Vegan Bolognese is an easy plant-based adaptation of a classic Italian meat-based pasta dish. Instead of mushrooms or lentils, this version features walnuts in a rich and hearty sauce. And unlike many traditional pasta recipes, it's ready to enjoy in about 30 minutes.
First things first, this is not an authentic Bolognese. Rather it's a quick-cooking vegan version of an Italian-American pasta with meat sauce.
One of my favorite plant-based pasta recipes, it features homemade vegan walnut meat crumbles made in minutes in a food processor. They give the thick sauce a deep and savory flavor without the need for simmering it for hours.
Toss it with your favorite pasta shape such as fettucine, rigatoni, or penne for a comforting meal any night of the week. Or use the sauce to make vegan pasta casserole, lasagna, or baked ziti.
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I made this tonight and it was a hit! Love the texture of the walnuts! Thank you!
- Meridith
Ingredients
- Raw walnuts: Look for bags of halves and pieces which tend to be less expensive than the whole ones.
- Tamari: If unavailable, you can use soy sauce, as long as you aren't gluten-free.
- Pasta: This recipe can be made with any shape and variety of pasta including gluten-free. I prefer to use wider shapes like fettucine or penne which tend to hold up better with thicker sauces.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make vegan walnut Bolognese
- Prepare the walnut meat crumbles by adding the raw walnuts, tamari, garlic powder, onion powder, and smoked paprika to the bowl of a food processor.
- Process, scraping down the sides of the bowl as necessary, until the mixture has the texture of ground meat. Be careful to not overprocess. Set the crumbles aside.
- Saute the onions until soft and slightly translucent.
- Add the celery, carrots, and garlic, and continue to saute until soft.
- Add the walnut meat, crushed tomatoes, and Italian seasoning to the skillet.
- Simmer, stirring occasionally, until the sauce is thick and heated through.
- Cook the pasta al dente according to the package directions, then add it to the skillet with the sauce and toss well to combine.
- Garnish with fresh parsley, if desired, and serve.
Serving suggestions
While a bowl of Vegan Bolognese pasta is filling on its own, it's wonderful enjoyed with a salad or vegetable side dish.
For a starter, try it with marinated artichoke hearts salad or sourdough panzanella bread salad.
And it pairs well with Mediterranean green beans and tomatoes, mustard roasted cauliflower, and Mediterranean tomato and zucchini saute.
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Love and Veggies,
Amy
📋 Recipe
Vegan Bolognese with Walnuts
Equipment
- food processor
Ingredients
- 2 cups raw walnuts, (whole or halves and pieces)
- 2 Tablespoons tamari, (or substitute soy sauce if not gluten-free)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1 Tablespoon extra virgin olive oil
- ½ cup onion, diced
- ¼ cup celery, diced
- ¼ cup carrots, diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 1 Tablespoon Italian seasoning
- salt and pepper, to taste
- 12-16 ounces pasta, ( I use Barilla gluten-free fettucine.)
- fresh parsley or basil, for serving (optional)
Instructions
- Prepare the walnut meat crumbles by placing the walnuts, tamari, garlic powder, onion powder, and smoked paprika in the bowl of a food processor. Process until small crumbles are formed, scraping down the sides of the bowl, as necessary. Do not overprocess. Set aside.
- Heat a large skillet over medium heat and add the olive oil. Saute the onions until soft and slightly translucent.
- Then add the celery, carrots, and garlic, and saute until soft.
- Add the walnut meat crumbles, crushed tomatoes, and Italian seasoning to the skillet and stir to combine.
- Lower the heat and simmer, stirring occasionally, until the sauce is thick and heated through. Taste and add salt and pepper, to taste.
- Meanwhile, prepare the pasta according to the package directions. Drain and set aside.
- Once the sauce is ready, add the cooked pasta to the skillet and toss well so that the pasta is well coated.
- Garnish with fresh parsley or basil, if desired, and enjoy immediately.
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Notes
Nutrition
Nutritional information is an estimation.
Rosa says
I really enjoyed this recipe! It has simple ingredients and it didn't take long to cook at all! I didn't have crushed tomatoes so I used a pasta sauce and a few fresh tomatoes from my garden. Topped it off with some fresh basil and it came together very well! Rich in healthy fats, carbs, and a bit of protein too! Next time I might add in some cooked lentils and/or mushrooms. Thank you!!
Amy Katz says
I'm so happy you enjoyed it, Rosa! Great substitutions, too.
Meridith says
I made this tonight and it was a hit! Love the texture of the walnuts! Thank you!
Amy Katz says
I'm so glad you enjoyed it, Meridith!