Vegan Bolognese
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Course: Dinner
Cuisine: Italian
Keyword: Gluten-Free, Healthy, Vegan, Vegetarian
Servings: 8 servings
Calories: 227kcal
Author: Chef Bill Collins

Ingredients

  • 1 cup shelled walnuts (chopped into pieces no larger than 1/4 inch)
  • 1 pound mushrooms
  • ¾ cup white wine (divided)
  • 2 tablespoons olive oil
  • 2 teaspoons soy sauce
  • 2 teaspoons balsamic vinegar
  • 1 medium onion (finely chopped)
  • 2 medium carrots (peeled and finely chopped)
  • 2 medium celery stalks (finely chopped)
  • 4 large garlic cloves
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 6 oz tomato paste
  • 2 tablespoons liquid aminos
  • 28 oz canned crushed tomatoes (or whole tomatoes pureed)
  • 1 cup water (or vegetable stock)
  • 1 dash salt
  • 1 dash pepper
  • 1 pinch red pepper flakes

Instructions

  • Add the chopped nuts to a large skillet, and toast over medium-high heat. Stir frequently, until they become fragrant and start to brown, approximately 5 minutes. Transfer to a medium bowl and set aside
  • Chop the mushrooms into ¼ -inch pieces. Place them in a stockpot, over a medium-high heat. After 1-2 minutes, as they start to sizzle, add 2-3 tablespoons of white wine, with a sprinkle of salt and pepper. Cover and cook for 5 more minutes, or until the mushrooms are cooked through
  • Stir the soy sauce and balsamic vinegar into the mushroom mixture. Cook for another 30 seconds, then remove from the pan, and add to the walnuts
  • Place the stockpot over a medium heat. When it’s heated, add 2 tablespoons of olive oil, then the onion, carrot and celery. Sprinkle with salt and pepper, and cook, stirring occasionally, until the vegetables start to cook through, about 5-7 minutes. Add in the garlic, and stir occasionally until it’s fragrant, around 30 seconds. Mix in the oregano and thyme
  • Add in the mushroom-walnut mixture, and stir occasionally until fragrant, 1 to 2 minutes
  • Add in the tomato paste, and cook, stirring frequently, until darkened, 4 to 5 minutes
  • Pour in the remaining wine and Bragg’s Liquid Aminos, and simmer, stirring occasionally, for 3 to 4 minutes The liquid will have reduced a bit
  • Add the crushed tomatoes, with the water (or stock). Bring to a simmer over a medium-high heat
  • Reduce the heat to medium-low, cover and cook, and stir occasionally, 30 to 40 minutes
  • Season to taste with salt, pepper, additional Braggs Liquid Aminos, and red pepper flakes
  • Serve over pasta
Nutrition Facts
Vegan Bolognese
Amount per Serving
Calories
227
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
4
g
Sodium
 
646
mg
28
%
Potassium
 
858
mg
25
%
Carbohydrates
 
20
g
7
%
Fiber
 
5
g
21
%
Sugar
 
10
g
11
%
Protein
 
8
g
16
%
Vitamin A
 
3115
IU
62
%
Vitamin C
 
18
mg
22
%
Calcium
 
85
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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