Like many families, Spaghetti Bolognese was a staple in our house growing up and after making this plant based walnut mushroom ‘meat’ for the first time a few years back, I could hardly contain my excitement. Eureka! This was the familiar Bolognese of my youth! Not only was it a traditional family favourite, but this delicious version is made with kinder, healthier ingredients and I honestly don’t think anyone would know the difference. This is very quick and easy to make and is a crowd pleaser.
Gently wash your mushrooms and quarter them. Measure out your walnuts.
Process your walnuts by pulsing in a food processor
Heat 1 tbsp of your oil (or use a no stick pan) in a large skillet over medium heat and add your mushroom walnut mix to the pan cooking it until it’s browned about 15 minutes. Watch it closely to prevent burning and use a spatula to to turn it frequently.
Meanwhile heat a smaller skillet and add the remaining oil (or saute in a bit of water if oil free). Prepare the rest of your ingredients. Saute your onions, celery and bell pepper for about 3-4 minutes adding your pressed garlic for the last minute. Heat a large pot of water for your pasta and cook as per package directions. Drain when done.
Add your marinara sauce and sauteed veggies to the large skillet with the mushroom walnut mix and stir well to combine. Cook until heated through. Remove it from the heat. Add your chopped basil.
Serve your pasta with sauce over top and sprinkle with nutritional yeast (optional). Serve with The Best Tasting Caeser Salad Ever.
Walnut Mushroom Meat adapted from Coscarelli, Chloe. ‘Spaghetti Bolognese’. Chloe’s Kitchen
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- 1 lb Whole wheat spaghetti
- 1 cup walnuts
- 6 medium cremini mushrooms, trimmed and cut in quarters
- 1 tsp salt
- ¼ tsp black pepper
- 2 tbsp organic canola oil, divided in half (optional)
- I onion, diced
- 3 stalks celery, diced
- 1 small to medium bell pepper, diced
- 2 cloves garlic, pressed
- ¼ cup flour of choice
- 1-2 24 oz jar of your favourite marinara sauce (Depends how 'saucy' you like it)
- ½ cup fresh basil, chopped
- Nutritional yeast (optional)
- Process your walnuts by pulsing in a food processor until they become crumbly.
- Add your quartered mushrooms and pulse about 15 more times until the mix looks like it does in the photo. Do not over process!
- Add your flour, salt and pepper and pulse a couple more times.
- Heat 1 tbsp of your oil (or saute in a non stick pan) in a large skillet over medium heat and add your mushroom walnut mix to the pan cooking it until it's browned about 15 minutes.
- Watch it closely to prevent burning and use a spatula to to turn it frequently.
- Meanwhile heat a smaller skillet and add the remaining oil (or a bit of water). Saute your onions, celery and bell pepper for about 3-4 minutes adding your pressed garlic for the last minute.
- Heat a large pot of water for your pasta and cook as per package directions. Drain when done.
- Add your marinara sauce and sautéed veggies to the large skillet with the mushroom walnut mix and stir well to combine.
- Cook until heated through.
- Remove from heat.
- Add your chopped basil.
- Serve your pasta with sauce over top and sprinkle with nutritional yeast (optional)
I love, love, love this recipe. I tried it yesterday. Definitely 5 stars. I cooked the Bolognese for a little bit longer to make the walnuts softer, after everything was combined together, by adding a little bit of vegetable stock powder dissolved in water, until the water was evaporated again to a Bolognese consistency. It was amazing. The flavour and colour was just like real Bolognese. Thank you for this recipe!
Glad you liked it!
Quite happily surprised to have this taste exactly like it was supposed to. I loved the occasional subtle crunch of the walnuts, it tasted better than meat to me…and easy to do, always important 🙂
I added more sliced mushrooms because that is how my Mom made it, Mushroom Bolognese. My forced vegan husband (health issues and his wife is vegan and he is too lazy to cook) loved this Bolognese.
Well done Tara, thanks for sharing. I’ll have to try another of your recipes.
Aww, thank you. I’m glad you both liked it!
This is now my go-to recipe. I love it so much. It is so satisfying.
Oh, I’m so glad to hear this:)
This was frickin’ awesome! Used it to make zucchini boats and melted Daiya shreds on top — served with cilantro cauliflower rice for a delicious Vegan Keto meal! WOW! Even the kids loved it! Preesh!
OMG! THAT sounds amazing!!
nice recipe. what would you use the nutritional yeast for?
The nutritional yeast is optional but can be used as a replacement for parmesan cheese. It has a nice savoury, umami cheese-like flavour that many people (including myself!) enjoy.
This was A-M-A-Z-I-N-G … I was sceptic and my sauce was extremely think but a touch of veg. stock fixed that! The taste is incredible – even my meat eating buddy loved it and asked for seconds. Definitely a keeper.
Sadly I’m allergic to walnuts😞
Is there anything I could use instead?
Oh, that’s too bad! I haven’t tried but I would think that most other nuts or even pumpkin or sunflower seeds would work just as well.
Yep, here too
How long will the ‘meat’ last? I’m only 1 person – should I make just enough to eat fresh or can I make the batch for 4 and eat it over a couple of days? It sure looks delicious!
I would definitely make the whole batch and eat it over a couple/few days!I’ve pre-made it for a camping trip and we were still eating it 4 days later:)
It lasted me a week. Keep good right up to the end.