Mushroom and Walnut Vegan Bolognese

Meat equals hearty, but hearty does not have to equal meat! This delicious Mushroom & Walnut Vegan Bolognese proves just that! Enjoy over any type of pasta!

Course: Dinner, Lunch, Main Course
Cuisine: Comfort, Vegan
Keyword: Bolognese, Pasta, Vegan, vegen bolognese
Author: NOMaste Kitchen
  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 8 ounces baby bella mushrooms chopped
  • 1 cup walnuts chopped
  • 1/4 tsp oregano
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cumin
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp tomato paste
  • 1 can tomato sauce
  • 1/2 cup dry white wine any kind
  • 1 tsp brown sugar optional
  1. In a large saucepan, heat olive oil over low-medium heat until shimmering. Add chopped onion - cook, stirring occasionally for 4-5 minutes or until onions become translucent., Add garlic and cook for and additional 2-3 minutes.

  2. Add mushrooms to pan, stir to combine. Partially cover and cook for  4-5 minutes, or until mushrooms have shrunken and expressed liquid.

  3. Add walnuts and all seasonings (oregano, cayenne, cumin, red pepper flakes, salt and pepper). Stir to combine then partially cover and cook for another 4-5 minutes (walnuts should begin to soften).

  4. Reduce heat and add tomato paste, stirring to combine. Cook for 2 minutes, then add tomato sauce and white wine. Simmer on low heat for 4-5 minutes or until sauce has thickened. Add brown sugar, if desired.

  5. Serve hot over a bed of noodles, zoodles, voodles ("veggie noodles") or rice! Enjoy!

Recipe Notes

Storage: Refrigerate in an airtight container separate for 4-5 days (will keep best when stored alone/without noodles or rice).