Name: Vegan Bolognese with Mushroom and Walnut
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 1 tbsp coconut oil; 1 garlic clove (minced); 1 small onion (minced); 250 g mushrooms ((champignons)); 2 tbsp apple vinegar; 1 tbsp tomato paste; 2 tsp dried oregano; 1 tsp ground paprika; 1 tsp garam masala spice (alternative five-spice powder); 1 tbsp fresh basil leaves (chopped); 2 small tomatoes (roughly chopped); 0.5 tsp sambal oelek; 600 ml tomato passata; 200 ml red wine; 80 g walnuts (roasted and chopped); 1 tbsp olive oil; salt & pepper; 320 g spaghetti

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Hello to all Bolognese Lovers. This vegan bolognese made with mushrooms and walnut is so damn delicious, not even an omnivore would miss the meat in it. The combination of the chewy mushrooms and crunchy walnuts, seasoned with some different spices, are the perfect companion for your next pasta evening.

I love the fact that this vegan bolognese is only made with plant-based ingredients and is so tasty, that I always overeat myself and cannot move afterward. There are some great vegan “minced beef” substitutes you can buy in the supermarket, but as I do not like highly processed food, I prefer to make one from scratch. And this recipe for vegan bolognese with mushrooms and walnuts is truly great.

Vegan Bolognese with Mushroom and Walnut

Aline Cueni

A vegan bolognese made with mushrooms and walnuts. It's simple and does taste super delicious.

5 from 1 vote

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Prep Time 5 mins

Cook Time 50 mins

Total Time 55 mins

Course Main Course

Cuisine Vegan

Servings

Calories 620 kcal

Ingredients

1 tbsp (1 tbsp) coconut oil
1 (1) garlic clove minced
1 (1) small onion minced
250 g (2.6 cups) mushrooms (champignons)
2 tbsp (2 tbsp) apple vinegar
1 tbsp (1 tbsp) tomato paste
2 tsp (2 tsp) dried oregano
1 tsp (1 tsp) ground paprika
1 tsp (1 tsp) garam masala spice alternative five-spice powder
1 tbsp (1 tbsp) fresh basil leaves chopped
2 (2) small tomatoes roughly chopped
0.5 tsp (0.5 tsp) sambal oelek
600 ml (4 cups) tomato passata
200 ml (0.8 cups) red wine
80 g (0.7 cups) walnuts roasted and chopped
1 tbsp (1 tbsp) olive oil
salt & pepper
320 g (320 g) spaghetti

Instructions

Roast the walnuts over medium heat and chop them in your food processor or by hand. Set aside.
Peel and mince the garlic and onion. Cut half of the mushrooms in strips and the other half in slices. Roughly cut the tomatoes.
Preheat a large non-stick pan or dutch oven with one tablespoon of coconut oil. Cook the onion and garlic for 3 minutes.
Add the mushrooms and cook for 8 minutes.
Mix in the apple vinegar, tomato paste, herbs, chopped tomatoes, sambal oelek and stir until well combined. Add the tomato passata, half of the red wine, and chopped fresh basil.
Let it cook for 30 minutes. Add the other half of the wine step by step during cooking and stir occasionally.
Add the chopped walnuts and cook for another 5 minutes.
Meanwhile, cook spaghetti in boiling salt water.
Season the bolognese with olive oil, salt, and pepper and serve it with the spaghetti.

Notes

You don't have to eat it with spaghetti, choose your favorite kind of pasta to serve it with. Keep it for up to two days in your fridge.

Nutrition

Nutrition Facts

Vegan Bolognese with Mushroom and Walnut

Amount Per Serving

Calories 620 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 5g31%

Sodium 243mg11%

Potassium 1135mg32%

Carbohydrates 82g27%

Fiber 9g38%

Sugar 13g14%

Protein 18g36%

Vitamin A 960IU19%

Vitamin C 22.8mg28%

Calcium 109mg11%

Iron 4.7mg26%

* Percent Daily Values are based on a 2000 calorie diet.

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Vegan Bolognese with Mushroom and Walnut