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    Home » Recipes » Vegetarian Dinner Recipes

    Jan 18, 2015 · Modified: Mar 3, 2017 by Becca Heyes · This post may contain affiliate links · 16 Comments

    Mushroom and walnut bolognese

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    Total time: 20 minutes
    Servings: 2
    5 from 1 vote
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    Mushroom and walnut bolognese - an easy vegan dinner in 20 minutes!

    The walnut 'meat' returns!

    I've used it twice before now, piled high on loaded potato slices, and stuffed into lettuce wraps. Since both of these recipes spiced it up and made it taco meat style, this time I thought I'd do something a bit different and use it to make spaghetti bolognese (a firm favourite).

    Mushroom and walnut bolognese - an easy vegan dinner in 20 minutes!

    I usually use beef-style soy mince in my bolognese, but I loved this less processed version even more. The mushrooms give a bit of chewiness, and the coarsely ground walnuts make sure the mixture has a bit of bite. They're cooked in with the tomatoes, so they're not completely crunchy, but definitely give you something to sink your teeth into.

    Mushroom and walnut bolognese - an easy vegan dinner in 20 minutes!

    This vegan version isn't your typical bolognese sauce. It's not simmered for hours to make a dark, rich tomato sauce (though a splash of red wine wouldn't go amiss!), but what the recipe lacks in colour, it makes up for in convenience - it only takes about 20 minutes to make! I used a combination of big tomatoes and little cherry tomatoes, but you can use whatever kind you have on hand.

    Don't forget to serve your spaghetti bolognese topped with a good handful of grated cheese - or keep it plain (or use vegan cheese!) for a vegan version.

    Mushroom and walnut bolognese - an easy vegan dinner in 20 minutes!

    Then just grab a fork and dig in...

    Mushroom and walnut bolognese - an easy vegan dinner in 20 minutes!

    Mushroom and walnut bolognese

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 1 vote
    Print Pin Comment
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 2
    Calories:
    Author: Becca Heyes
    (prevents your screen from going dark)

    Ingredients

    • 1 tablespoon oil
    • ½ onion diced
    • 2 cloves garlic minced
    • 3 medium mushrooms diced fairly small
    • 100 g walnuts
    • 3 large tomatoes diced
    • 100 g cherry tomatoes ~12, halved
    • 100 ml vegetable stock ~⅓ cup
    • ½ teaspoon dried thyme
    • Black pepper
    • 1 tablespoon balsamic vinegar
    • To serve: spaghetti optional, grated cheese

    Instructions

    • Heat the oil in a large frying pan, and add the onion, garlic and mushrooms. Cook over a medium heat for 5 minutes, stirring regularly, until soft.
    • Meanwhile, add the walnuts to a food processor, and pulse a few times until the walnuts are coarsely ground.
    • Add the walnuts to the mushroom mixture, along with the remaining ingredients. Turn the heat up a little, and simmer gently for around 10 minutes, until the tomatoes have broken down and the mixture is at your desired consistency. Serve with spaghetti and grated cheese if desired.

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    Mushroom and walnut bolognese - an easy vegan dinner in 20 minutes!

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    Comments

    1. Johanna GGG says

      January 24, 2015 at 12:00 pm

      wow this looks amazing - I have tried this sort of walnut meat for tacos but never on pasta - can't wait as I love walnuts and am always looking for new spag bol ideas

      Reply
    2. Bec says

      January 22, 2015 at 9:21 am

      I just finished eating this and had to comment - loved it!!! New fav veg Bolognese :) In my pre-vegetarian days I used to love a good bowl of spaghetti bolognese, but I haven't really found a non-meat recipe that I was more than "meh, I 'spose that was okay".... UNTIL NOW! Even the carnivore said it was good, and he was rather sceptical before eating it!

      Definitely making this again and again and again. Thanks :)

      Reply
      • Becca @ Amuse Your Bouche says

        January 22, 2015 at 10:55 am

        Awww YAY! That's such a lovely comment, thanks so much Bec! Really glad you both liked it :)

        Reply
    3. Helen at Casa Costello says

      January 19, 2015 at 10:31 pm

      Oh wow, looks incredible! Your photos make even spat bol look so inviting :-)

      Reply
    4. The Food Queens says

      January 19, 2015 at 7:59 pm

      OMG, this sounds gorrrgeous!!! New fave veggie blog!! Thanks for posting :)

      Reply
      • Becca @ Amuse Your Bouche says

        January 20, 2015 at 8:46 am

        Aw thank you so much! :)

        Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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