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Easy Vegan Bolognese Spaghetti


When you’re craving a hearty pasta dish, this easy vegan bolognese is sure to hit the spot! It’s loaded with veggies and protein and jam packed with the delicious Italian flavours. The perfect choice for your next meatless Monday.

The nuts and veggies give this dish the texture your looking for from a traditional Italian meat sauce, but with far fewer calories!

When preparing your veggies, you may use your shredder attachment on your food processor or Veggie Bullet. Then add your veggies to a large enough skillet that will also fit your sauce later. (If you do not have a large enough skillet, you may use a sauce pan. Just be weary of sticking if using a non stick pan. You may want to add a little more oil.)

Your cooked veggie and sun dried tomato mixture will look something like this. Don’t worry if it looks a little dry, the tomato sauce will add all the moisture needed. A bolognese sauce should be thick and rich, not watery.

vegan bolognese prep

Look how hearty this sauce is. Drooling, just thinking about it again! YUM!! Toss a few scoops of the sauce into your cooked and drained pasta and mix well to prevent sticking. Make sure to also scoop some extra sauce on top of each bowl when serving. I use roughly about half the sauce for mixing and the other half for topping each bowl.

vegan bolognese sauce in pot

vegan bolognese sauce ladled over spaghetti

Did you enjoy this EASY vegan bolognese recipe? I’d love to hear what you think in the comments below.

Looking for even more Italian recipes?

Try these AMAZING Italian Stuffed Peppers made with true Italian style risotto. Or, give this simple and classic Penne Aglio E Olio a try.


Easy Vegan Bolognese Spaghetti

Course: Main Course
Cuisine: Italian
Keyword: oil free, refined sugar free, vegan
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6 servings
For your Meatless Monday, give this EASY Vegan Bolognese Spaghetti a try! It's hearty and contains all the delicious flavour and texture you're looking for.
Pin Recipe Print Recipe


  • 1 cup pumpkin seeds or walnuts
  • 8 sun dried tomatoes
  • 1.5 cups water
  • 1 cauliflower broken into large florets
  • 3 large carrots peeled
  • 1 yellow onion halved or quartered
  • 2 cloves garlic peeled
  • 1 tsp salt
  • 6 cups homemade tomato sauce or store bought
  • 3-4 fresh basil leaves chopped
  • 1 tsp oregano
  • 2 bay leaves
  • 1 tbsp fresh parsley chopped
  • 1 lb spaghetti or pasta of choice
  • Optional Garnish: nutritional yeast, fresh parsley or basil


  • In a small blender, pulse the pumpkin seeds or walnuts and set aside in a small bowl.
  • Then add the sun dried tomatoes and the water to the same blender, and blend until well combined. Pour the tomatoes into the same bowl as your crushed seeds and mix well with a spoon. If the mixture does not mix easily, add a little more water. Set aside.
  • Shred the cauliflower, carrots, onion and garlic using your food processor, but do not over process, as you don't want the veggies to be pureed. Transfer the shredded veggies to a large nonstick skillet.
  • Cook the veggies over medium/high heat until slightly reduced and cooked through, approx 6-7 minutes, stirring often. Then add your tomato and seed/nut mixture and the salt to the skillet and cook for another 2-3 minutes. Add a little more water if the mixture gets dry.
  • Pour the tomato sauce over your veggies and mix well. Then add the basil, oregano, bay leaves and parsley. Bring your sauce to a low simmer for about 20-25 minutes. You really want the flavours to combine. Taste your sauce and add more salt if desired.
  • Meanwhile, bring a large pot of generously salted water to a boil, and cook pasta according to package directions. Drain and return to the pot. Pour about half of your vegan bolognese sauce over the spaghetti and mix well. Use the remaining half to top each bowl with extra sauce.
  • Optional: Sprinkle some nutritional yeast over each bowl to add some "cheesy" goodness.
Calories: 383kcal | Carbohydrates: 66g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Sodium: 519mg | Potassium: 664mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5400IU | Vitamin C: 30.5mg | Calcium: 57mg | Iron: 2.6mg
DID YOU TRY THIS RECIPE?Mention on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools.

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