Walnut Bolognese Recipe
A rich, protein-packed vegan walnut bolognese recipe made with toasted walnuts, soffritto vegetables, and a slow-simmered tomato sauce. Comforting, hearty, and 100% plant-based.
Print Pin Servings: 6 servings
Calories: 380kcal
Cost: $12
Equipment
- 1 Heavy-bottomed pan (12-inch skillet or Dutch oven) Ensures even heating
- 1 Sharp Chef’s Knife For uniform chopping
- 1 Food processor Optional, helps with walnut texture
- 1 Wooden spoon For stirring
Ingredients
- 1½ cups Raw walnuts Finely chopped
- 2 tablespoon Extra virgin olive oil —
- 1 large Yellow onion Finely diced
- 3 stalks Celery Finely chopped
- 2 large Carrots Finely diced
- 4 cloves Garlic Minced
- 1 cup Red wine Or vegetable broth
- 28 oz Crushed tomatoes —
- 2 tablespoon Tomato paste —
- 1 cup Vegetable broth —
- 2 leaves Bay leaves —
- 1 teaspoon Dried oregano —
- ½ teaspoon Fresh thyme —
- Salt and black pepper To taste
- 2 tablespoon Nutritional yeast Optional
- 1 square Dark chocolate Add at end (secret tip)
Instructions
- Toast walnuts in a dry pan until fragrant.
- Sauté onion, celery, and carrots in olive oil until softened.
- Add garlic and cook until fragrant.
- Deglaze with red wine or vegetable broth, scraping up any browned bits.
- Add crushed tomatoes, tomato paste, and vegetable broth.
- Season with bay leaves, oregano, thyme, salt, and pepper.
- Simmer gently for 20–25 minutes, stirring occasionally.
- Stir in nutritional yeast and dark chocolate, rest 10 minutes, then serve with pasta.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 380kcal | Carbohydrates: 28g | Protein: 11g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 8g | Sodium: 320mg | Potassium: 650mg | Fiber: 7g | Sugar: 9g | Vitamin A: 5200IU | Vitamin C: 15mg | Calcium: 90mg | Iron: 3.5mg