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    Home » Recipes » Vegan Spaghetti Bolognese (Mushroom + Mince)

    Vegan Spaghetti Bolognese (Mushroom + Mince)

    Jan 7, 2020 by The Pesky Vegan | This post may contain affiliate links, meaning I may earn a small commission on any purchases made through those links. | 17 Comments

    521 shares
    Jump to Recipe >

    Looking for a plant-based twist on an absolute classic? Look no further than this vegan spaghetti bolognese. It's rich, delicious, and filling, with a meaty texture from the mushrooms and plant-based mince.

    Vegan Spaghetti Bolognese

    This is not a recipe designed for speed. It takes a bit of time and TLC, but if you make it in the quantities outlined below then it'll feed you for several meals throughout the week.

    Better yet, make a big batch and freeze it for months to come.

    If you're looking for some quicker recipes, check out this 15-minute tomato tahini pasta and 12-minute tomato & basil pasta. You could also try out this tempeh bolognese.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Vegan Bolognese Sauce with Basil

    What is bolognese sauce?

    Bolognese sauce is a meaty ragu hailing from the northern Italian city of Bologna. Traditionally made with a soffritto of vegetables, ground beef, fatty pork, and a small amount of tomatoes, there are now many versions around the globe.

    Outside of Italy, we tend to know it as a tomato-based sauce that's paired with spaghetti.

    The soffritto – where it all begins

    Grated Carrot

    Do you know what makes a great bolognese sauce? Vegetables. The Italians call it soffritto – a mix of finely chopped onion, carrot, and celery. When fried together, these aromatic vegetables create the perfect flavourful base.

    Top tip: Grating the carrot will help it to cook down in the sauce. Grate stuff.

    How to make vegan bolognese meaty

    There are many different recipes out there for vegan bolognese sauce. I've seen some that include lentils (green, brown, etc.), crumbled tofu, aubergine (eggplant), and even chopped walnuts. Others go for a plant-based mince such as Quorn or Beyond Meat ground beef.

    In this recipe, I've gone for a mix of finely chopped mushrooms and meat-free mince for some added texture. It looks like a lot of mushrooms at first, but they'll cook down in the pan. If you want, you could simply swap out one of these for double the amount of the other.

    Chopped Mushrooms

    I've also included yeast extract and vegan Worcestershire sauce for additional umami flavours. Want to learn more? Check out these other unusual vegan ingredients.

    Is vegan spaghetti bolognese healthy?

    This vegan spaghetti bolognese recipe is low in fat and saturated fat, and very high in plant-based protein. In fact, one serving provides almost half of your recommended daily protein amount.

    The sauce itself comes in at just 217 calories per serving, rising to 562 calories when including 100 grams of dried spaghetti (although some may prefer a smaller portion than this).

    If you want to turn it into a lighter lunch or starter, try swapping out the spaghetti for spiralised courgette (zucchini noodles).

    How to make vegan spaghetti bolognese gluten-free

    If you need to ensure that this recipe is 100% gluten-free, use a vegan stock, yeast extract, meat-free mince, and GF pasta that are all certified or labelled as such.

    How to make it soya-free

    If you want the recipe to be soya-free, simply use a plant-based mince that doesn't contain soya. Note: Some soya-free mince may contain wheat gluten instead, which may be a consideration depending on your dietary requirements.

    How to make vegan spaghetti bolognese

    Vegan Bolognese Ingredients

    Heat the oil in a large pan and add the chopped onion, carrot, and celery. Soften for 10-15 minutes on a low heat, stirring occasionally. Sprinkle in some salt and pepper.

    Soffritto

    After 15 mins, add the chopped garlic and chopped mushrooms and cook for 3-4 mins. Next, add in the meat-free mince and cook for another 3-4 mins.

    If using frozen/fresh mince, simply throw it in and break it apart. If using dried mince, you'll first need to rehydrate it according to package instructions.

    Turn up the heat, then add the tomato puree and red wine. Stir for a few minutes.

    Adding Red Wine to Bolognese

    Once that's done, it's a case of adding in the tomatoes, vegan stock cube/powder, Henderson's Relish, Marmite, bay leaves, dried oregano/mixed herbs, and some more salt and pepper. You can also rinse each tomato tin with a splash of water and add this to the pan.

    Break the tomatoes apart with a spoon, then turn down the heat and cook for about 45 minutes (but longer if you have time). Stir occasionally. This is where the magic happens.

