Vegan Bolognese Sauce and Gnocchi

This hearty Vegan Bolognese Sauce, paired with pillowy gnocchi, is packed with flavor and is simple to make. A true plant-based comfort dish.

Looking for a hearty, flavorful meal that’s both comforting and kind to your health?

This vegan bolognese sauce with gnocchi is a satisfying alternative to the traditional meat-based dish, offering all the richness and flavor you love—without animal products. It’s our plant-based version of a truly classic comfort food.

Replacing the classic bolognese with a plant-based version is a smart choice for your health and the planet. But it doesn’t mean you have to compromise on the flavor!

We packed this recipe with nutrient-rich vegetables and high-protein vegan mince, providing a boost of fiber, vitamins, and plant-based protein. Unlike traditional bolognese, it’s lower in saturated fat, making it a heart-healthy option without compromising on flavor.

Moreover, this vegan bolognese sauce is quick to prepare, taking less time to cook than the traditional version. It also uses simple, affordable ingredients, making it an excellent weeknight dinner or meal prep option.

And don’t worry, if you can’t find a vegan mince in your local stores, or would like to eat whole foods – we included healthy swaps down below!

Pair this vegan bolognese sauce with pillowy gnocchi for an irresistible combination that proves plant-based eating can be just as satisfying – if not more!

Vegan bolognese sauce ingredients

The list of ingredients for this recipe is practically identical to making a classic bolognese sauce – but we are replacing the meat with a vegan alternative, like vegan mince, soy mince, lentils or similar. 

Here’s a quick list:

Onion: The foundation of the sauce, adding a sweet and aromatic base that enhances the overall depth of flavor. It’s the perfect starting point for a rich, savory sauce.

Garlic: A burst of pungent, savory flavor that brings the sauce to life, adding a warm, comforting kick.

Carrot: Naturally sweet, the carrot softens the acidity of the tomatoes and adds a lovely layer of flavor that balances the sauce perfectly.

Celery stalk: With its earthy and slightly herbal notes, celery provides a subtle yet essential layer of flavor, making the sauce taste more rounded and complex.

Vegan mince (or soy mince): This plant-based alternative mimics the texture of traditional ground meat, making the dish hearty and satisfying while providing a good source of protein. (Alternatively, you can use a can of lentils for a more wholefoods option.)

Tomato paste: A concentrated form of tomato, it deepens the sauce’s flavor, giving it a rich umami taste that enhances the overall tomato base.

Canned diced tomatoes: The heart of the sauce! These tomatoes create a flavorful, juicy base that gives the sauce its vibrant, tangy taste and provides moisture.

Salt and pepper: The essentials for seasoning, bringing out the natural flavors of the ingredients and adding balance to the sauce.

Herbs (bay leaf, thyme, oregano): A classic blend of Italian herbs that infuse the sauce with warm, fragrant notes, creating an authentic, well-rounded flavor profile.

Dry red wine: A splash of wine brings depth and richness to the sauce, helping to balance the acidity of the tomatoes with its slight sweetness and complexity. Make sure your wine is vegan friendly as well.

Vegetable stock: Adds savory moisture to the sauce, helping to simmer everything together and allowing the flavors to meld beautifully. It’s the secret to a rich and well-integrated sauce!

I like to pair this vegan bolognese sauce ingredients with gnocchi or pasta – I always keep a pack of shelf-stable gnocchi in my pantry for a quickly cooked meal.

What is soy mince or vegan mince?

Soy mince, also known as textured vegetable protein (TVP), is a high-protein, plant-based product made from defatted soy flour. It is commonly used as a meat substitute due to its similar texture when cooked, making it an excellent addition to recipes like bolognese, chili, and shepherd’s pie. Soy mince is often sold in dried form and needs to be rehydrated before cooking, though some versions come pre-cooked and ready to use.

Vegan mince is a broader category that includes soy mince but also encompasses plant-based ground “meat” made from ingredients like pea protein, wheat gluten, lentils, mushrooms, or jackfruit. These products are often seasoned and formulated to mimic the flavor and texture of ground meat.

If soy or vegan mince isn’t available or if you’re looking for a wholefoods option, here are some excellent substitutes: lentils, chopped mushrooms, crumbled tofu, chopped walnuts, or a combination of these.

Using Lentils instead of vegan mince

Swapping vegan mince with a can of lentils in your vegan bolognese is easy and results in a hearty, nutritious sauce. Lentils mimic the crumbly texture of minced meat and they absorb the sauce’s flavors beautifully. They are also rich in protein, fiber, and iron, making them a wholesome choice.

Use canned brown or green lentils for the best texture. These varieties hold their shape and provide a hearty bite. Avoid red and yellow lentils, as they break down too much and create a mushy texture.

How to make a Vegan Bolognese Sauce

Now that you have gathered your ingredients, here is a breakdown of how to make a delicious vegan bolognese sauce. 

Start by prepping your vegetables, so they are ready to go once you start cooking – dice the onion, carrot, and celery as finely as possible for a smoother sauce texture. Mince the garlic, ensuring it’s finely chopped to evenly distribute its flavor.

Next, heat 2 tablespoons of olive oil in a large skillet or saucepan over medium heat.

Add the diced onion, carrot, and celery. Sauté for 5-6 minutes, stirring occasionally, until softened and fragrant. If the vegetables start to stick, reduce the heat slightly or add a splash of vegetable stock to deglaze the pan.

Stir in the minced garlic and cook for about 1 minute, or until fragrant. Avoid overcooking the garlic, as it can turn bitter.

