mince: I like to use mince that mimics the real stuff as close as possible. In the UK we have Beyond Meat, Naturli, and Meatless Farm to name a few, which all do great vegan mince. It looks like the real stuff so you can work with it the same way. I know a lot of recipes also use tofu mince or a walnut mushroom mince which will also work great I just haven’t perfected a way of using them yet. For reference, I have used Meatless Farm mince.
  • Passata: Get one that is near enough 100% tomatoes, acidity regulators are fine as they keep the shelf life. Avoid any with added herbs, salt and sugar as that’s going to ruin the whole recipe.
  • Vegetable Stock: I have used powder/cubes here, not the pre-mixed vegetable stock you get. So it’s not 1.5 tsp of pre-mixed liquid vegetable stock. It’s the powder before that.
  • Pasta:¬†I’ve not included pasta instructions as you just want to cook the pasta as you go. In terms of choice, I love angel hair/Capellini and any other is wrong (just kidding it’s a personal choice).


Cooking Notes

  • Pay attention at every stage: Some recipes, if they are short and simple are pretty easy to follow. Bolognese is a simple dish but to get the complex deep flavour you got to do every stage just right. Take your time browning the mince, making sure it is all browned. Take your time sweating the onions, making sure their flavour is out. Make sure to fry off the paste etc, every step is crucial to get that bad boy flavour.

The Actual Best Vegan Bolognese Ever

Tried a lot of vegan bolognese and nothing comes close to this recipe! This is stolen from my mother in law, and that just by default means it's good.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dinner
Cuisine: Italian
Keyword: Pasta
Servings: 8 people, 16 Hobbits, 80 Fairies


  • 800 g Vegan mince (Meatless farm, Beyond Meat)
  • 10 tbsp Extra virgin olive oil
  • 1.5 Large white onion, diced
  • 3 Spring onions, sliced
  • 4 Cloves of garlic, minced
  • 1 tbsp Tomato puree
  • 190 ml Red wine, vegan (190ml/18.7cl
  • 970 g Tomato passata (no added herbs)
  • 1.5 tsp Vegetable stock (cubes/powder)
  • 2 tbsp Soy sauce
  • 1 tsp Dried oregano
  • Sea salt, to taste
  • Black pepper, to taste


  • Add 5 tbsp of olive oil to a large pan over medium heat. Crumble in the Vegan mince, browning it all slowly. When browned transfer to a bowl.
  • Add another 5 tbsp of olive oil to the pan over a medium to low heat. Add in white onion and spring onion, sweating them slowly.
  • When browned, add in the garlic and stir until fragrant.
  • Add in the puree and cook it out for around 2 mins (or until a slightly darker red).
  • Add the mince back in along with all the red wine. Cook until the alcohol has evaporated.
  • Pour in the passata and give everything a good mix.
  • Season with a little salt and pepper (underdo than over at this stage). Along with the vegetable stock.
  • Cover with a lid or foil and simmer for 25 mins.
  • Add in soy sauce and oregano, give everything a good stir. Cover and simmer for another 5 mins.
  • Check the seasoning and add more salt and pepper if needed.
  • Serve with the best pasta ever to go with bolognese... Angel hair (Capellini) or whatever you prefer topped with loads of nutritional yeast or vegan parmesan.


Mince used can be found here
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