    Vegan Bolognese Sauce

    As you near the end of the bolognese cooking time, cook your spaghetti in boiling water according to package instructions. Five minutes from the end of cooking, stir chopped fresh basil through the bolognese and check the seasoning. Use most of the basil here and then save some for serving.

    Once the spaghetti is cooked, turn off the heat and drain it. Return it to the empty pan and spoon in the bolognese sauce according to the quantity of pasta you just cooked. Mix the sauce through the pasta so that it is evenly coated.

    How to serve vegan spaghetti bolognese

    Vegan Spaghetti Bolognese

    It wouldn't be vegan spaghetti bolognese without the pasta, which I would ideally cook 'to order'. I.e. if there are two of you eating, just cook 200-250g of spaghetti and save the sauce for the next time you want to eat.

    Drain the spaghetti, stir through the bolognese sauce, and serve with fresh basil and this Four-Ingredient Vegan Parmesan.

    Variations/tips for vegan spaghetti bolognese

    • Quantity: This is enough to make approx. 6 portions. If you don’t want to make that much, simply halve the quantities and use 2 tins of tomatoes. Likewise, you could always make it stretch a bit further by using 4 tins of tomatoes and adding a little more of each herb and seasoning. 
    • Pasta: While best with spaghetti, this bolognese is great with any type of pasta and can also be used in pasta bakes. 
    • Veg: If you can’t stand the idea of finely chopping/grating a load of veg, you could also do this in a food processor.  
    • Wine: If you don’t want to splash out on a bottle of (ideally vegan) red wine, just skip this. 
    • Henderson’s Relish: This famous Sheffield product can be found in eateries and households throughout the city, but I appreciate it may not be available where you are. Feel free to swap it out for vegan Worcestershire sauce or half the amount of red wine vinegar (just be aware that this is not always strictly vegan).  

    How to store vegan mushroom bolognese

    While this sauce is delicious with freshly cooked spaghetti, the pasta and sauce will go a bit clumpy if stored in the fridge mixed together. If you’re making a big batch of the sauce and want to keep some, refrigerate it on its own and cook the pasta 'to order' each time. 

    Refrigerate: Store the vegan bolognese sauce in the fridge for up to four days, ready to reheat and stir through freshly cooked pasta. You may need to loosen it up with some water.

    Freeze: Store the mushroom bolognese sauce in the freezer in sealed containers or resealable bags for up to six months. Defrost thoroughly before heating through in the microwave or in a pan with a splash of water. 

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

    Keep in touch

    Subscribe below to receive a weekly newsletter with my latest recipes. Nice and simple. No pesky pestering. No spam (which wouldn’t be very vegan anyway).

    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Ultimate Vegan Haggis
    • Ultimate Vegan Fish Pie
    • Vegan Mushroom Stroganoff
    • Braised Tofu in Red Wine
    • Vegan Spaghetti alla Puttanesca
    • 15-Minute Tomato Tahini Pasta
    • Vegan Mushroom Soup
    • Ultimate Vegan Lasagne

    Full recipe

    Vegan Spaghetti Bolognese

    Vegan Spaghetti Bolognese (Mushroom + Mince)

    The Pesky Vegan
    This plant-based twist on an absolute classic is rich, delicious, and filling, with a meaty texture from the mushrooms and meat-free mince.
    4.86 from 7 votes
    Rate this Recipe Pin Recipe Print Recipe
    Prep Time 15 minutes mins
    Total Time 1 hour hr 30 minutes mins
    Course Main Course
    Cuisine Gluten-free, Italian, Vegan
    Servings 6
    Calories 562 kcal

    Ingredients
     

    • 1 tablespoon olive oil
    • 1 large onion, finely chopped
    • 2 carrots, grated or finely chopped
    • 3 sticks celery, finely chopped
    • 4 cloves garlic, finely chopped
    • 300 g mushrooms, finely chopped (see photo above)
    • 300 g meat-free mince
    • 2 tablespoons tomato puree
    • 125 ml red wine (ideally vegan, optional)
    • 3x 400 g tins plum tomatoes
    • 1 vegan stock cube (or 2 teaspoons vegan bouillon powder)
    • 2 tablespoons Henderson's Relish (or half the amount of red wine vinegar - see notes)
    • 1 tablespoon Marmite (or other yeast extract if GF)
    • 4 bay leaves
    • 2 teaspoons oregano (or homemade Italian herb mix)
    • 30 g fresh basil
    • Salt and black pepper to taste
    • 100-125 g dried spaghetti per person (normal or gluten-free)
    Prevent your screen from going dark

