MUSHROOM WALNUT BOLOGNESE

Chilly temps, big bowl of pasta, even bigger glass of red wine.

It doesn’t get much better than a big bowl of Bolognese. Especially when it tastes like this… and yet, no meat?

I had been wanting to experiment with a vegan Bolognese for a while, but I wanted the texture to emulate the real thing. Honestly though, who doesn't have an obsession with Bolognese?

After a few test runs, I finally found my star ingredients…. walnuts + mushrooms!! Trust me, if I hadn’t told you, you would never know there is no meat. How can I be so sure? Don’t tell, but I have fooled many with this dish.

This is everything you want in a bowl of pasta, but better because, well, hidden veggies. Most importantly my husband MAJORLY approved. 3 big bowls approved.

I n g r e d i e n t s 
10 oz. baby bella/cremini mushrooms

1 cup walnuts

1/4 cup almond flour

1 sweet onion

2 cloves garlic, minced or pressed

2/3 cup finely chopped carrots

2/3 cup finely chopped celery, smaller the better!

1 24 oz tomato basil marinara sauce

1 tsp tamari

1 tsp oregano

1 tbsp coconut sugar, add more to taste

pinch red pepper flakes

1/2 loose cup fresh basil (or 1-2 tsp dried)

D i r e c t i o n s 
Add your walnuts to a food processor. Pulse until large crumbles. De stem and quarter your mushrooms. Make sure mushroom are not wet from cleaning—be sure and dry well before adding them in! Add to food processor with the walnuts and pulse about 10 more times. Add your flour. and pulse a few more times. Do not over pulse, you want the texture to look like ground beef.

Heat a tbsp oil in a large skillet over medium heat and add your mushroom walnut mix to the pan. Stirring/flipping occasionally until browned, about 15 minutes.. it will “brown” like meat does!

In a separate small sauté pan add your onion, carrots, celery, garlic and sauté about 15 minutes, or until celery and carrots are fork tender.

Once cooked, add your onion mixture into the walnut-mushroom pan and stir well.

Add your marinara sauce, tamari, oregano, (basil if using dried, wait if using fresh,) coconut sugar, salt and pepper to taste. Stir and cook for about 10 minutes more.

Add your basil a pinch red pepper and stir. Taste and adjust seasonings! If you want to thin mixture add water or plain tomato sauce!

Enjoy over zucchini noodles, chickpea or brown rice pasta of choice!

4 comments

  • My roommate and I made this for dinner last night and were SHOCKED by how similar this tastes to the real thing… We each got heaping seconds. Amazing and so glad we decided to try for ourselves. Thank you!

    Monika
  • A five star dish! Delicious!!!

    Dede
  • This is sensational! My kitchen smells so good that I’d like to eat the air. The texture is really satisfying, the flavor is just incredible. I always make my own marinara but figured, hey, give it a whirl with a good jarred sauce (Del Grosso’s tomato basil marinara) and it was AMAZING! Didn’t miss the meat at all. Just a little FYI on the mushrooms that might be helpful. I bought two 8-oz containers and removed the stems. Probably had a little over the 10 ozs called for but it was definitely a success. Great recipe. Looking forward to trying more! Thanks so much.

    Karen Julian
  • Incredible. We just ate it over spaghetti squash and I’m telling everyone I know about it. Possibly my favorite plant based recipe yet. Threw a little wine in there because you know, tomato sauce. The walnut/mushroom combo is bomb, I can’t wait to try it in a veg chili. Thank you for this!!!!

    Jaime

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