This Ragu Vegan Pasta Sauce is the ultimate comfort food that you’re going to absolutely love. It’s such a comforting dish that I make again and again because not only is it easy, but it’s also hearty and full of healthy ingredients that fuel my body to get me through the day.

❤️ Why You’ll Love This Ragu Vegan Pasta Sauce

• Hearty and Filling: Rich texture that satisfies like traditional ragu.
• Plant-Based Twist: All the flavor of classic ragu without any animal products.
• One-Pot Wonder: Minimal cleanup with maximum flavor.

🍲 Ingredients

Mushrooms – The foundation of this Ragu Vegan Pasta Sauce that provides the meaty texture and rich umami flavor. When processed and browned properly, mushrooms create that satisfying bite that makes this sauce so reminiscent of traditional meat-based ragu. They’re also packed with nutrients like B vitamins, potassium, and antioxidants.

Vegetable Base – The aromatic combination of onions, carrots, celery, and garlic processed together creates the classic Italian soffritto that forms the flavor foundation of this pasta sauce recipe. This mixture adds depth, sweetness, and complexity to the sauce while providing essential vitamins and fiber.

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👩‍🍳 How to Make Ragu Vegan Pasta Sauce

1. Into a food processor place 1/2 of the mushrooms and process until finely ground.  Remove mushrooms from the processor and repeat with the other 1/2 of mushrooms. See notes.
2. Into a large soup pot add your olive oil and heat on medium-high heat for around 20 seconds before adding your mushrooms.  Cook for around 6-8 minutes, stirring often to avoid burning. Cook until all the liquid has evaporated and the mixture has browned beautifully.
3. Into the same food processor add your onion, celery, carrots and garlic.  Process till finely ground.  See notes.
4. Remove the mushroom mixture from the pot and transfer to a bowl.
5. Into the same pot add your onion mixture and cook on medium heat for around 5-6 minutes, or until browned and fragrant.  If the mixture starts to sticks to the bottom of the pot simply add a little water bit by bit to help loosen the browned parts.  This is a flavour-building step, so I highly suggest it if needed.
6. To the mixture add your chili flakes, cinnamon, clove, basil, parsley and bay leaf.  Stir till well combined.  Cook for around 1-2 more minutes.
7. Now, push the cooked onions mixture to the sides and makes room for the tomato paste.  Cook on its own for a minute or so or until browned. Once browned stir the tomato paste into the onion mixture and transfer your walnut and mushrooms to the pot.  See notes.
8. Stir till well combined, increase heat and add your passata and vegetable stock paste.  Cook for around 5 minutes before adding your water and bringing the mixture to a boil.
9. Pot on your pot lid and simmer for around 25-30 minutes. See notes. Before serving taste for salt and pepper and add as needed.
10. Enjoy with your favourite pasta, garnished with parsley and a side of garlic toast!

🗒 Tips and Tricks

• Mushrooms: Process in batches for the best texture control.
• Deglazing: Use water to loosen browned bits from the bottom of the pot for more flavor.
• Simmering: Allow sauce to reduce properly for the perfect consistency.

🗒 Substitutions

Missing a few ingredients for your Ragu Vegan Pasta Sauce? Try these simple swaps:

• Mushrooms: Any variety works – cremini, portobello, or button mushrooms.
• Tomato Products: Crushed tomatoes can replace passata if needed.
• Herbs: Dried herbs can be substituted for fresh herbs (use 1/3 the amount).
• Spices: Adjust the heat level by increasing or decreasing chili flakes.

🗒 Best served with

• Garlic Confit
• Plant-Based Crispy Roasted Potatoes
• Vegan Cranberry Cheese Tarts

👝 How to Store Leftovers

Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

🤔 Common Questions

Ragu Vegan Pasta Sauce

5 from 1 vote

🍝 Move over, meat lovers! This mushroom-loaded Ragu Vegan Pasta Sauce will have you licking your spoon and fighting for seconds – all the comforting, rich flavor of traditional ragu but with a vegan twist!

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Vegan Meals

Cuisine Italian-Inspired

Servings 5 -6

Ingredients

  

1x2x3x

• 4 servings spaghetti or pasta of choice
• 5 cups of assorted mushrooms
• 2 tbsp. olive oil
• 1 large onion rough chop
• 2 celery ribs rough chop
• 3 medium-sized carrots rough chop
• 4 large cloves of garlic whole
• 1/2 tsp chili flakes
• 1 tsp cinnamon spice
• 1/2 tsp clove spice
• 2 tbsp. dry basil spice
• 1 tbsp. parsley spice
• 1 bay leaf
• 1/4 cup tomato paste
• 1 680 ml bottle of passata – I used organic
• 2 tbsp. vegetable stock paste
• 2 –3 cups boiling water
• season to taste

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Instructions

 

• Into a food processor place 1/2 of the mushrooms and process until finely ground.  Remove mushrooms from the processor and repeat with the other 1/2 of mushrooms. See notes.
• Into a large soup pot add your olive oil and heat on medium-high heat for around 20 seconds before adding your mushrooms.  Cook for around 6-8 minutes, stirring often to avoid burning. Cook until all the liquid has evaporated and the mixture has browned beautifully.
• Into the same food processor add your onion, celery, carrots and garlic.  Process till finely ground.  See notes.
• Remove the mushroom mixture from the pot and transfer to a bowl.
• Into the same pot add your onion mixture and cook on medium heat for around 5-6 minutes, or until browned and fragrant.  If the mixture starts to sticks to the bottom of the pot simply add a little water bit by bit to help loosen the browned parts.  This is a flavour-building step, so I highly suggest it if needed.
• To the mixture add your chili flakes, cinnamon, clove, basil, parsley and bay leaf.  Stir till well combined.  Cook for around 1-2 more minutes.
• Now, push the cooked onions mixture to the sides and makes room for the tomato paste.  Cook on its own for a minute or so or until browned. Once browned stir the tomato paste into the onion mixture and transfer your walnut and mushrooms to the pot.  See notes.
• Stir till well combined, increase heat and add your passata and vegetable stock paste.  Cook for around 5 minutes before adding your water and bringing the mixture to a boil.
• Pot on your pot lid and simmer for around 25-30 minutes. See notes. Before serving taste for salt and pepper and add as needed.
• Enjoy with your favourite pasta, garnished with parsley and a side of garlic toast!

Notes

When you process the mushrooms there will be larger chunks left as you process but don’t keep going.  You don’t want to over-process them.

When processing the carrots, celery and onion, garlic, you will likely want to over process.  A pulp texture is great but try to avoid a smoothie texture.

At this point, you could add red wine, 1 cup, deglaze for 5 minutes to remove alcohol and then add your passata.

The longer you cook the sauce, the better, but if you’re in a pinch for time 30 minutes is perfect! This sauce is even better the next day. Will freeze well, for up to 3 months in a tightly sealed container.  Always let red sauces cool before refrigerating.

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