Colder nights mean comfort food, specially if you live in New England. Today, I’m sharing a recipe I created a few months ago using the latest trend turned lifestyle in food – plant-based meat products! This Beyond Meat Bolognese recipe is entirely vegan but satisfies any hearty, stick to your bones craving. 

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Eating a more plant-based diet is a goal of mine for the new year, and slowly but surely I’ve been adapting my favorite recipes to become more earth and animal friendly, starting with the classic bolognese, here a vegan version that simmers for just as long as the traditional Italian version and tastes just as good.

To make this recipe, you’re going to need a ground beef replacement and that’s where the Beyond Meat Plant Based Ground comes in. Please note this is not a sponsored recipe, as I purchased this locally and decided to give it a try! You might be wondering, so if it’s not meat…what is it? Well, here are the ingredients: Water, Pea Protein Isolate*, Expeller-Pressed Canola Oil, Refined Coconut Oil, Rice Protein, Natural Flavors, Cocoa Butter, Mung Bean Protein, Methylcellulose, Potato Starch, Apple Extract, Salt, Potassium Chloride, Vinegar, Lemon Juice Concentrate, Sunflower Lecithin, Pomegranate Fruit Powder, Beet Juice Extract (for color).

 Beyond Meat Bolognese

There’s been plenty of discussion around how healthy are these meat replacement products versus animal meat, and the final decision is up to you. I still consume meat throughout the week (maybe 2-3 times) and am slowly trying to eat a more plant based diet, so for me these products make it easier to transition. And the ingredients are pretty wholesome in my opinion, but again, it all depends on you, your lifestyle, and what you decide to put in your body.

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This vegan Beyond Meat Bolognese simmers for up to two hours on the stove top (granted the plant based ground for Beyond Meat does not need to cook that long) but the long simmer time allowed for the vegetables to soften and marry the other ingredients, making for a luscious sauce to serve over pasta.

Beyond Meat Bolognese

One of my favorite meals to make in the fall and winter, and it’s an easy one to double and freeze a batch of for eating later! Serve this Beyond Meat Bolognese over pasta, but you can also serve it over mashed cauliflower or potatoes, as well as any roast vegetables of your liking. To find Beyond Meat, check out their “where to find” section and discover which of your local stores carry it.

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Before you dive into this recipe, make sure to get out the necessary tools and set yourself up for success:

Beyond Meat Bolognese

This Beyond Meat Bolognese will be your go to plant-based meal this winter season, as it's comforting and so delicious!
Print Recipe
Beyond Meat Bolognese 2
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour


  • 2 tablespoons olive oil
  • 1 large yellow onion chopped
  • 2 medium carrots chopped
  • 2 stalks celery chopped
  • 1 tablespoon tomato paste
  • ¾ cup red wine optional
  • 1 teaspoon fennel seed
  • 1 teaspoon dried oregano
  • 1 Beyond Meat Plant Based Ground
  • 4 cloves garlic crushed and chopped
  • 28 ounce can crushed tomatoes


  • In a medium to large stock pot over medium heat, add the olive oil, onion, carrots, and celery and sauté for 10-20 minutes until soften. Add the tomato paste and deglaze the pan with the wine. If not using wine, use water or vegetable stock.
  • Add the fennel seed, oregano, and Beyond Meat Plant Based Ground. Using a wooden spoon, break it up and stir to incorporate. Add the crushed and chopped garlic at this point - I like to add the garlic later in the recipe to avoid burning and it developing a bitter flavor.
  • Once the plant based ground is incorporated, add the crushed tomatoes, stir and reduce heat to the lowest possible. Cover for the first 30-45 minutes, slowly simmering.
  • Serve with your choice of pasta!
Servings: 6 servings
Author: Marnely Murray

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  1. Aitch Dee says:

    5 stars
    Excellent. I’ve made this many, many times for vegans thru carnivores…

  2. Great recipe! Had this with garlic bread and it turned out amazing 🙂

  3. 5 stars
    Love love this recipe! It’s a staple in my house. However I have to wholeheartedly disagree with using the canned whole peeled tomatoes. They are impossible to ever crush without turning kitchen into a murder scene and the huge chunks of core in them very unappealing. So I use some of the thick liquid, extra tomato paste and secret ingredient of ketchup! Brings the in depth tomato flavor so good. No one can tell. Also I make like a real bolognese-use cream (silk makes a great vegan non dairy), nutmeg and an generous 1/2 cup of vegan of Parmesan cheese to sauce . Make sure it’s vegan though-“Follow your heart” makes a great brand of grated Parmesan cheese. I add a least 1/2cup
    After piling the beautiful combined pasta and sauce I mound in our family pasta bowl, top with generous lemon zest-truly makes it sing! Then chop a handful of basil leaves and once you present the dish, mix the basil in with the rest.

  4. 5 stars
    I LOVE this recipe!!!! I am not vegan but exploring plant-based. I served it with Banza (chick pea) pasta shells + real Parmesan. I didn’t have an open bottle of wine so I used chicken stock. PS don’t be fooled by the low number of reviews – this is the top search result when you Google “beyond meat bolognese.” YUM!!!