Walnut Mushroom Bolognese Sauce!
This Mushroom and Walnut Bolognese Sauce is a vegan twist on the classic. The combination of diced mushrooms and ground walnuts creates the perfect texture and consistency, and mimics the same texture of the non-vegan version. By using mushrooms and walnuts, this vegan version becomes much healthier. The mushrooms are a great way to sneak in extra veggies, and the walnuts add healthy fats and protein.
This meal is super easy to make, and quick to prepare. You can save the sauce in a container in the fridge for up to a week, or freeze it for a night when you’re in a rush and need a quick meal.
I like to serve this meal with a side salad of vegan caesar salad with crispy chickpeas. It’s a classic flavour combination and creates a complete meal with greens and added protein from the chickpeas.
For more plant-based pasta ideas, try my Vegan Lasagna or Easy Vegan Pesto.
Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!
Walnut Mushroom Bolognese Sauce
Ingredients
- 1 teaspoon olive oil
- 1-2 cloves garlic minced
- 1 medium onion diced
- 8 oz brown mushrooms diced
- 1 cup ground walnuts
- One 680 ml can of tomato sauce
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon chili powder
- ¼ teaspoon red pepper flakes
- ½ teaspoon oregano
- Optional: fresh basil or spinach
Instructions
- Add olive oil to a large pot over low-medium heat. Add the garlic, onion, and mushrooms. Slowly cook over low-medium heat until soft and translucent, about 10 minutes.
- Add 1 cup of ground walnuts (walnuts blended in a food processor or blender) and stir until combined. Add the tomato sauce, salt, pepper, chili powder, red pepper flakes, and oregano. Simmer over low-medium heat until the sauce is hot, about 10 minutes.
- Add fresh basil or spinach before serving if desired.
- Serve over your favourite noodles.
Save this recipe for later:
