Frank's Vegan Bolognese
You asked for more vegetarian recipes and wow do I have you covered! This vegan bolognese gives you all the amazing texture and flavor of a traditional bolognese, but without the meat. The recipe was made by an actual chef who owns an Italian restaurant… so you can trust that it’s crazy good.
Servings 4
Ingredients
- 2 cups walnuts chopped
- 1 cup mushrooms any kind
- 3 sticks celery
- 1 small onion
- 3 medium carrots
- 1 28 oz. San Marzano whole peeled tomatoes hand crush or use food mill*
- 1 cup red wine
- 2 tbsp olive oil
- Herbs to taste bay leaf, sage, rosemary or thyme
- Salt
- Pepper
Instructions
- Chop walnuts very small or pulse walnuts in food processor.
- Dice mushrooms, celery, onion and carrots.
- Coat a pan or pot with olive oil. Sauté the onions, carrots and celery on medium high heat until soft and lightly golden, stirring occasionally, about 5-10 minutes.
- Add walnuts and mushrooms and bring the mixture to temperature, about 2-3 minutes.
- Add the red wine and reduce by about half.
- Add crushed tomatoes and lower heat to medium. Reduce all excess water until desired temperature is reached, about 10-20 minutes.
- Add fresh herbs, salt and pepper to taste and cook for another 5-10 minutes.
- Pair with fettuccini or tagliatelle for a classic bolognese, or any pasta to your liking (I used whole wheat penne rigate!).