Updated: Aug 7, 2025 · Published: Jul 25, 2025 by makepurethyheart · This post may contain affiliate links · 144 Comments

Vegan Impossible Bucatini Bolognese

Name: Vegan Impossible Bucatini Bolognese
Prep time: 10 min
Cook time: 30 min
Ingredients: 12 oz bucatini noodles (or spaghetti/rigatoni as alternatives); 12 oz Impossible ground beef (or other plant-based ground); 1 medium onion (diced); 1 tablespoon white miso paste; 1 teaspoon Better Than Bouillon (vegan beef or veggie base); 1 teaspoon salt (or to taste); ½ teaspoon ground black pepper; 1 tablespoon olive oil (or any cooking oil); 1 28 oz can crushed tomatoes (or whole peeled, hand-crushed); Fresh Herbs; 2 tablespoons fresh dill (chopped); 2 tablespoons fresh cilantro (chopped); 2 tablespoons fresh mint (chopped); ¼ cup fresh basil leaves (chopped or torn); ¼ –½ cup reserved pasta water (for thinning sauce, if needed); Pinch red pepper flakes (if spice is desired)

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This dish was born in the most unexpected way—cooking by the cove, nestled in the cozy, salty-aired escape that is Nick’s Cove. Surrounded by rugged coastline, the fog rolling in, and the hum of gulls in the distance, I found myself craving something warm, rustic, and grounding.

Rich vegetarian pasta with vegetables, herbs, and tomato sauce outdoors.

With a package of bucatini, some fresh herbs from a market haul, and a few pantry heroes like miso and Better Than Bouillon, this Vegan Bucatini Bolognese came to life. It’s a beautiful collision of old-world comfort and modern plant-based magic, and trust me—this sauce clings to bucatini like a dream.

Spaghetti with meat sauce in a skillet and on a white plate, cooked pasta and tomato-based sauce, rustic outdoor setting, homemade Italian-style meal.

Other Pasta Recipes 🍝

😍 Why You'll Love This Bucatini Bolognese

Hearty & Satisfying: Packed with flavor-rich Impossible meat and slow-simmered tomato goodness
Naturally Dairy-Free: All the richness, none of the cream
Layered with Herbs: Fresh dill, cilantro, mint, and basil bring brightness to the bold sauce
Weeknight-Friendly: Simple enough for a Tuesday, special enough for guests
Flexible & Freezer-Friendly: Make it ahead and enjoy leftovers for days

🛒 Ingredients

🍝 Bucatini Noodles

Thicker than spaghetti with a signature hollow center that drinks up the sauce—perfect for a chunky Bolognese.

🌱 Impossible Ground Beef

A plant-based meat alternative that browns and crumbles just like beef, bringing umami depth and protein power.

🧅 Onions

Caramelized for sweetness and foundational flavor—essential in any good Bolognese.

🥄 White Miso

Adds complexity and a slightly cheesy, fermented note that replaces traditional Parmesan in depth.

🍜 Better Than Bouillon (Vegan)

A spoonful of this adds slow-cooked richness without needing hours on the stove—choose “No Beef” or “Roasted Vegetable” base.

🥫 Canned Tomatoes

Crushed or whole peeled tomatoes form the rich, juicy backbone of the sauce—look for San Marzano if available.

🌿 Herbs (Dill, Cilantro, Mint, Basil)

A unique quartet of herbs that bring freshness and brightness—dill adds grassy notes, cilantro is citrusy, mint adds lift, and basil is classically aromatic.

👩‍🍳 How to Make Vegan Bucatini Bolognese

Boiling spaghetti on portable stove outdoors with potted plant and wooden fence in background.

Cooking pasta in a black skillet on outdoor stove, yellow noodles boiling in water, rustic wooden deck background.

Ground beef cooking with onions in a skillet for healthy meal preparation.

Ground beef and sautéed onions cooking in a cast iron skillet for a tasty meal.

Fresh tomatoes simmering in a skillet to make wholesome homemade sauce.

Hearty beef stew cooking in a cast iron skillet with vegetables and rich tomato sauce.

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1. Sauté the Aromatics

In a large saucepan or Dutch oven, heat a splash of oil. Add diced onions and cook until soft and golden, about 7-8 minutes.

2. Brown the Impossible Meat

Add the plant-based ground beef and break it up with a wooden spoon. Cook until browned and slightly crisp on the edges.

3. Stir in Miso & Bouillon

Mix in miso paste and Better Than Bouillon, allowing them to dissolve and coat the meat and onions with extra umami flavor.

4. Add Tomatoes & Simmer

Pour in the canned tomatoes (crush them by hand if whole). Stir well, reduce the heat, and let the sauce simmer uncovered for 20–30 minutes, stirring occasionally. The sauce should reduce and thicken.

5. Cook the Bucatini

Meanwhile, boil a large pot of salted water and cook the bucatini until al dente. Reserve about ½ cup of pasta water before draining.

6. Finish the Sauce

Add chopped fresh herbs to the simmered sauce. Stir in a splash of reserved pasta water for extra silkiness if needed.

7. Toss & Serve

Add drained bucatini to the sauce and toss to coat thoroughly. Serve hot, garnished with more herbs and cracked black pepper.

Savory vegan pasta dish with vegetables in a skillet on outdoor table.

🔄 Variations

Make It Spicy: Add chili flakes or a chopped Calabrian chili to the onions while sautéing.
Boost the Veg: Stir in chopped mushrooms, zucchini, or carrots for extra nutrients and texture.
Creamy Option: Add a splash of oat cream or a spoonful of vegan butter at the end for a richer sauce.
Pesto!!!!: We all know pesto makes everything tasty 🙌

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🔁 Substitutions

Bucatini → Spaghetti or Rigatoni: Any sturdy pasta will work, but tubular shapes hold sauce best.
Impossible → Lentils or TVP: For a whole-food version, use cooked green lentils or rehydrated textured vegetable protein.
Miso → Nutritional Yeast: Adds a similar savory depth if you don’t have miso on hand.
Better Than Bouillon → Veggie Stock Paste or Cube: Any umami-rich stock enhancer will do the job.

💡 Top Tip

Let your sauce simmer long enough to develop depth. Even just 30 minutes of gentle bubbling unlocks the full richness of your tomatoes and herbs. Don’t rush it—it’s worth every minute.

🕵️‍♀️ Hint: Herbs Matter

Use fresh herbs at the end for a bright, layered finish. Especially with bold ones like mint and dill, adding them at the last minute keeps their flavor vibrant and aromatic.

❓FAQ: Vegan Bolognese Essentials

Q: Can I make this gluten-free?
A: Yes! Simply use gluten-free pasta and ensure your miso and bouillon are certified gluten-free.

Q: Can I freeze the sauce?
A: Absolutely. The sauce freezes beautifully for up to 3 months. Just thaw and reheat before tossing with fresh pasta.

Q: What can I serve with it?
A: A leafy salad with lemon vinaigrette and a crusty slice of garlic bread pair perfectly with the richness of this pasta.

Q: Can I prep this ahead of time?
A: Totally! The sauce gets better overnight. Make it a day ahead and just cook fresh pasta when you're ready to serve.

🥄 Final Thoughts

This Vegan Bucatini Bolognese is more than a plant-based pasta dish—it’s a cozy, coastal hug in a bowl. Inspired by the salty breeze of Nick’s Cove and powered by flavor-forward ingredients, it’s the kind of meal you’ll crave when the fog rolls in and the wine is uncorked. Perfect for date night, meatless Mondays, or just because it’s pasta o’clock.