Step 1

Add the chopped walnuts to a food processor and pulse into large crumbs. Add the chickpeas and pulse just 2 or 3 times to break down the chickpeas, but do not over-process or the chickpeas will become pasty. Set aside.

Step 2

Heat the oil in a large, deep skillet over medium heat. Add the onions and sauté 5 to 6 minutes until soft and translucent.

Step 3

Add the garlic, tomato paste, oregano, basil, and salt and mix until incorporated well.

Step 4

Add the red wine and simmer until most of the liquid has evaporated.

Step 5

Add the chickpea walnut mixture, tamari and crushed tomatoes. Stir well and simmer for 15 to 20 minutes until thick and bubbly, stirring occasionally.

Step 6

Add the balsamic vinegar and stir through.

Step 7

Cook pasta according to package direction in well-salted water until al dente.

Step 8

Combine the past and vegan bolognese. Top with torn fresh basil and vegan parmesan cheese, if desired.