Then, add the vegan mince (or your choice of protein), along with the herbs (bay leaf, thyme, oregano) and cook for 3-4 minutes, stirring occasionally, until lightly browned.

Next, you will want to push the mixture to one side of the pan and add the tomato paste. Let it cook undisturbed for about 1 minute, then stir it into the vegetable and mince mixture, ensuring it is evenly distributed.

Pour in the red wine and scrape up any browned bits from the bottom of the pan using a wooden spoon or spatula. Let the wine simmer for 2-3 minutes to cook off the alcohol and reduce slightly.

If you prefer a non-alcoholic option, substitute the wine with an equal amount of vegetable stock with a teaspoon of balsamic vinegar for tanginess.

Stir in the diced tomatoes and vegetable stock, seasoning with salt, and pepper. Mix well and bring the sauce to a gentle simmer.

Once the sauce is simmering, reduce the heat to low and let it cook uncovered for about 20 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken.

If the sauce becomes too thick, add a small amount of vegetable stock or water to reach your desired consistency.

While the sauce simmers, cook the gnocchi according to the package instructions. Bring a large pot of salted water to a boil, add the gnocchi, and cook for 2-3 minutes or until they float to the surface. Drain the gnocchi and set them aside.

Time to serve!

Remember to remove the bay leaf from the sauce and taste-test for seasoning, adjusting with salt or pepper if needed.

Gently fold the cooked gnocchi into the sauce, stirring until each piece is evenly coated.

I like to cook my gnocchi once the sauce is already done cooking – they literally take minutes. Once they float to the top, I skim them from the pot and straight into the sauce.

For extra richness, drizzle a small amount of olive oil over the dish before serving.

Serve this vegan bolognese sauce with gnocchi immediately, garnished with fresh basil, parsley or a sprinkle of vegan parmesan cheese on top.

Serving ideas

Looking for more ideas on how to use up this vegan bolognese sauce? Here are some delicious serving ideas:

• Classic Gnocchi Bolognese: Toss the cooked gnocchi directly in the sauce for the perfect comfort meal.
• Spaghetti Bolognese: Swap out gnocchi for spaghetti or any other pasta. Whole-grain or gluten-free options work well, too. Add a sprinkle of vegan Parmesan on top when serving.
• Vegan Lasagna: Layer the bolognese sauce with vegan ricotta, lasagna sheets, and béchamel sauce for a classic vegan lasagna.
• Baked Pasta Casserole: similar to a lasagna, combine the bolognese sauce with cooked pasta (like rigatoni or penne) in a baking dish. Top with breadcrumbs and a drizzle of olive oil, then bake at 180°C / 350°F for 15-20 minutes until golden.
• Stuffed Vegetables: Use the sauce as a filling for bell peppers, zucchini, or eggplants. Hollow out the vegetables, stuff them with the sauce, and bake at 200°C / 400°F until tender.
• Shepherd’s Pie: Use the vegan bolognese sauce as the base layer in a vegan shepherd’s pie. Top with creamy mashed potatoes (or sweet potatoes) and bake until golden and bubbly. We have a lentil bolognese recipe version here.
• Bolognese Sloppy Joes: Spoon the sauce onto toasted burger buns for a messy, flavorful vegan sloppy joe. Add a crisp salad or vegan cheese slice for extra texture.
• Polenta Bowl: Serve the bolognese sauce over creamy polenta for a rustic and hearty dish. Add sautéed greens like spinach or kale for balance.
• Bolognese-Stuffed Potatoes: Bake large potatoes or sweet potatoes until soft. Split them open and fill with the sauce, then top with a dollop of vegan sour cream or chives.
• Dipping Sauce for Garlic Bread: Serve the sauce as a warm, hearty dip alongside slices of garlic bread or breadsticks for a party snack.

These serving ideas make your bolognese sauce incredibly versatile and suitable for a wide range of dishes!

Storage tips

I love to make this recipe in a huge batch and simply freeze it to have it easily available anytime the craving hits. 

I recommend cooking the gnocchi fresh when making the meal, it usually only takes minutes. 

Similarly, you can swap the gnocchi for pasta, or use the sauce in a lasagna-style dish.

Here are some helpful storage tips for your vegan bolognese sauce:

Refrigeration
Transfer the cooled sauce to an airtight container and refrigerate for up to 4-5 days.

If you want to refrigerate the sauce with the gnocchi, store everything in a container, but consume within 1-2 days, as the gnocchi may absorb the sauce and become softer over time.

Freezing the sauce
Place the cooled sauce in freezer-safe containers or resealable freezer bags, leaving some space for expansion.  Label with the date and freeze for up to 3 months.

Divide the sauce into smaller portions before storing to make it easier to thaw and reheat only what you need. This is especially handy for single servings or meal prep.

To use, thaw overnight in the refrigerator, then reheat on the stove or in the microwave. Add a splash of vegetable stock or water if it’s too thick.

Reheating tips
Reheat the sauce on medium heat in a saucepan, stirring occasionally. Add a small amount of water or vegetable stock if it has thickened too much.

To reheat the sauce with gnocchi do it gently in a nonstick skillet or saucepan over low-medium heat to prevent the gnocchi from breaking apart.

By following these tips, your bolognese sauce will stay fresh and flavorful for whenever you’re ready to enjoy it again!

More similar recipes:

Vegan Lentil Bolognese Pasta

The Best Vegan Lentil Meatballs

Easy Pasta alla Norma (Sicilian Eggplant Pasta)

Vegan Mac and Cheese