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La Mejor Pasta Boloñesa Vegana

Vegan Bolognese with Tagliatelle

This is simply the best Vegan Bolognese with Tagliatelle recipe that you are going to find. Stop looking and try this recipe out. SO GOOD, you'll become addicted! Full of flavour, packed with flavour from red wine, and insanely meaty, that even meat-eaters will indeed love this dish. And to top it, add a spoonful of our Nut-Free Vegan Parmesan Cheese or our Nutty Parmesan (find the recipe in our cookbook & e-cookbook).
Course Main Course, Mock-meats & Burgers, Pasta
Cuisine Italian Cuisine
Diet Gluten Free, Vegan
Keyword Baking, Blending, Sauteing, Simmering
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 6
Calories 492.1kcal
Author George


Vegan Mince

Bolognese Sauce

Tomato Mixture



Vegan Mince

  • Preheat the oven to 356ºF/180ºC.
  • In a large bowl, combine the white miso paste, Japanese soy sauce, extra-virgin olive oil, garlic powder, freshly ground black pepper, beetroot powder, smoked paprika, and red wine, until a smooth soft paste has formed.
  • Crumble the drained and dried with paper towels tofu into small bits and place inside the large bowl. Mix well, using a sturdy spatula until all the tofu's been coated.
  • Line a baking tray with a sheet of parchment paper.
  • Spread the coated tofu evenly over the lined baking tray. Bake on the middle rack of the oven for 30 minutes. Take out of the oven to stir through. Place back inside and bake again for 15 minutes. Take out again and stir through. Place back inside and bake again for 10 more minutes, or until it's looking chewy and dry. Be careful not to burn it!
    Vegan Bolognese with Tagliatelle

Bolognese Sauce

  • Pulse the celery, carrot, and onion in a food processor until finely chopped.
  • Put a large non-stick skillet over medium-high heat, and heat the olive oil. Stir in carrot, onion, celery, and fresh rosemary sprig. Sauté for 10 minutes, until softened.
  • Add the miso paste and stir to combine. Let it sauté for a few more minutes.
  • Stir in the red wine and let it reduce for 5 minutes.
  • In a medium bowl, combine the tomato paste and vegetable broth.
  • Add the tomato and broth mixture to the skillet. Stir in thewater as well.
  • Reduce the heat to low and let it simmer (very low simmer), uncovered, for 50 minutes, stirring occasionally.
  • After 50 minutes, add the baked tofu, and continue simmering for 10 more minutes, stirring occasionally.
  • Cook the pasta according to package directions.
  • Take a separate large skillet, and add a few spoonfuls of bolognese. Stir in 2/3 cup of pasta water (water from the pasta you just boiled). Stir through. Stir in 1-2 servings of cooked tagliatelle.
  • Taste and season generously with freshly ground black pepper or any sea salt if needed.
    Vegan Bolognese with Tagliatelle
  • Serve into deep plates and top with our Nutty Parmesan (recipe in our e-cookbook & cookbook) or our Nut-Free Vegan Parmesan Cheese. Enjoy this insanely delicious dish!


  • Store the bolognese separately (without the pasta) in a sealed container in the refrigerator for up to 3 days.


Serving: 654g | Calories: 492.1kcal | Carbohydrates: 50.2g | Protein: 27.2g | Fat: 21.6g | Saturated Fat: 3.4g | Polyunsaturated Fat: 6.41g | Monounsaturated Fat: 10.71g | Sodium: 1215mg | Potassium: 945.55mg | Fiber: 8.3g | Sugar: 12.4g | Vitamin A: 3144.55IU | Vitamin B1: 0.15mg | Vitamin B2: 0.21mg | Vitamin B3: 2.44mg | Vitamin B5: 1.66mg | Vitamin B6: 0.34mg | Vitamin C: 15mg | Vitamin E: 4.22mg | Vitamin K: 23.04µg | Calcium: 533.21mg | Iron: 5.72mg