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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.
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.
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.
- 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
Heat the olive oil over medium heat.
Add the onions, broccoli and mushrooms. Saute for 5-10 minutes or until soft.
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.
Add the walnuts and toss to combine. Adjust the seasoning as you wish.
Serve warm over spaghetti squash or zoodles.
For a walk-through on how to create this delicious recipe, watch this video: