Mushroom and Walnut Bolognese

A hearty vegan bolognese, substituting mince with mushroom and walnuts, full of flavour and texture.

Time 1 -1.5 Hours

Skill Level Easy

Ingredients List

Serves 4

400 g spaghetti You could also use wholewheat or spelt spaghetti, or gluten-free
3 pieces cloves
2 cloves garlic (finely chopped)
2 pieces bay leaf
1 tablespoon tomato puree
1 tsp basil (dried)
1 tsp dried oregano
1/2 cube vegetable stock cubes
1 tablespoon balsamic vinegar
125 g walnuts (finely chopped)
125 g mushrooms (shiitake or porcini preferably)
400 g chopped tomatoes can

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