Mushroom and Walnut Bolognese

Walnuts and mushrooms take the place of meat in this hearty vegan version of Tomato Bolognese. If nuts are an issue, use more mushrooms in their place.

Ingredients

2 cans (795 g) tomatoes, split use
1 medium (200 g) yellow onion, peeled, halved
3 each garlic cloves, peeled
4 cups (300 g) mushrooms
1 cups (150 g) walnuts
1 bunch fresh basil leaves, about 3/4 cup
2 cups (480 ml) vegetable stock
2 lb (908 g) whole wheat pasta [or chickpea pasta]

Directions

Place one can of tomatoes, onions, garlic, and mushrooms into the Vitamix container in the order listed and secure the lid.
Start the machine on its lowest speed, then quickly increase to Variable 5. Blend for 45 seconds, using the tamper to press ingredients toward the blades. Remove the mixture to a large saucepot set over medium heat.
Once the container is emptied, add the second can of tomatoes, walnuts, and basil to the Vitamix container in the order listed and secure the lid.
Start the machine on its lowest speed, then quickly increase to Variable 5. Blend for 45 seconds, using the tamper to press ingredients toward the blades. Add the mixture to the saucepot along with vegetable stock, and stir all ingredients well to incorporate. Cook for 35-45 minutes over medium heat, stirring often.
While the Bolognese sauce is cooking, bring a large stockpot with plenty of water to a rolling boil over high heat. Add pasta and cook according to package directions. Try to finish cooking the pasta around the same time the sauce finishes cooking.
After draining the cooked pasta, portion into bowls and add sauce appropriately. Serve immediately.

Notes

This recipe makes a large batch of tomato sauce, but can be cut in half to make a smaller portion. Try refrigerating leftovers and using them for meal prep throughout the week, or freezing for later use.

Nutrition

1 serving (456g)

Calories: 579
Total Fat: 14g
Total Carbohydrate: 101g
- Dietary Fiber: 4g
- Sugars: 8g
Protein: 22g
Cholesterol: 333.85mg
Sodium: 470mg