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
Umami Mushroom Jamboree
This hearty dish is a celebration of mushrooms, packed with umami flavors and rich, comforting textures. The best part? It’s simple to make and perfect for c...
Spiced Lentil Shepherd's Crumble
This Spiced Lentil Shepherd's Crumble brings together hearty lentils and warming spices, topped with a crispy, golden crumble that makes it feel like a warm ...
Vegan Whole-Food Plant-Based Burrito
A hearty and flavorful vegan burrito packed with wholesome ingredients, perfect for a nutritious lunch on the go!
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...