A comforting and delicious meatless riff on traditional Bolognese, it’s hearty, rich and flavorful with a crispy chickpea topping. Perfect for those colder days.

Mushroom Bolognese With Chickpea Crumble [Vegan]





For the Mushroom Bolognese:

  • 16-ounces dry spaghetti
  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 2 stalks celery, diced
  • 2 medium-sized carrots, diced
  • 1 red bell pepper, diced
  • 1 – 2 chili peppers, diced (optional)
  • 3 garlic cloves, minced
  • 1 1/2 pounds mushrooms, finely chopped
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 1 28-ounce can crushed tomatoes (about 3 cups)
  • 1/2 cup pasta water or vegetable stock, plus more for thinning out pasta if preferred
  • 1 tablespoon dried herbs or Italian seasoning (I use a mix of thyme, basil, rosemary and oregano)
  • Salt to taste
  • 1 tablespoon chopped parsley

For the Chickpea Crumble:

  • 1 cup cooked chickpeas
  • 1 teaspoon olive oil
  • Pinch of salt and freshly ground black pepper
  • 1/2 cup raw walnuts
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon za'atar or freshly ground black pepper, optional
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon crushed red pepper flakes
  • Salt to taste


For the Mushroom Bolognese:

  1. Cook pasta in a large pot of generously-salted water until el dente, according to package instructions.
  2. Drain, set aside, and reserve about 1 cup or more of the pasta’s cooking liquid (pasta water)
  3. To make the sauce, heat olive over medium heat in a large saucepan or skillet.
  4. Add onions, celery and carrots, sauté until fragrant, then add bell and chili peppers and continue cooking until vegetables soften, 3 - 5 minutes.
  5. Add garlic and mushrooms and sauté for 2 – 3 minutes, then pour in wine and cook for another 3 – 5 minutes until mushrooms are softened and cooked through, and wine has evaporated.
  6. Stir tomato paste, add diced tomatoes, 1/2 cup pasta water, dried herbs, season with salt and stir to combine, let mixture cook until it comes to a simmer, then reduce heat cover and cook for 15 – 20 minutes, as sauce slightly reduces, stir occasionally.
  7. Taste, and season with extra salt, pepper and/or dried herbs if needed.
  8. Combine sauce with pasta and toss to coat, if it’s too thick, add more pasta water (a little at a time) as needed to loosen sauce and coat pasta.
  9. Stir in chopped parsley, and serve topped with chickpea crumble.
  10. Enjoy!

For the Chickpea Crumble:

  1. Preheat oven to 350°F. and line a baking sheet with parchment paper
  2. Spread chickpea on baking sheet and toss with olive oil, salt and pepper
  3. Roast in oven until slightly browned, 15 – 20 minutes, stir once halfway through
  4. Remove from oven, add walnuts and then roast again for another 5 – 10 minutes, or until walnuts are browned and fragrant
  5. Allow chickpea and nuts to cool completely, then combine with nutritional yeast, garlic powder, za'atar, lemon zest, pepper flakes and salt in a food processor
  6. Pulse until mixture is coarsely chopped and crumbly, about 15 seconds
  7. Enjoy!


Flat-ribbon pasta like pappardelle or tagliatelle was used in this recipe.


Nutritional Information

Total Calories: 2889 | Total Carbs: 439g | Total Fat: 94g | Total Protein: 102g | Total Sodium: 562mg | Total Sugar: 53g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.