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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) 28 ounces (795 g) cans whole peeled tomatoes
- 1 (200 g) medium yellow onion, peeled, halved
- 3 garlic cloves, peeled
- 4 cups (300 g) mixed mushrooms
- 1½ cup (150 g) walnuts
- 1 cup bunch fresh basil leaves, about 3/4 cup
- 2 cups (480 ml) vegetable stock
- 2 pounds (908 g) whole wheat pasta, or chickpea pasta
Directions
- Place the tomatoes, onions, garlic, mushrooms, walnuts, and basil into the Food Processor Work Bowl fitted with the Multi-Use Blade and secure the lid.
- Start the machine and allow to process for 25 to 30 seconds. All ingredients should be broken down and processed evenly. Carefully pour the mixture into a medium saucepot, and add the vegetable stock.
- Heat the saucepot on the stovetop over medium heat for 35 to 40 minutes, stirring occasionally.
- 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.
Chef's 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.
- Every single ingredient in this dish packs its own unique nutritional punch, from the lycopene in the tomatoes and the heart healthy omega-3 fats in the walnuts to the B vitamins in the mushrooms.
Ingredients
- 2 cans (795 g) whole peeled tomatoes, split use
- 1 medium (200 g) yellow onion, peeled, halved
- 3 garlic cloves, peeled
- 4 cups (300 g) mixed mushrooms
- 1 ½ cups (150 g) walnuts
- 1 bunch fresh basil leaves, about 3/4 cup
- 2 cups (480 ml) vegetable stock
- 2 pound (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.
Chef's 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.
- Every single ingredient in this dish packs its own unique nutritional punch, from the lycopene in the tomatoes and the heart healthy omega-3 fats in the walnuts to the B vitamins in the mushrooms.
Ingredients
- 2 cans (795 g) whole peeled tomatoes, split use
- 1 medium (200 g) yellow onion, peeled, halved
- 3 garlic cloves, peeled
- 4 cups (300 g) mixed mushrooms
- 1 ½ cups (150 g) walnuts
- 1 bunch fresh basil leaves, about 3/4 cup
- 2 cups (480 ml) vegetable stock
- 2 pound (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.
Chef's 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.
- Every single ingredient in this dish packs its own unique nutritional punch, from the lycopene in the tomatoes and the heart healthy omega-3 fats in the walnuts to the B vitamins in the mushrooms.