Rich, savory, and, meaty, this vegan Bolognese recipe is loaded with plant-based protein and is 100% delicious! It’s so satisfying and flavorful, you’ll feel like you’re eating out at your favorite Italian restaurant at a fraction of the cost.

When my kids were in grade school, one of the most requested dinners was my Bolognese sauce. They simply called it spaghetti and we enjoyed it a couple of times a month. One summer we had an Italian exchange student from Rome, and, with her mad pasta skills, she helped me fine tune the recipe.

My original recipe was meat-based, so to create a vegan version that was just as rich and savory, I turned to my youngest daughter, Janelle, who is now a vegan chef in Manhattan for advice. She had been perfecting a “meat” dish made from pecans simmered in an umami sauce and blended to the texture of ground beef or sausage. Bingo. The rich pecans taste incredibly meaty and create the perfect texture in this scrumptious plant-based take on the Italian classic.

This vegan Bolognese tastes restaurant style fancy but all the ingredients can be found in your natural grocer, and most are pantry friendly. It’s downright delicious and I know you’re going to love it!

Why this recipe works

Meaty

To make an authentic tasting vegan mince we simmer rich pecans in a salty umami broth made from coconut aminos, tamari, and vegetable broth. Fennel seeds give it a spiced sausage flavor while a healthy scoop of oregano adds earthiness. The soft pecans are then blended in a food processor to create a meaty texture.

Rich tasting

Traditional Bolognese has just a touch of cream. It carries all the lovely flavors together without you even noticing it’s there. This vegan version has ¼ cup of coconut cream for added richness and depth of flavor.

Wholesome and filling

This vegan Bolognese sauce is thick and loaded with wholesome ingredients like pecans, vegetables, and coconut cream. It clings to pasta and is super savory and satisfying all while delivering healthy fats and plant-based protein.

Can easily be made at home

Most of the ingredients are shelf-stable and you may already have many of them in your pantry! Once you gather all your ingredients, this recipe is similar to making soup or stew.

Time-saving tip!

Sautee your vegetables while the pecans are simmering away on the stovetop. The pecans should be ready at just about the same time you have deglazed your vegetables with red wine.

Can this vegan Bolognese be made gluten-free & oil-free?

Absolutely! To make it gluten-free, simply use gluten-free pasta. All the other ingredients are naturally gluten-free. To make it oil-free, sauté the onions in water instead of oil. The richness in this wholesome recipe comes from pecans and coconut cream.

Tips for making restaurant-style vegan Bolognese

Small dice your onions and carrots. This adds to the meaty texture of the sauce.

Use tomato paste that comes in a tube. It will taste richer and sweeter than canned tomato paste which can leave a metallic and acidic taste in your mouth.

Splurge on San Marzano tomatoes. Considered the Holy Grail of canned tomatoes, they are famed for their balance of flavor that combines sweetness, tomatoey intensity, and just the right amount of acid.

Use a “good” red wine. You don’t have to go crazy here, just use a wine that you would feel comfortable serving to a dinner guest. Then you’ll have most of a bottle to enjoy with the meal. If wine’s not your thing, deglaze the pan with 2 tablespoons of good quality balsamic vinegar.

Substitutions

You can swap out the pecans for walnuts. The pecans are sweeter and have a meatier texture, but walnuts are the best substitute.

If you don’t have San Marzano tomatoes on hand or can’t find them in the grocery store, use canned whole tomatoes and crush them by hand or simply use canned crushed tomatoes.

Feel free to use brown sugar instead of coconut sugar, if you like.

If red wine is off your list, deglaze the vegetable mixture with 2 tablespoons of good quality balsamic vinegar.

Every time I make this hearty and wholesome recipe, I fall in love with it all over again and reminisce of the many hands that helped perfect it. From my kitchen to your table, enjoy!

Keep scrolling for step-by-step instructions and photos!

Ingredients for The Best Vegan Bolognese

Pecan “Meat”

1 cup (125g) of pecans
½ cup of vegetable broth
2 tablespoons of coconut aminos
1 tablespoon of tamari
1 teaspoon of fennel seed
1 tablespoon of dried oregano

Ragu Sauce

1 large white onion (2 cups) finely diced
2 tablespoons of olive oil or 3 tablespoons of water for sautéing
1 teaspoon of kosher salt
6 cloves of garlic, minced or pressed
2 medium carrots (1 cup) small diced
2 teaspoons of dried thyme
2 tablespoons of tomato paste
½ cup of red wine
1 large can (28 oz / 794g) of San Marzano tomatoes (crushed by hand)
¼ cup (2 oz) of coconut cream (the kind that comes in a can)
1 tablespoon of coconut sugar
Salt and pepper to taste
1 pound of tagliatelle, pappardelle, or fettuccine noodles cooked to al dente in salted water
1 handful of fresh basil for garnish

Makes 4 generous servings

How to make The Best Vegan Bolognese

Step 1:

1. **First, make the pecan “meat**”. Add all of the ingredients to a small cooking pot, over medium-high heat. See that the pecans are covered in the liquid. Stir the spices in and bring to a boil.

Step 2:

2. Reduce the heat so that the liquid is simmering. Let it simmer away until all the liquid is absorbed, and the pecans are soft, about 15 minutes.

Step 3:

3. Pile the pecan mixture into a food processor and use the pulse setting to blend it into a coarse, crumbly meal that looks like ground beef. Season with salt and pepper to taste.

Steps 4-5:

4. **Make the ragu sauce**, while the pecans are simmering. Preheat a large saucepan, over medium-high heat until a splash of water creates a sizzle. Pour in the olive oil (or water for oil-free) and then add the onions. Sprinkle with salt and sauté until translucent and golden, 7-10 minutes. Add water, 1 tablespoon at a time if the onions begin to dry out.
5. Add the garlic and sauté until fragrant, one minute more.

Step 6-7:

6. In go the carrots, thyme, and a few twists of black pepper. Sauté until soft, about 5 minutes.
7. Scooch the veggies to the sides of the pan and squirt the tomato paste in the middle. Cook it for a few minutes to mellow the flavor and then mix it into the vegetables.

Step 8:

8. Pour in the red wine, deglazing the pan and scraping up any brown bits that are sticking to the bottom. Simmer until it no longer smells like alcohol and the liquid is mostly absorbed, about 3 minutes.

Steps 9-10:

9. Add the crushed tomatoes, coconut cream, sugar, and pecan meat. Give it a good stir and bring to a simmer. Let it simmer for 20 minutes, checking occasionally to see that there’s no sticking on the bottom. Season with salt and pepper to taste.
10. Toss with a flat ribbon pasta such as tagliatelle, pappardelle, or fettuccine and garnish with fresh basil.

How to Store-

Store leftovers in the fridge for up to a week. The sauce tastes even better the next day! You can also freeze this vegan Bolognese for up to 6 months. Store the sauce and pasta separately.

Take a trip to Little Italy with these savory vegan pasta recipes!

Vegan Lasagna with Cheesy Cashew Cream

Vegan Mushroom Stroganoff

Cauliflower Alfredo

The Best Vegan Bolognese Recipe