Description
This walnut Bolognese is a rich and savory vegan alternative to the traditional meat sauce. Packed with finely chopped walnuts, vegetables, and herbs, it delivers deep, satisfying flavor and a meaty texture—without the meat. Serve it over your favorite pasta for a comforting, protein-packed meal everyone will love.
Ingredients
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1 tbsp olive oil
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1 small onion, finely chopped
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2 carrots, peeled and finely diced
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2 celery stalks, finely diced
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3 cloves garlic, minced
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1 cup walnuts, finely chopped or pulsed in a food processor
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1 (28 oz) can crushed tomatoes
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2 tbsp tomato paste
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1/2 cup dry red wine (optional, or use veggie broth)
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1 tsp dried oregano
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1 tsp dried basil
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1/2 tsp thyme
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1/2 tsp salt
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1/4 tsp black pepper
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1 tbsp soy sauce or tamari (for umami)
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1/4-1/2 cup water or veggie broth (as needed)
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12 oz spaghetti or pasta of choice
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Fresh basil or parsley, for garnish (optional)
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Vegan Parmesan, for serving (optional)
Instructions
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Cook the veggies:
Heat olive oil in a large skillet over medium heat. Add onion, carrot, and celery. Sauté for 5–7 minutes, until softened. -
Add garlic and chopped walnuts. Cook for another 3–4 minutes, stirring often, to toast the walnuts and release flavor.
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Stir in tomato paste and cook for 1 minute. Then pour in the red wine (or broth) to deglaze the pan. Let it simmer for 2–3 minutes.
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Add crushed tomatoes, oregano, basil, thyme, soy sauce, salt, pepper, and a splash of water or broth. Stir and reduce heat to low. Let the sauce simmer for 20–25 minutes, stirring occasionally. Add more liquid if the sauce gets too thick.
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Meanwhile, cook pasta according to package instructions. Drain and set aside.
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Taste and adjust seasoning in the sauce as needed. Serve over pasta, topped with fresh herbs and vegan Parmesan if desired.
Notes
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Pulse walnuts in a food processor until crumbly, not powdery.
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Leftovers store well in the fridge for up to 4 days.
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Great with gluten-free pasta or zucchini noodles for a lighter option.