Mushroom Walnut Vegan Bolognese

By March 20, 2018Recipes
Reading Time: 2 minutes

As the daughter of an Italian mother, my childhood was filled with the most incredible Italian food. I loved my mom’s cooking, but what I loved even more was my Nana Rita’s cooking. Whenever we made the drive from Montreal to Toronto, no matter what time we arrived (it was usually 3:00am), my Nana Rita would have a pot of pasta sauce and sausage on the stove. Then, she’d fill our plates and order us to eat.

I haven’t lost my affection for Italian cooking since going mostly plant-based, and though I don’t eat meat, I do miss my grandmother’s meat sauce. So, I had to come up with an alternative vegan bolognese that would warm my tummy and my heart the way my Nana Rita’s sauce used to.

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This mushroom walnut vegan bolognese recipe does the trick! The mushrooms and walnuts play off each other to create some semblance of ground beef, and the flavors do not disappoint. Whether you are plant-based or a meat-eater, give this sauce a try and your heart and tummy will be happy, too.

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Mushroom Walnut Vegan Bolognese

The mushrooms and walnuts play off each other to create some semblance of ground beef, and the flavors do not disappoint. Whether you are plant-based or a meat-eater, give this sauce.

Category Dinner, Paleo, Vegetarian
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Author Lauren Lobley

Ingredients

  • 2 tbsp extra virgin olive oil
  • 2 medium onions small dice
  • 1 small head of broccoli small dice
  • 200 g Shiitake mushrooms about 2 cups, small dice
  • 4 cloves garlic minced
  • 1 28 oz can of plum tomatoes
  • 1 15 oz can of tomato sauce
  • 1 bay leaf
  • 1 tsp Italian seasoning
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 cup walnuts roughly chopped

Instructions

  1. Heat the olive oil over medium heat.

  2. Add the onions, broccoli and mushrooms. Saute for 5-10 minutes or until soft.

  3. Add the garlic and toss to combine. Add the tomatoes and sauce, along with the spices. Toss to combine and let simmer on the stove for about 20-30 minutes to let all the flavors come together.
  4. Add the walnuts and toss to combine. Adjust the seasoning as you wish.
  5. Serve warm over spaghetti squash or zoodles.

For a walk-through on how to create this delicious recipe, watch this video:

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Lauren Lobley
Former pastry chef turned certified Integrative Nutrition Health Coach and healthy chef, Lauren is now in the throes of her most challenging work to date: motherhood. When she’s not mushing up food for her daughter, her goal is to not only create recipes for healthy food that taste good, but also to help people create a recipe for their own, unique healthy life. One that’s designed specifically to suit their needs, wants, and of course, taste buds!

You can check out her recipes for both food and for life at Delectable You. There you will also find over ninety cooking videos for your viewing pleasure.

Lauren lives in Malibu, California with her adventurer husband, Ted. Together they own a yoga studio called 5 Point Yoga, as well as an Adventure Yoga Retreats company that takes people all over the world doing yoga and, well, having adventures! Think skiing, yoga, and P90X in Jackson Hole, Mammoth, and Chamonix, surfing and yoga in Costa Rica, hiking Machu Piccu in Peru — you know, that kind of thing.

When she’s not cooking, recipe testing, and living and breathing health and wellness (and now chasing after her infant), she’s writing about it all on her blog. She’s also been published on The Good Men Project, Babble, Beyond Yoga, and The Elephant Journal, and has been regularly writing for a health and wellness PR firm for the last three years.

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