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Vegan Mushroom Walnut Bolognese

Vegan Mushroom Walnut Bolognese
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A hearty, plant-based, and halal-friendly Italian comfort meal that uses earthy mushrooms and toasted walnuts to mimic the texture of traditional meat sauce.

Ingredients

Scale

1 lb Cremini Mushrooms
1 cup Raw Walnuts
1 large Yellow Onio
4 cloves Garlic
1 medium Carrot
2 tbsp Tomato Paste
28 oz Crushed Tomatoes
1/2 cup Halal Veggie Broth
1 tbsp Halal Tamari
1 tbsp Lemon Juice
1 tsp Dried Oregano
2 tbsp Olive Oil
To taste Salt and Pepper

Instructions

  1. Clean the mushrooms and pulse in a food processor until they reach a crumbly consistency; repeat with the toasted walnuts
  2. Heat olive oil in a large skillet or pot over medium heat and sauté the diced onion and grated carrot until soft and translucent
  3. Add minced garlic and cook for one minute until fragrant
  4. Stir the pulsed mushrooms and walnuts into the pan, increase heat slightly, and cook for 8-10 minutes until browned
  5. Mix in the tomato paste until the vegetables are well coated
  6. Add crushed tomatoes, veggie broth, tamari, lemon juice, dried oregano, salt, and pepper
  7. Reduce heat to low and simmer for at least 20 minutes, allowing the sauce to thicken and flavors to meld
  8. Taste and adjust seasonings before serving over your favorite pasta

Notes

Ensure all ingredients, including tamari and tomato paste, are halal certified.

Toast the walnuts before pulsing to enhance the nutty flavor and texture.

If the sauce is too thick, add a splash of veggie broth or pasta water.

This sauce freezes well for up to three months in airtight containers or freezer-safe bags.

Lemon juice is used to provide acidity as a substitute for vinegar or alcohol.

Nutrition

Find it online: https://fabiloustaste.com/vegan-mushroom-walnut-bolognese/