Ingredients List



  1. Roast walnuts on a baking paper the oven for 8-10 minutes (200 C / 390 F).
  2. Finely chop the onion, garlic, walnuts and mushrooms - I used a food processor to get the pieces really small for a mince-like texture. 
  3. 'Fry' mushrooms, garlic and onions - either dry fry in a nonstick pan or in a tiny amount of water/stock. 
  4. Add tinned tomatoes (or you could use fresh tomatoes), walnuts and tomato puree. 
  5. Add black pepper, salt, basil, oregano, balsamic vinegar, cloves, bay leaf and vegetable stock cube (chili flakes optional).
  6. Simmer for 40 mins - 1 hour on a low heat (or you can use a slow cooker). 
  7. Cook spaghetti and serve with the bolognese! 


The walnuts add texture, I use shiitake mushrooms as they have a more 'umami' meaty flavour.

You could add kidney beans and spices to make a chili, eat it in tacos, or you could use it to make a vegan lasagne.