Description
A rich and hearty vegan walnut bolognese made with wholesome ingredients, perfect for a comforting plant-based meal. This meatless sauce is loaded with flavor, protein, and texture.
Ingredients
Units
Scale
- 1 cup walnuts, finely chopped
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, grated
- 1 celery stalk, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 tablespoon tomato paste
- 1 can (14 oz) crushed tomatoes
- 1/2 cup vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon smoked paprika
- 12 oz pasta of choice
- Fresh basil or parsley, for garnish
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté for 2-3 minutes until translucent.
- Add grated carrot, celery, salt, pepper, red pepper flakes, oregano, and thyme. Cook for 5 minutes, stirring occasionally.
- Add tomato paste and stir well to combine. Cook for another 2 minutes.
- Add chopped walnuts, crushed tomatoes, vegetable broth, soy sauce, balsamic vinegar, and smoked paprika. Stir and bring to a simmer.
- Let the sauce simmer for 15-20 minutes, stirring occasionally, until thickened and flavorful.
- Taste and adjust seasoning if needed.
- Serve the sauce over cooked pasta and garnish with fresh basil or parsley.
Notes
- Use gluten-free pasta to make the dish gluten-free.
- For extra richness, add a splash of plant-based cream or cashew cream at the end.
- This sauce can be made ahead and stored in the fridge for up to 5 days or frozen for 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg