Photo: Danny Kim
Mushrooms are not the only alternative to meat crumbs. (See: mushroom vegan bacon) The star of this vegan Bolognese are walnuts. If you simmer the nuts for two hours, they will soften as you hum them deep, hearty flavor.
In addition to the ability to assume a meaty consistency, walnuts are a powerhouse for nutrition. They are packed with heart-healthy fats, protein and antioxidants. The other ingredients in this recipe provide everything else you need for a satisfying, plant-based bolognese: tomatoes, fresh herbs, coconut milk for creaminess and a dash of red wine for wealth (relative: creamy butternut squash mac and cheese you do not believe , is vegan)
The next time you're feeling a pasta night, serve this healthy and delicious vegan bolognese sauce over veggie noodles, pasta, polenta or toasts d bread. (Crap, eat it with a spoon.) No matter which way you choose, be generous with the grated Parm. (Or, to stay vegan, consider nutritional yeast.)
Vegan Bolognese with Walnuts
Total Duration: 3 Hours (Including 2 Hours Simmering)
9659009] 1 cup of finely chopped onions
1 cup of finely chopped celery
1 cup of finely chopped carrots Extra Virgin Olive Oil
Kosher salt and freshly ground black pepper
1/2 teaspoon dried oregano
1 large garlic clove, chopped
11/2 cups of finely chopped walnuts
1 cup of fresh basil, finely chopped
1 14.5-ounce canned cube, drained, juice kept
1] 4 cups of dry red wine
1/4 cup canned coconut milk
- Place the onions, celery and carrots in a small saucepan. Add enough oil to cover only vegetables and a large pinch of salt. Bring to a boil over high heat, simmer and stir occasionally until the vegetables are golden brown and tender, about 10 minutes. When the oil stops bubbling, gently pour a fine-mesh sieve over a bowl. Keep vegetables and oil separately.
- Heat 2 tablespoons of oil in a large Dutch oven over medium heat. Add oregano and garlic and cook with stirring until the garlic bubbles, about 30 seconds. Add walnuts and cook, stir until evenly toasted, about 5 minutes. Add reserved vegetables and half basil. Stir well, then add the tomatoes. Season with salt and pepper generously. Bring to boil over high heat, then stir well; Reduce heat and simmer, stirring occasionally, until tomatoes are dark red, about 20 minutes.
- Add wine and reserved tomato juice; mix well. Simmer for 2 hours, stirring occasionally.
- Stir in the coconut milk, then season with salt. Cook for 20 minutes.
- Stir in remaining basil and season with salt.