spaghetti pasta with bolognese sauce tomatoes and basil
Servings: 2 serves

Vegan Spaghetti Bolognese

The best vegan bolognese sauce with spaghetti pasta! A simple recipe which is easy & quick to make and very delicious. It tastes aromatic, flavorful and spicy - packed with fruity tomatoes. This meal is perfect for lunch or dinner! ;-)
5 from 3 votes
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Course: Basics, Lunch & Dinner, Main Course
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Bianca Zapatka


For the Bolognese sauce:

  • 200 g firm tofu *
  • 1 onion
  • 2 cloves of garlic
  • 100 g carrots (optional)
  • 100 g celery (optional)
  • 2 tbsp olive oil
  • 200 g tomato passata **
  • 200 g chopped tomatoes **
  • 1 tbsp tomato paste
  • 2 tsp Italian seasonings
  • 1 tsp raw cane sugar (to taste)
  • salt, pepper
  • vegetable broth (to desired consistency)

further ingredients:


  • Peel onion, garlic, carrots and celery and cut into thin cubes.
  • Squeeze the tofu (this works best with a kitchen towel) and then crumble.
  • Heat the olive oil in a non-stick pan or in a medium-sized, non-stick pot and roast the tofu until golden brown.
  • Add the onions, carrots and celery and fry until the onions are glassy.
  • Then sauté the garlic briefly (for about 30 seconds).
  • Now add the tomato paste and tomatoes and stir.
  • Season the sauce with salt, pepper, Italian herbs and sugar and simmer for 15-20 minutes over medium heat until the sauce is well-thickened. Add vegetable broth, if necessary.
  • In the meantime, cook the spaghetti in salted water until al dente and then drain.
  • Serve the spaghetti with the sauce and garnish as desired with yeast flakes and fresh basil.
  • Enjoy!


  • Instead of tofu you can also use soy granules / soybean shred, lupine granules, seitan, green spelt, or any other 'meat alternative'.
  • Optionally, you can make the sauce completely from about 1 kg of fresh tomatoes.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!