Meatless Bolognese Sauce: Mushrooms, Walnuts & Tomatoes (vegan)

meatless bolognese - hands

This version of bolognese sauce will probably make a lot of people weep. Why? It’s vegan. The resulting meatless sauce was served with gluten-free pasta (and not spaghetti). Are you rolling around crying yet? To the readers that I haven’t lost in the last few sentences, I guess you’re really interested in this meatless bolognese sauce. Here’s the low down: it’s made with sieved tomatoes, walnuts and mushrooms. Seriously. These three ingredients are packed full of goodness. On top of that, the sauce is ahh-mazing!


serves 1


  • 1 teaspoon coconut oil
  • 1 small onion, peeled and diced
  • 3-4 garlic cloves, crushed or finely chopped
  • 55 g (1/2 c) walnuts, soaked in hot water for 30 minutes, drained, then finely chopped
  • 150 g (5.25 oz) button/crimini mushrooms, sliced
  • 200 g (7 oz) crushed/sieved tomatoes
  • vegetable stock cubes to taste
  • Italian herb seasoning to taste
  • chili flakes to taste (optional)
  • salt and pepper to taste
  • cooked pasta to serve


1. Heat coconut oil in a medium-large frying pan until hot. Fry the onions and garlic until aromatic and lightly colored.

2. Add walnuts and mushrooms and cook for about 2-3 minutes, stirring occasionally.

3. Add tomatoes, vegetable stock, herb seasoning and chili flakes if using. Simmer for 5-10 minutes or until the sauce thickens.

4. Check the flavor and adjust seasoning if necessary. Pour over freshly cooked pasta and enjoy!


One thought on “Meatless Bolognese Sauce: Mushrooms, Walnuts & Tomatoes (vegan)

  1. Pingback: Meatless Lasagna (dairy- and gluten-free) | Honey and Spice

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