Vegetarian Classic Beef Bolognese Sauce

Experience the hearty richness of a classic Italian favorite with a plant-based twist in this Vegetarian Classic Beef Bolognese Sauce. Packed with protein-rich textured vegetable protein (TVP) and a medley of aromatic veggies like onion, carrot, and celery, this recipe captures the essence of traditional Bolognese without the meat. A splash of red wine and a blend of dried and fresh herbs infuse the sauce with bold, authentic flavors, while crushed tomatoes and tomato paste create a velvety base. Perfectly simmered to perfection in under an hour, this meatless Bolognese pairs beautifully with your favorite pasta, offering a comforting, family-friendly meal that’s both wholesome and satisfying. Ideal for vegetarians and those seeking a health-conscious alternative, this recipe delivers all the savory depth you love in a classic Bolognese, now 100% plant-based!

Nutriscore Rating: 89/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 1.5 cups textured vegetable protein (TVP)
• 1.5 cups vegetable broth
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 1 medium carrot, finely diced
• 1 stalk celery, finely diced
• 3 garlic cloves, minced
• 28 ounces canned crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 0.5 cup red wine
• 2 tablespoons soy sauce
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped

Directions

Step 1

Begin by hydrating the textured vegetable protein. In a medium bowl, combine TVP and vegetable broth. Let it sit for about 10 minutes, allowing it to absorb all the liquid.

Step 2

Meanwhile, heat olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are soft and the onion is translucent.

Step 3

Add minced garlic and sauté for an additional minute until fragrant.

Step 4

Stir in the hydrated TVP, ensuring any excess liquid is drained. Cook for about 5 minutes, allowing it to slightly brown and absorb the flavors.

Step 5

Pour in the red wine and deglaze the pot, scraping any browned bits from the bottom. Let it simmer until the wine is mostly evaporated.

Step 6

Add the crushed tomatoes, tomato paste, soy sauce, dried oregano, dried basil, bay leaf, salt, and pepper. Stir well to combine.

Step 7

Bring the sauce to a gentle simmer. Reduce the heat to low and let it cook uncovered for about 45 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken.

Step 8

Taste and adjust seasoning if necessary. Remove the bay leaf.

Step 9

Finish the sauce by stirring in fresh parsley and basil before serving.

Step 10

Serve hot over your favorite pasta, garnished with additional fresh herbs or vegetarian cheese if desired.

Nutrition Facts

Serving size	(1937.3g)

Amount per serving	% Daily Value*
Calories	1962.9

Total Fat 51.1g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 5.1g
Cholesterol 0mg	0%
Sodium 4324.5mg	0%
Total Carbohydrate 190.9g	0%
Dietary Fiber 64.9g	0%
Total Sugars 64.2g
Protein 175.6g	0%

Vitamin D 0IU	0%
Calcium 912.6mg	0%
Iron 40.5mg	0%
Potassium 10020.9mg	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: 23.9%

Protein: 36.5%

Carbs: 39.6%