Vegan Bolognese is an easy 30 minute 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.
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.
Notes
Store leftover pasta in an airtight container for up to 3 days. For best results, do not freeze.