    Instructions
     

    • Heat the oil in a large pan. Add the chopped onion, carrot, and celery, and soften for 10-15 minutes on a low heat, stirring occasionally. This vegetable mix is called a 'soffritto' and forms the base of many a classic Italian dish. Sprinkle in some salt and pepper at this stage.
    • After 15 mins, add the chopped garlic and chopped mushrooms and cook for 3-4 mins.
    • Next, add in the meat-free mince and cook for another 3-4 mins. If using frozen/fresh mince, simply throw it in and break it apart. If using dried mince, you'll first need to rehydrate it according to package instructions.
    • Turn up the heat, then add the tomato puree and red wine. Stir for a few mins.
    • Once that's done, it's a case of adding in the tomatoes, crumbled vegan stock cube/powder, Henderson's Relish, Marmite, bay leaves, dried oregano/mixed herbs, and some more salt and pepper. You can also rinse each tomato tin with a splash of water and add this to the pan.
    • Break the tomatoes apart with a spoon, then turn down the heat and cook for about 45 minutes (but longer if you have time). Stir occasionally. This is where the magic happens.
    • As you near the end of the bolognese cooking time, cook your spaghetti in boiling water according to package instructions.
    • 5 mins from the end of cooking, stir chopped fresh basil through the bolognese and check the seasoning. Use most of the basil here and then save some for serving.
    • Once the spaghetti is cooked, turn off the heat and drain it. Return it to the empty pan and spoon in the bolognese sauce according to the quantity of pasta you just cooked. Mix the sauce through the pasta so that it is evenly coated.
    • Serve with freshly chopped basil.
    Rate this recipe 👇

    Notes

    Quantity: This is enough to make approx. 6 portions. If you don’t want to make that much, simply halve the quantities and use 2 tins of tomatoes. Likewise, you could always make it stretch a bit further by using 4 tins of tomatoes and adding a little more of each herb and seasoning. 
    Pasta: It’s always better to cook the spaghetti ‘to order’ – i.e. if there are two of you eating, just cook 200-250 grams of pasta and save the rest of the sauce for the next time you want to eat. While best with spaghetti, this bolognese is great with any type of pasta and can also be used in pasta bakes. 
    Meat-free mince: This is available in most large supermarkets, either frozen, fresh, or dried. Just make sure it doesn't contain any egg or dairy ingredients.
    Texture: I like to use a mix of mushrooms and meat-free mince, but you could simply swap one out for double the amount of the other. 
    Veg: If you can’t stand the idea of finely chopping/grating a load of veg, you could also do this in a food processor.  
    Wine: If you don’t want to splash out on a bottle of (ideally vegan) red wine, just skip this. 
    Henderson’s Relish: This famous Sheffield product can be found in eateries and households throughout the city, but I appreciate it may not be available where you are. Feel free to swap it out for vegan Worcestershire sauce or half the amount of red wine vinegar (just be aware that this is not always strictly vegan).  
    Add some cheese: Why not top this bolognese off with some Four-Ingredient Vegan Parmesan? 
    Gluten-free: If you need to ensure that this recipe is 100% gluten-free, use a vegan stock, yeast extract, meat-free mince, and GF pasta that are all certified or labelled as such.  
    Soya-free: If you want the recipe to be soya-free, simply use a plant-based mince that doesn’t contain soya.  
    Make it a lighter meal: If you want to turn it into a lighter lunch or starter, try swapping out the spaghetti for spiralised courgette (zucchini noodles). 
    Storage: You can store this vegan bolognese sauce in the fridge for up to four days or in the freezer for up to six months. 
    If you liked this recipe, you might also enjoy:
    • Ultimate Vegan Haggis
    • Tempeh Bolognese
    • Vegan Mushroom Stroganoff
    • Vegan Spaghetti alla Puttanesca
    • 15-Minute Tomato Tahini Pasta
    • Ultimate Vegan Fish Pie
    • Creamy Vegan Mushroom and Leek Tagliatelle
    • Ultimate Vegan Lasagne
     
    * The nutrition info below is based on one serving of the bolognese sauce and 100 grams of dried spaghetti.

