Description

A rich and hearty Vegan Walnut Bolognese made with finely chopped walnuts, vegetables, and a savory tomato base. Perfect as a plant-based alternative to traditional meat sauces.

Ingredients

Units Scale

1 cup walnuts, finely chopped
2 tablespoons olive oil
1 onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
1/4 cup tomato paste
1 can (28 oz) crushed tomatoes
1/2 cup vegetable broth
2 tablespoons soy sauce or tamari
Salt and black pepper to taste
Fresh basil or parsley for garnish (optional)
Cooked pasta of choice for serving

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Instructions

Heat olive oil in a large skillet over medium heat.
Add onion, carrots, and celery, and sauté until vegetables are soft, about 8–10 minutes.
Stir in garlic, oregano, basil, and red pepper flakes, and cook for 1 minute.
Add tomato paste and cook, stirring constantly, for 2–3 minutes to deepen the flavor.
Mix in crushed tomatoes, vegetable broth, soy sauce, and chopped walnuts.
Bring the sauce to a simmer, reduce heat, and cook uncovered for 20–25 minutes, stirring occasionally.
Season with salt and black pepper to taste.
Serve over cooked pasta and garnish with fresh herbs if desired.

Notes

Use tamari instead of soy sauce for a gluten-free version.
The sauce can be made ahead and stored in the refrigerator for up to 5 days.
Try adding a splash of red wine for extra depth of flavor.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 7g
Sodium: 480mg
Fat: 22g
Saturated Fat: 2g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 6g
Protein: 8g
Cholesterol: 0mg