Vegan Ragù alle Bolognese

Bolognese Sauce

Preparation: 10 mins
Cooking: 60 mins
For 2 servings


  • 1 can of tomatoes, peeled
  • 200 ml vegetable broth
  • 1 onion
  • 1 carrot
  • 1 stick of celery
  • 2 tbsp olive oil
  • 2 tbsp soy milk, unsweetened
  • 1 tbsp tomato paste
  • 1 tbsp vegan butter
  • 1 tsp sugar
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 handful of basil, fresh
  • Splash of red wine

Soy meat

  • 120 ml water, hot
  • 70 g soy meat
  • Pinch of smoked salt


  1. In a bowl, mix soy meat, hot water and smoked salt. Leave to swell for 10 minutes. Stir occasionally. Then drain off the remaining liquid.
  2. Cut onion, carrot and celery into small cubes. Puree tomatoes together with basil with a hand blender.
  3. Heat olive oil and vegan butter in a tall pan or cast-iron pot over medium heat. When the butter is lightly browned, add onion and sugar and fry until translucent. Add soy meat, carrot and celery and fry for 5 minutes. Stir occasionally.
  4. Then stir in tomato paste. Deglaze with a dash of red wine, stir well and reduce. Afterwards add vegetable stock, tomatoes, salt and pepper and stir. Simmer at low heat with closed lid for at least 45 minutes.
  5. As soon as the sauce has boiled down, stir in soy milk and simmer again for another 5 minutes. Season to taste with salt and pepper.

Goes well with

The dish can be finished off nicely with cashew parmesan.

About this recipe

Traditional Ragù alla Bolognese is a real classic – here in a vegan version with soy granules. The Italian sauce tastes best with tagliatelle or as a base for lasagne.