    Nutrition

    Calories: 562kcalCarbohydrates: 101gProtein: 24gFat: 7gSaturated Fat: 2gSodium: 795mgPotassium: 1095mgFiber: 10gSugar: 13gVitamin A: 3865IUVitamin C: 24mgCalcium: 99mgIron: 8mg
    Nutrition Facts
    Vegan Spaghetti Bolognese (Mushroom + Mince)
    Amount Per Serving
    Calories 562 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 2g13%
    Sodium 795mg35%
    Potassium 1095mg31%
    Carbohydrates 101g34%
    Fiber 10g42%
    Sugar 13g14%
    Protein 24g48%
    Vitamin A 3865IU77%
    Vitamin C 24mg29%
    Calcium 99mg10%
    Iron 8mg44%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword vegan dinner, vegan pasta, vegan spaghetti recipe
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan
    Get ingredientsBrowse ingredients for this recipe and more at Zero Waste Bulk Foods! UK only. Free delivery on orders over £60. I may earn a small commission on purchases made through the link above.

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    Comments

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      Recipe Rating




    1. Nick

      September 25, 2023 at 12:33 am

      I would be more involved, if some accommodation could be made for those of us living on the other side of the pond, I.E. the U.S.A.
      While we enjoy many British products, I was not able to find mince.
      I realize that you are quite the busy chap, and asking more of your organization is an imposition, but making substitutions for items not readily available outside of England would be a great help.
      I should note that I found your blog to be the best, in re witty, humorous, and well organized. Kudos to all!

      Reply
      • The Pesky Vegan

        October 16, 2023 at 11:30 am

        Hi there! Apologies for the delay in responding – 'mince' in the UK is what you'd call 'ground beef' over in North America, so this basically means a vegan or meat-free 'ground beef' product. However, this recipe would also work well with pre-cooked green or brown lentils (or simply more chopped mushrooms). Hope this helps!

        Reply
    2. Vicky

      October 04, 2020 at 2:16 pm

      5 stars
      Very tasty - I’ve always loved spag bol and this didn’t disappoint!

      Reply
    3. Vicky

      October 04, 2020 at 2:16 pm

      5 stars
      Very tasty - I’ve always loved spag bol and this didn’t disappoint!

      Reply
      • The Pesky Vegan

        October 05, 2020 at 11:31 am

        Thanks Vicky, glad you enjoyed!

        Reply
    4. Dee

      July 28, 2020 at 8:41 am

      5 stars
      Best bolognese recipe we've tried yet! Had to substitute with ground walnuts (200 g) as I didn't have any meat-free mince and added a grated courgette to make up for a shortfall in quantity of some of the other ingredients - but it worked too - flavours were so good! Definitely making again! Thank you!

      Reply
      • The Pesky Vegan

        July 28, 2020 at 11:23 am

        Hi Dee, glad to hear it went down well! Good thinking with the walnuts and grated courgette, might have to try those myself. Cheers for the review!

        Reply
    5. Chris

      January 22, 2020 at 10:57 pm

      5 stars
      Great recipe. Scaled it up as you suggest to get a couple more meals out of it. Will definitely make again!

      Reply
      • The Pesky Vegan

        January 22, 2020 at 11:17 pm

        Great stuff, glad you enjoyed!

        Reply
    6. Kristy Theaker

      January 14, 2020 at 12:55 pm

      5 stars
      Really tasty recipe, I loved the texture of the mushrooms and mince together. I made this for my mum, and she said it was the ‘best Bolognese she’d ever tasted’ - high praise indeed!

      Reply
      • The Pesky Vegan

        January 14, 2020 at 5:23 pm

        Haha extremely high praise, glad you enjoyed!

        Reply
    7. Avril

      January 08, 2020 at 8:19 pm

      Made this tonight & it was very very tasty. Followed the recipe petty much to a T & it was quick & easy. A pretty well stocked store cupboard helped - one of your tips 👍🏼
      It was wolfed down by the the half so another 👍🏼
      Thanks & here’s to next recipe

      Reply
      • The Pesky Vegan

        January 09, 2020 at 1:07 am

        Cheers Avril, glad the other half enjoyed it!

        Reply
      • MF

        February 24, 2021 at 10:55 pm

        4 stars
        Made it tonight
        With some modifications as we didn't have all the ingredients
        Tasted lovely, family also enjoyed it
        Would make again
        Thanks

        Reply
        • The Pesky Vegan

          February 25, 2021 at 5:05 pm

          Glad you enjoyed, thanks very much for the review!

          Reply
    8. Cathy

      January 08, 2020 at 12:10 pm

      5 stars
      As always, it looks great! I will make this for sure! I’m looking forward to those soffritto flavors!! Yum!

      Reply
      • The Pesky Vegan

        January 08, 2020 at 1:50 pm

        Simple but effective veg combo - let me know how you get on!

        Reply

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