This comforting, meat-free bolognese is a quick, easy dish that cooks in just 30 minutes. Mushrooms stand for the richness and are backed by the flavor of toasted walnut, which brings a familiar texture to this classic dish. Serve over a bed of your favorite spaghetti with a generous amount of vegan Parmesan.

Savory Walnut and Mushroom Bolognese [Vegan, Grain-Free]

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Cooking Time



  • 1/2 cup of walnuts
  • 2 yellow onions
  • 1 stem of celery
  • 1 carrot
  • 1 finely chopped red chili
  • 3 finely chopped
  • 2 stalks fresh thyme
  • 2 stalks fresh oregano
  • 1 bay leaf
  • 1 tablespoon tomato paste
  • 1 tablespoon apple cider vinegar
  • 1 14-ounce can crushed tomatoes
  • 10.5 ounces mushrooms
  • Salt and pepper
  • Vegan Parmesan, for topping
  • Pasta of choice (gluten-free, grain-free), for serving


  1. Start by roasting the walnuts in a dry pan until they get some color. While they are roasting, chop the onion, celery, carrot, chili, and garlic.
  2. Fry the onion, celery and carrot in a saucepan in a little bit of cooking oil until they get a nice color. Then add the chili, garlic, thyme, bay leaf, and oregano. Let them fry for a few seconds then add the tomato purée. Let the purée get a nice color before you add the apple cider vinegar.
  3. Stir around in the bottom of the pot to bring forth the flavors. Then, add the crushed tomatoes and let it simmer for about 20 minutes.
  4. Meanwhile, cook the pasta and fry the mushrooms. Season with salt and pepper. Serve with a hearty dose of vegan cheese.


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  1. We quite enjoyed this meal, I did work out that the missing ingredient was garlic cloves, but could not work out when to add the walnuts. Perhaps a little veg stock would help too. All in all, we will be doing it again. Thank you.

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