How to Create Vegan Mushroom and Walnut Bolognese

If you’re looking for a delicious, healthy alternative to your traditional spaghetti Bolognese, then look no further. This vegan mushroom and walnut Bolognese is not only bursting with flavor but also super easy to make. Perfect for a cozy dinner at home or for impressing your friends at a potluck, this dish is a sure hit. Let’s dive into how you can create this mouth-watering meal with some simple ingredients and steps.

Ingredients:

2 tablespoons of olive oil
1 large onion, finely chopped
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
4 garlic cloves, minced
500g (or about 4 cups) of mushrooms, finely chopped
1 cup of walnuts, roughly chopped
2 tablespoons of tomato paste
1 can (400g or 14oz) of crushed tomatoes
1 cup of vegetable broth
1 teaspoon of dried oregano
1 teaspoon of dried basil
Salt and pepper to taste
Optional: A splash of red wine for extra flavor
Pasta of your choice (spaghetti works great)

Instructions:

Prepare the Base: To start, grab a large pan and heat the olive oil over a medium flame. Add the finely chopped onion, carrots, and celery (this mix is often called a mirepoix and acts as a flavorful base for your Bolognese). Cook these until they’re soft and fragrant, which usually takes about 5-10 minutes.
Garlic Time: Once your veggies are looking good, throw in the minced garlic and keep cooking for another 1-2 minutes. Make sure you keep things moving in the pan so the garlic doesn’t burn.
Mushroom Magic: Next up, it’s time to add the mushrooms. These are the star of the show, giving that meaty texture minus the meat. Pour them into the pan and cook until they’ve reduced in size and are nicely browned. This could take around 10-15 minutes.
Walnut Wonder: Once your mushrooms are cooked, stir in the walnuts. These add a wonderful crunch and depth to the sauce, making it rich and fulfilling.
Saucy: Let’s get saucy! Add the tomato paste to your mixture and cook it out for a couple of minutes. This is a good time to add that splash of red wine if you’re using it. Then, pour in the crushed tomatoes, vegetable broth, dried oregano, and basil. Give everything a good stir, making sure you scrape any yummy bits off the bottom of the pan.
Simmer and Season: Reduce the heat to low and let your Bolognese simmer away for about 20-30 minutes. You’ll notice it starts to thicken up – that’s exactly what you want. Don’t forget to season with salt and pepper to taste.
Pasta Time: While your Bolognese is simmering, cook your pasta according to the package instructions. Whether it’s spaghetti, penne, or any other kind of pasta, make sure you cook it al dente, so it still has a bit of bite.
Combine and Serve: Once your pasta is drained (save a little pasta water!), and your sauce has thickened to your liking, it’s time to combine. If the sauce is too thick, add a bit of the reserved pasta water to loosen it. Serve the pasta topped with the hearty mushroom and walnut Bolognese, and maybe a sprinkle of vegan parmesan if you’re feeling fancy.

Tips:

Experiment with Mushrooms: Different types of mushrooms can give varying flavors and textures. Feel free to mix it up.
Batch Cooking: This Bolognese sauce freezes remarkably well. Make a big batch and freeze it in portions for those nights when cooking is the last thing on your mind.
Mind the Nuts: If you have a nut allergy or want to keep the dish nut-free, you can substitute the walnuts with lentils or just add more mushrooms.

Having a vegan diet or simply trying to eat more plant-based doesn’t mean giving up on savory, rich dinners. This mushroom and walnut Bolognese is a testament to how versatile and delicious vegan cooking can be. With its rich flavors, meaty texture, and hearty satisfaction, it might just become your new go-to comfort food. So, why wait? Try out this simple recipe and enjoy a lovely, cruelty-free dinner tonight!