This veganized bolognese is perfect for any plant-based pasta combination you may be looking for. It captures the texture of real bolognese, with a taste that is even better!

Cauliflower Vegan Bolognese [Vegan]



Cooking Time




  • 1 tablespoon virgin coconut oil
  • 3 cloves garlic, pressed
  • 1 carrot, chopped
  • 5 cups chopped cauliflower
  • 1/2 cup packed spinach, coarsely chopped
  • 1 tomato, seeded and chopped
  • 1/4 cup sundried tomatoes, finely chopped
  • 1 tablespoon capers
  • 1 can (14 oz) no-salt-added crushed tomatoes
  • 2 cups tomato soup or tomato sauce
  • 2 tablespoon tomato paste
  • 2 teaspoon dried basil
  • 1 teaspoon dried oregano
  • salt and pepper to taste


  1. Heat oil in a large pot over medium heat.
  2. Add garlic, carrot, cauliflower and spinach and cook, stirring, until the spinach is wilted.
  3. Add all remaining ingredients, stir and bring to a boil.
  4. Reduce heat to low, cover, and let cook 1 hour.
  5. Remove from heat and either blend a little with a hand held mixer or transfer to a blender and pulse a couple times until you reach desired consistency.
  6. Serve with zucchini noodles, spaghetti squash or your choice of whole grain pasta.