Walnut Bolognese (vegan bolognese)

A wholesome twist on the classic Italian favourite. This Walnut Bolognese sugo is rich, hearty, and 100% plant-based, made with finely chopped walnuts, fresh herbs, and slow-simmered tomatoes for incredible flavour and texture.

Naturally vegan, gluten-free, and dairy-free, it’s a comforting sauce that pairs perfectly with any pasta or lasagna. Easy to make, freezer-friendly, and loved by everyon

Ingredients

1 tbspn Olive oil

2 cloves of Garlic

1 tbspn Onion powder

½ tspn Chilli flakes (to taste)

1 ½   cup walnuts, Chopped

1 cup mushrooms, Chopped

Thyme fresh sprigs

 1 bottle Passata

Salt and pepper to taste

method

Heat oil in a fry pan.   Add garlic and cook for about 1-2 minutes.

Add chopped walnuts and cook until golden brown and a little translucent to soften slightly.  Add mushrooms and cook through approximately 3 minutes.  

Add fresh thyme, onion powder and chilli to taste and a bottle of passata.  Simmer until you have achieved your desired thickness 20-30mins on low.

Can be eaten straight away or stored in airtight glass jars in the fridge for a quick and easy meal for up to 6 days.  Perfect for pasta dishes.