This Vegan Mushroom Bolognese with Walnuts is a tasty, meatless alternative to traditional Bolognese! It's the ultimate comfort food and perfect for family dinners!
Finely chop walnuts in a food processor. For added flavor, toast them in a pan without oil for about 5 minutes until golden brown.
Finely chop the mushrooms in a food processor. If you prefer, coarsely chop the onions, garlic, carrots, and celery in the food processor or dice them finely with a knife.
Heat olive oil in a pot. Sauté onions, garlic, carrots, and celery for 3 minutes.
Add chopped mushrooms and cook for an additional 5-8 minutes until all the mushroom moisture has evaporated.
Stir in walnuts, tomato paste, paprika, Italian herbs, and season generously with salt and pepper.
Deglaze with red wine and add tomato passata. Throw in fresh basil and a bay leaf, and let it simmer for around 20 minutes.
Meanwhile, cook pasta in boiling salted water until al dente. Reserve some pasta cooking water and drain the pasta. Season to taste with more salt and pepper.
Serve in bowls! → You can top it with grated Parmesan or vegan Parmesan
Notes
Leftovers: You can keep any remaining Mushroom Bolognese in an airtight container in the fridge for up to 3 days.
Reheating: Warm it up in a pan with a splash of water.
Portions: This Bolognese recipe will go well with about 14 oz of pasta if you love lots of sauce, or up to 21 oz if you prefer a lighter coating.
Gluten-Free: Just go for gluten-free pasta, like the ones from Barilla, and you're good to go! 😉