Dinner

June 10, 2020

Vegan Bolognese Sauce: Easy & Delicious

Vegan Bolognese Sauce: Easy & Delicious

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

Prep:
5
min
cook:
30
min
total:
35
min
servings:
4
Author:

Jaclyn

Ingredients


Instructions


  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.

Notes

To make this paleo: use coconut aminos instead of tamari and use sweet potato noodles or another paleo noodle/pasta

If using a blender to make this recipe, work in batches to ensure everything is chopped and incorporated properly.

Comment Below

Did you love this? Let us know!

Name
Email
Message
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe