Description
A hearty and flavorful Vegan Walnut Bolognese made with a rich tomato sauce, mushrooms, and walnuts for a satisfying meat-free twist on the classic Italian dish.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 1 cup mushrooms, finely chopped
- 1 cup walnuts, finely chopped
- 1 tablespoon tomato paste
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/4 cup vegetable broth or water (as needed)
- 12 oz spaghetti or pasta of choice
- Fresh basil or parsley for garnish (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and garlic, and sauté until softened, about 3-4 minutes.
- Stir in the carrots and celery and cook for another 5 minutes.
- Add the mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
- Stir in the chopped walnuts and toast them for 2-3 minutes.
- Mix in the tomato paste and cook for 1 minute.
- Add the crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper.
- Simmer the sauce for 15-20 minutes, adding vegetable broth or water as needed to maintain desired consistency.
- Meanwhile, cook the pasta according to package instructions. Drain and set aside.
- Serve the walnut bolognese over the cooked pasta and garnish with fresh herbs if desired.
Notes
- For a gluten-free option, use gluten-free pasta.
- Leftovers can be stored in the fridge for up to 4 days.
- You can pulse the walnuts in a food processor for a finer texture.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg