Vegan Bolognese Sauce: Easy & Delicious

A delicious and easy to make vegan bolognese sauce made from mushrooms, walnuts, spices and tomatoes.




  1. In a food processor, add the walnuts, minced garlic, mushroom powder, oregano, thyme, nutritional yeast, and tamari. Pulse about 8 times, until the walnuts are roughly chopped. Add the mushrooms and pulse until incorporated, being careful not to purée the mixture, you still want some texture. Add salt and mix with a spoon.
  2. Heat a large skillet over medium heat and add the extra virgin olive oil. Once hot, add the mushroom mixture and cook , stirring often, for 7 to 8 minutes, until the liquid from the mushrooms is released.
  3. Add the tomato paste and stir, cook for 2 more minutes. Then add the cherry tomatoes and cook, stirring often to coat them. Cook until the skin starts to blister and burst, about 5 to 7 minutes. Smash some of the tomatoes with the back of the spoon to incorporate their juices, while leaving some whole.
  4. Meanwhile, cook the pasta in a large pot of boiling salted water according to package directions. When the pasta is almost done cooking, reserve about 1/2 cup water.
  5. Using tongs, add the pasta to the skillet with the sauce. Add the water to the bolognese sauce, starting with 1/4 cup and work up to 1/2 cup as needed to thin slightly.
  6. Plate the pasta, and top with fresh chopped basil and season with salt and pepper.