Vegan Hardy Bolognese Sauce With Tons of Hidden Veggies

This vegan bolognese sauce is so hardy and delicious you certainly won’t miss the meat! 

I like to challenge myself to sneak as many veggies into a dish as possible. This vegan bolognese sauce might be my biggest plant-based success yet.

By food processing onions, peppers and spinach and adding it to your favourite pasta sauce, you’re left with a rich, thick and hardy plant-based dish that resembles a traditional bolognese.

Throw in some cherry tomatoes, basil and garlic and voila — the best da*n bolognese (EVEN WITHOUT THE MEAT) you’ve ever had (and you’ll be eating it in 30 minutes or less!)

One of the keys to making this recipe delicious is selecting a really good, high quality pasta sauce. If you have a favourite, use it! One thing to be mindful of when selecting pasta sauce is the sugar content. If it contains sugar in the first three ingredients, it’s a no in my books. If you’re stuck, my go-to is Victoria’s White Linen Marinara. It’s non-GMO verified, gluten free and has a very ‘fresh’ homemade taste.

For pasta, I’d suggest whole wheat or brown rice pasta. We’ve been having brown rice pasta lately because my boyfriend suspects he has a gluten allergy but honestly whole wheat is my forever fav.

Finish this dish off with my easy three ingredient vegan parmesan cheese and man we’ve got a real winner on our hands!

Vegan Hardy Bolognese Sauce With Hidden Veggies

A hardy vegan bolognese sauce filled to the brim with delicious red pepper, onions and spinach. 
Prep Time10 mins
Cook Time14 mins
Total Time24 mins
Servings: 4
Author: carleigh

Ingredients

  • 1 Yellow Onion
  • 2 Red Peppers
  • 3 cups Raw Spinach
  • 1 Box Brown Rice Pasta
  • 1 105 oz Can of Your Favourite Pasta Sauce
  • 1 tbsp Garlic
  • 1.5 cups Cherry Tomatoes
  • 4 Leaves Fresh Basil

Instructions

1. Place your favourite pasta sauce, garlic and cherry tomatoes in large pan with a lid. Rip some basil leaves apart in your hand and add them to the sauce. Cook on low.

    2. Put on a pot of water for the pasta while you prepare your vegetable medley.

      3. Using the shredding disk on your food processor (or just put it in the bowl of the processor if you don't have one), put the onion, spinach and peppers through the feeding tube until processed into a "grated" texture.

        4. Add your pasta to the boiling pot of water and cook to your liking

          5. Add the medley of peppers, spinach and onion to your tomato sauce mix.

            6. Mix and add pepper and chilli flakes to taste.

              7. Serve over pasta with my vegan parmesan cheese

                Notes

                *I used White Linen Marinara sauce from Costco 
                Course Main Course
                Cuisine Italian

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