Vegan Bolognese Sauce
Vegan Bolognese - A Twist on the Family Classic
Prep-Time: 10 min
Cook-Time: 45 min
Ingredients:
(Vegan, gluten-free, and soy-free)
1-2 tbsp olive oil
1 medium onion, chopped
2 medium carrots, chopped
1 tube (approx. 4.5 oz) tomato paste
1 medium eggplant
¾–1 cup dry roasted unsalted almonds
1½–2 cups water
1–2 cups canned tomatoes (diced or crushed)
1–2 vegetable bouillon cubes
1–2 tbsp Herbes de Provence (or Italian seasoning)
Salt & pepper to taste
UTENSILS
Large pot or Dutch oven
Baking sheet (lined)
Blender or food processor
Sharp knife and cutting board
Wooden spoon or spatula
Measuring cups and spoons
Hearty. Rich. 100% plant-based — and soy-free!
Looking for a cozy vegan pasta sauce that’s rich, satisfying, and 100% soy-free? This easy vegan bolognese hits all the right notes—meaty texture, deep flavor, and a wholesome ingredient list. Roasted eggplant and chopped almonds create a delicious base that mimics traditional meat sauce, while tomato paste, carrots, and herbs bring the classic Italian vibes. Perfect for weeknight dinners or make-ahead freezer meals, and friendly for anyone avoiding soy or processed meat substitutes.
01 - Roast the Eggplant:
Preheat oven to 400°F (200°C). Prick the eggplant with a fork, slice in half lengthwise, and place cut-side down on a lined baking sheet. Roast for 30 minutes or until soft and collapsed. Let cool slightly, then peel and chop into small cubes.
02 - Sautée the Veggies:
In a large pot, heat olive oil over medium-high heat. Add chopped onion and carrot. Sauté for 3–5 minutes, or until onions are translucent and carrots begin to soften.
03 - Caramelize the Tomato Paste:
Add the tomato paste to the pot. Stir and cook for 2–3 minutes until the paste darkens and becomes fragrant, building depth of flavor.
04 - Add Roasted Eggplant:
Stir in the chopped roasted eggplant. Cook for another ~5 minutes so it blends into the veggie base and deepens in flavor.
05 - Prepare the Almond Crumble
In a blender or food processor, pulse the almonds and water until finely chopped but still slightly chunky. Avoid blending into a paste.
06 - Simmer the Sauce
Add the almond mixture to the pot, followed by the canned tomatoes. Start with 1 cup of tomatoes and adjust to your desired consistency.
Season to taste with bouillon cubes, Herbes de Provence, salt, and pepper. Stir well and let it simmer on low heat for ~10–15 minutes, stirring occasionally. If the sauce becomes too thick, add a splash of water to loosen it.
07 - Serve
Serve hot over your favorite pasta. Optional toppings: fresh basil, (vegan) parmesan, or a sprinkle of nutritional yeast.
Tips & Variations
Nut-Free Option: Use sunflower seeds or cooked green lentils instead of almonds.
Make Ahead: Tastes even better the next day!
Freezer-Friendly: Store in airtight containers for up to 3 months.
Dietary Notes
Vegan — 100% plant-based
Soy-Free — No tofu, tempeh, or soy sauce
Gluten-Free — Use gluten-free pasta for a fully GF meal