Over time I've found myself trying to find the right ingredients to create the perfect vegan bolognese recipe. I'm not the biggest fan of vegan mince, other vegetables can be too soft and lentils can be overpowering at times. It's safe to say it was a challenge to create a vegan bolognese sauce recipe that could compete with the real deal (I use to love meat bolognese).
Well, I can confirm, the ingredients have been found! I'm not taking credit for this discovery as I've seen other people make walnut and mushroom bolognese before. But, when I improvised and had a go, I was very happy with myself (not the humblest of comments but I really was happy with myself). It was so delicious that I couldn't wait to share it with you all.
For this vegan spaghetti bolognese recipe, we've used mushrooms and walnuts to give the meat-like texture you'd find in a traditional bolognese. When making this mixture, it's important to use a food processor rather than a blender to get the right consistency.
With that in mind, let's give it a go! Please do let me know what you think. I would love to hear your thoughts and whether you found it as delicious as I did.
Total Prep and Cooking Time: 40 minutes
Equipment Needed: Hob and food processor
1 tsp of olive oil
1 celery sticks
1 large carrot
150g of mushrooms
100g of walnuts
2 garlic cloves
1 vegetable stock cube
400g can of chopped tomatoes
300ml of boiling water
1 tbsp of tomato puree
1 tsp of balsamic vinegar
1 tsp of soy sauce or tamari
1/2 tsp of dried basil
1/2 tsp of paprika
1 tsp of salt
1/2 tsp of pepper
1. Finely slice your onion, celery and carrot, then add to a pan with olive oil. Place on the hob and cook on a low to medium heat.
2. While your veggies are cooking, put your walnuts and mushrooms into a food processor and begin to pulse until the ingredients have broken down but are still identifiable (you don't want to it to become a paste or smooth consistency - we're trying to mimic mince meat so there should still be lots of texture).
3. By now your onions should have softened. Peel and press your garlic, then add to the pan with your veggies. Cook for around 30 seconds and then add your walnut and mushroom mixture.
4. Fry for around 5-7 minutes to cook the mushrooms. Then, add all the remaining ingredients to the pan and stir well.
5. Raise the heat to bring it to a boil, then reduce the heat to a light simmer. Pop a lid on the pan and cook for around 25 minutes, stirring occasionally.
6. Serve and enjoy with pasta, potatoes or anything else you fancy - enjoy!
If you made this, I would love to hear from you! Comment below or get in touch on Instagram.
Here at Defying Hangry, we make delicious and easy vegan recipes. All our meals contain a range of nutritious and easily accessible ingredients - to make even the busiest of mealtimes easy, healthy and quick. As well as vegan recipes, we also share a range of vegan gluten-free recipes and vegan nut-free recipes.