walnut bolognese

This Vegan Bolognese Sauce is hearty and delicious. It&#39;s easy to make and perfect over a bowl of pasta or layered in lasagna. A handful of plant based pantry staples, like chickpeas and walnuts, create the craveable meaty texture and rich flavor.

Chickpea Walnut Vegan Bolognese

walnuts

(15 oz) chickpeas (drained, rinsed and patted dry)

olive oil broth

onion

garlic (minced)

tomato paste

oregano

basil

salt (or

dry red wine (or vegetable broth

tamari

(24 oz) crushed tomatoes

balsamic vinegar

pasta (fettuccine, spaghetti, penne, rigatoni, etc.)

Vegan Parmesan Cheese

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.

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

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

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

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

Add the balsamic vinegar and stir through.

For the bolognese

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

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

To serve

I did make this last night and it was unbelievably good! My husband thought so too!! It was not too salty at all. I used Tamari and glazed balsamic as that is all I had and it was great. The yeast and nut mixture really elevated this dish.

Thanks for the  awesome recipes Jenn.
Chris-

The sodium content is way too high per serving  - is this correct?

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