Vegan Tagliatelle Bolognese

Indulge in the hearty, plant-powered goodness of Vegan Tagliatelle Bolognese, a comforting twist on the classic Italian favorite. This recipe features tender tagliatelle noodles cloaked in a rich and savory sauce made with protein-packed vegan ground meat or tempeh, aromatic vegetables, and a luscious tomato base enhanced by dried herbs, nutritional yeast, and a hint of umami from soy sauce or tamari. Perfectly simmered to develop deep, bold flavors, this vegan Bolognese is a wholesome dish that’s ready in under an hour, making it ideal for weeknight dinners or special occasions. Serve it warm, garnished with fresh parsley, and enjoy a hearty and satisfying meal that’s fully vegan and optionally gluten-free!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 12 oz Vegan tagliatelle
• 2 tbsp Olive oil
• 1 medium Yellow onion, diced
• 1 medium Carrot, finely diced
• 1 Celery stalk, finely diced
• 3 Garlic cloves, minced
• 8 oz Vegan ground meat or crumbled tempeh
• 28 oz Canned crushed tomatoes
• 2 tbsp Tomato paste
• 1 cup Vegetable broth
• 1 tsp Dried oregano
• 1 tsp Dried basil
• 1 Bay leaf
• 1 tbsp Soy sauce or tamari (for gluten-free)
• 2 tbsp Nutritional yeast
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Fresh parsley, chopped (optional for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil for the vegan tagliatelle. Cook according to the package instructions, then drain and set aside.

Step 2

In a large skillet or Dutch oven, heat olive oil over medium heat.

Step 3

Add the diced onion, carrot, and celery to the skillet. Sauté until softened, about 5-7 minutes, stirring occasionally.

Step 4

Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Step 5

Add the vegan ground meat or crumbled tempeh to the skillet. Cook for 5-6 minutes, stirring occasionally, until browned and heated through.

Step 6

Stir in the tomato paste, mixing well to coat the ingredients.

Step 7

Pour in the crushed tomatoes and vegetable broth. Stir in the dried oregano, dried basil, bay leaf, soy sauce or tamari, and nutritional yeast.

Step 8

Season with salt and black pepper, then let the sauce come to a gentle simmer.

Step 9

Reduce the heat to low and simmer the sauce (uncovered) for 25-30 minutes, stirring occasionally, until it thickens and the flavors meld together.

Step 10

Taste and adjust the seasoning as needed, adding more salt or pepper if desired. Remove the bay leaf before serving.

Step 11

Divide the cooked vegan tagliatelle among serving plates and top generously with the Bolognese sauce.

Step 12

Garnish with freshly chopped parsley, if desired, and serve warm. Enjoy!

Nutrition Facts

Serving size	(1966.8g)

Amount per serving	% Daily Value*
Calories	1683.9

Total Fat 66.5g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 4768.2mg	0%
Total Carbohydrate 208.5g	0%
Dietary Fiber 39.2g	0%
Total Sugars 55.2g
Protein 89.3g	0%

Vitamin D 0IU	0%
Calcium 529.4mg	0%
Iron 22.3mg	0%
Potassium 5299.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.4%

Protein: 20.0%

Carbs: 46.6%