Savory Walnut & Mushroom Bolognese
This comforting Walnut & Mushroom Bolognese has a depth of flavor that reminds me of family dinners around the table. The combination of earthy mushrooms and...
I’ve always felt that a good bolognese can warm the soul, and this vegan version does just that!
I remember the first time I made it for my friends - they couldn’t believe it was entirely plant-based.
The walnuts add such a delightful crunch, and the mushrooms give it that meaty depth without any animal products.
It’s become a staple in my kitchen, and I love how it brings everyone together around the table.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using cremini mushrooms because they have a deeper flavor than regular white mushrooms, but feel free to use any mushrooms you have on hand. The walnuts add a lovely crunch and healthy fats, but you could also swap them for chopped lentils or even tempeh if you prefer! If you want a little more richness, a splash of non-nutritional yeast coconut cream or a sprinkle of nutritional yeast at the end is divine.
Tips & Notes
- •If you want to meal prep, this sauce keeps well in the fridge for about 4 days or can be frozen for up to 3 months. Just thaw and reheat before serving.
- •I often double the recipe because it’s a hit and makes great leftovers for lunch!
Recipe Variations
- •Sometimes I add a splash of red wine for an extra layer of flavor while it simmers.
- •If you’re feeling adventurous, try adding some chopped spinach or kale in the last few minutes of cooking for a nutrient boost!
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. I usually just reheat it on the stove with a splash of water or broth to loosen it up. You can also freeze it in portions for quick meals later!
Frequently Asked Questions
Can I use other nuts instead of walnuts?
Absolutely! Pecans or even almonds would work well here. Just make sure to chop them up a bit.
What can I serve this with?
It’s delicious over your favorite pasta or even spiralized zucchini for a lighter meal. I love it with whole grain spaghetti!
Rate this Recipe
Loading votes...
You May Also Like
Moussaka
This hearty vegan Moussaka is a delicious layered dish featuring tender eggplant, a savory lentil filling, and a creamy cashew béchamel sauce, perfect for a ...
Soba
This vibrant and nutritious Soba noodle dish is packed with fresh vegetables and a flavorful sesame soy sauce, making it a perfect dinner option for anyone l...
Seitan Cutlets
These seitan cutlets are my go-to when I want something hearty but don't want to fuss over dinner for too long. I love how you can dress them up or down, dep...
This comforting Walnut & Mushroom Bolognese has a depth of flavor that reminds me of family dinners around the table. The combination of earthy mushrooms and...
Ingredients
Instructions
- 1
In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, sautéing until softened, about 5-7 minutes.
- 2
Add the minced garlic and chopped mushrooms to the skillet, cooking for another 5 minutes until the mushrooms are browned and have released their moisture.
- 3
Stir in the chopped walnuts, crushed tomatoes, vegetable broth, soy sauce, balsamic vinegar, and Italian seasoning.
- 4
Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for about 15-20 minutes, stirring occasionally. You want the sauce to thicken and the flavors to meld.
- 5
Season with salt and black pepper to taste. If you like a bit of heat, feel free to add a pinch of red pepper flakes!
Comments
Loading comments...