Vegan Tagliatelle Bolognese
Elevate your pasta night with this hearty and satisfying Vegan Tagliatelle Bolognese! Featuring tender tagliatelle smothered in a rich, flavorful sauce made with vegan ground meat or tempeh, crushed tomatoes, and aromatic herbs like oregano and basil, this plant-based twist on the Italian classic tastes just as indulgent as the original. Packed with nutritious veggies like carrots, celery, and onions, and amped up with a touch of nutritional yeast for added depth, this recipe is perfect for a cozy dinner that everyone—including non-vegans—will enjoy. Ready in under an hour and easy to customize with gluten-free tagliatelle or tamari, this dish combines comfort with wholesome ingredients for a guilt-free indulgence. Garnish with fresh parsley and serve warm for a vibrant, mouthwatering meal that’s sure to impress.
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
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.
In a large skillet or Dutch oven, heat olive oil over medium heat.
Add the diced onion, carrot, and celery to the skillet. Sauté until softened, about 5-7 minutes, stirring occasionally.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the vegan ground meat or crumbled tempeh to the skillet. Cook for 5-6 minutes, stirring occasionally, until browned and heated through.
Stir in the tomato paste, mixing well to coat the ingredients.
Pour in the crushed tomatoes and vegetable broth. Stir in the dried oregano, dried basil, bay leaf, soy sauce or tamari, and nutritional yeast.
Season with salt and black pepper, then let the sauce come to a gentle simmer.
Reduce the heat to low and simmer the sauce (uncovered) for 25-30 minutes, stirring occasionally, until it thickens and the flavors meld together.
Taste and adjust the seasoning as needed, adding more salt or pepper if desired. Remove the bay leaf before serving.
Divide the cooked vegan tagliatelle among serving plates and top generously with the Bolognese sauce.
Garnish with freshly chopped parsley, if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
1684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4768 mg | 207% | |
| Total Carbohydrate | 208.5 g | 76% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 55.2 g | ||
| Protein | 89.3 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 529 mg | 41% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 5300 mg | 113% | |
*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.
