This vegan bolognese is made with mushrooms and walnuts and is a delicious, hearty and healthy main meal. It’s perfect for a winter’s evening!
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 250g mushrooms, diced
- 100g walnuts, chopped
- 1 tablespoon tomato puree
- 1 tin (400g) chopped tomatoes
- 1 teaspoon dried oregano
- Salt and pepper
- Fresh parsley, to serve
Method
- Heat the oil in a large pan over a medium heat.
- Add the onion and garlic and cook for 5 minutes until softened.
- Add the mushrooms and walnuts and cook for a further 5 minutes.
- Stir in the tomato puree, chopped tomatoes, oregano and salt and pepper. Bring to the boil, then reduce the heat and simmer for 20 minutes.
- Serve with fresh parsley and enjoy!
Potential changes & improvements
If you want a bit more of a ‘meaty’ bolognese, you could add some vegan mince or crumbled tofu to the mixture. For a bit of extra flavour, you could also add a splash of red wine or some vegan Worcestershire sauce.
What other food it works well with
This bolognese is delicious served with some pasta, rice or potatoes. It would also be great in a jacket potato or as a filling for lasagne or cannelloni.
Common Mistakes
The most common mistake when making this bolognese is to not cook the mushrooms and walnuts properly. Be sure to cook them until they are nicely browned and softened before adding the other ingredients.
Nutritional Information
Per serving:
- Calories: 190
- Fat: 13.5g
- Saturated Fat: 1.5g
- Carbohydrates: 12g
- Sugar: 5g
- Fibre: 3g
- Protein: 5g
- Salt: 0.4g
Allergens:
- Walnuts