Vegan Pasta Bolognese
I don’t know many people who don’t like pasta. I could eat it 24/7. My husband who eats mostly plant based misses meaty bolognese and so I created this much healthier version just for him. He really loves the flavour and really likes the texture. It has got the meatiness texture and flavour from the walnuts and is packed with veggies and nutrients.
It is a great option for dinner to serve to your family and i’m sure they will absolutely love it. You definitely cannot tell there is cauliflower in it!! Give it a try and let me know how your family liked it.
makes enough sauce for at least 10 servings. I suggest freezing half and use it for the next week!
- 1/2 head of Cauliflower
- 8 oz. package Cremini Mushrooms
- 2 large Carrots, peeled
- 2 stalks Celery
- 1 Onion, quartered
- 1 tbsp Garlic, minced
- 1 cup Walnuts, raw
- 5 cups Organic Tomato Pasta Sauce, I buy the one from Costco
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 tsp Oregano
- 1 tsp Basil
- 1 1/2 tsp Chili Flakes
- 1 tbsp Avocado Oil or Olive Oil
Preheat oven to 350 F.
In a food processor with the blade, process cauliflower in small batches until a fine grain consistency forms. Transfer to a large bowl.
Process mushrooms, until finely ground, followed by celery, carrot, onion and garlic. Add to the large bowl with the cauliflower.
In a large saucepan, heat oil on medium heat. Add all the vegetables and saute for 20 minutes.
Meanwhile, toast walnuts on a sheet pan for 10 minutes. Remove from oven and let cool.
Once walnuts have cooled, grind in food processor and add to the veggies.
Stir often. Once the veggies have lightly browned add pasta sauce and spices.
Bring to a boil and simmer for 30 minutes. Serve with brown rice pasta or spaghetti squash.