Cremini Mushroom and Walnut Vegan Bolognese Pasta Sauce

A lot of my recipes are quick and easy, but I’m not gonna lie, this Vegan Mushroom Walnut Bolognese is gonna keep you in the kitchen for an hour, from grabbing the first ingredient out of the fridge to loading the dishwasher. But this rich, hearty, “meaty” sauce is OH-SO worth every minute you’ll spend on your feet cooking.

This is the kind of recipe ambitious home cooks live for: we’re gonna transform mushrooms and walnuts into vegan “meat,” smash whole San Marzano tomatoes, thoroughly brown our veggie ‘pulp’ and tomato paste, and in a final act of culinary joy—deglaze with red wine (CUE SOUND OF SINGING ANGELS).

The seasonings in this vegan mushroom walnut Bolognese are spare and basic: there’s thyme and a bay leaf, some garlic, and crushed red pepper if you like a bit of heat. The flavor here is built from scratch—with your own two hands, layer by layer, one step a time.

Making this vegan mushroom walnut Bolognese takes patience. It takes effort. And it takes a whole lotta cooking love. But trust me, you’ll taste every bit of it when you take your first bite of this robust, “meaty” sauce. And you’ll feel like someone’s Italian grandmother when you’re done (especially if you add a dollop of homemade almond ricotta).

This recipe is my lazy Sunday afternoon sauce (I let it simmer on the stove long enough to squeeze in a nice nap). It’s the sauce I make when company is coming over. It’s my go-to dish when I want to tell someone, “I love you more than the moon and the stars” with food.


This recipe was republished with permission from Elizabeth Shah, Healthy Midwestern Girl.

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