Vegan Walnut Bolognese (Rich and Hearty)

Why You’ll Love This Recipe

Vegan Walnut Bolognese is a hearty, plant-based twist on the classic Italian meat sauce, made with finely chopped walnuts and vegetables to mimic the texture and richness of traditional Bolognese. Packed with umami flavor, this comforting sauce pairs beautifully with your favorite pasta and is perfect for cozy dinners, meal prep, or impressing guests with a meat-free yet deeply satisfying dish.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

walnuts
olive oil
yellow onion
carrots
celery
garlic
tomato paste
crushed tomatoes
soy sauce or tamari
vegetable broth
dried oregano
dried basil
red pepper flakes (optional)
nutritional yeast
salt
black pepper
bay leaf
fresh parsley or basil (for garnish)
your choice of pasta (spaghetti, rigatoni, etc.)

directions

Soak walnuts in hot water for 10–15 minutes, then drain and finely chop or pulse in a food processor until crumbly (not paste-like).

Heat olive oil in a large skillet over medium heat. Sauté onions, carrots, and celery until soft, about 7–10 minutes.

Add garlic and cook for another minute until fragrant.

Stir in tomato paste and cook for 2–3 minutes to deepen the flavor.

Add the chopped walnuts, crushed tomatoes, soy sauce or tamari, vegetable broth, oregano, basil, red pepper flakes (if using), nutritional yeast, salt, pepper, and bay leaf.

Bring to a simmer and cook uncovered for 20–25 minutes, stirring occasionally, until thick and rich.

Remove the bay leaf and adjust seasoning to taste.

Serve over cooked pasta of choice and garnish with chopped parsley or basil.

Servings and timing

This recipe serves 4–6 people.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

Use lentils or mushrooms in place of some or all of the walnuts for variety in texture.
Add a splash of red wine when adding the tomato paste for extra depth.
Toss in chopped sun-dried tomatoes for an added tangy richness.
Make it spicy with extra red pepper flakes or a pinch of smoked paprika.

storage/reheating

Store leftover sauce in an airtight container in the fridge for up to 5 days.
Freeze for up to 2 months in freezer-safe containers.
Reheat on the stovetop over medium heat or in the microwave until warmed through.
Add a splash of water or broth if the sauce thickens too much upon reheating.

FAQs

Can I use pre-chopped walnuts?
Yes, just make sure they are finely chopped to resemble ground meat.

Is this sauce gluten-free?
It is if you use tamari instead of soy sauce and serve with gluten-free pasta.

What can I use instead of nutritional yeast?
You can omit it or substitute with vegan Parmesan or a small splash of soy sauce for umami.

Can I make this ahead of time?
Absolutely—this sauce tastes even better the next day as the flavors develop.

Does this work with other types of pasta?
Yes! Try it with fettuccine, penne, or even zucchini noodles for a low-carb option.

Can I add wine?
Yes, a splash of red wine adds fantastic depth—just cook it off with the tomato paste.

Do the walnuts get soft?
They soften slightly but retain a meaty texture that holds up well in the sauce.

Is this recipe nut-free?
No, but you can replace the walnuts with lentils or mushrooms for a nut-free version.

Can I make it oil-free?
Yes, use a splash of vegetable broth to sauté the veggies instead of oil.

Is this kid-friendly?
Definitely! It’s rich, savory, and perfect over a bowl of pasta most kids love.

Conclusion

Vegan Walnut Bolognese is a deliciously hearty and wholesome alternative to the traditional meat sauce. With its rich flavor, satisfying texture, and simple ingredients, it’s a go-to recipe for any plant-based kitchen. Whether you’re cooking for a crowd or meal prepping for the week, this dish will win over vegans and meat-eaters alike.

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