“This vegan pasta with walnut meat is a great replacement for your typical bolognese recipe. Make sure you get all the spices and fresh basil.”
Hey Folks! Hope all is well. I wanted to share this Vegan pasta recipe. This is made with walnut meat. I know that sounds weird, if you haven’t made a lot of vegan food, but trust me, this pasta is great! Not only is it good, walnuts ( at least where I am ) are cheaper than ground meat, so you save money with this recipe.
I think it is also important to make your own sauce. If you use store brought sauce, check the labels on the back. Many of those brands are full of salt. Making your own, you can cut down on that, and other preservatives brands may use to make their products last longer. If you haven’t already, can your own tomatoes.
Read More: Canning 101: Learn How to Preserve Your Harvests
I hope you enjoy the recipe. It’s perfect to meal prep, or for an easy weeknight meal!
| Servings |
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Ingredients
- 2 tbsp cold-pressed olive oil
- 1 large onion finely chopped
- 2 large garlic cloves center germ removed and finely chopped
- 1/2 cup. cremini mushrooms half sliced and half cut into fine strips
- 1 cup walnuts finely chopped
- 2 tomatoes roughly chopped
- 2 15 oz. cans peeled chopped tomatoes
- 2 tbsp apple cider vinegar
- 1 tbsp organic tomato paste
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tsp ground cumin
- 1 tsp paprika powder
- 1/4 tsp dried chili flakes or more
- sea salt & black pepper to taste
Ingredients
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Instructions
- Heat up the olive oil in a pot or wide sauce pan on medium heat.
- Add the chopped onions and garlic and sauté for 2-3 minutes until the onions become translucent — but not brown.
- Add the cremini mushrooms and cook for 6-8 minutes, during which the mushrooms will release their water.
- Once this water has completely evaporated and the mixture is fairly dry, add all the herbs and spices, the apple cider vinegar and tomato paste. Mix well to ensure the mushrooms are well coated in the spices.
- Add the chopped plum tomatoes and the canned peeled tomatoes and mix again.
- Allow to cook on medium-low heat for 20 minutes, stirring occasionally.
- Add the chopped walnuts and cook for an extra 5 minutes.
- Remove from heat and serve with a serving of cooked pasta.
| Servings |
|
Ingredients
- 2 tbsp cold-pressed olive oil
- 1 large onion finely chopped
- 2 large garlic cloves center germ removed and finely chopped
- 1/2 cup. cremini mushrooms half sliced and half cut into fine strips
- 1 cup walnuts finely chopped
- 2 tomatoes roughly chopped
- 2 15 oz. cans peeled chopped tomatoes
- 2 tbsp apple cider vinegar
- 1 tbsp organic tomato paste
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tsp ground cumin
- 1 tsp paprika powder
- 1/4 tsp dried chili flakes or more
- sea salt & black pepper to taste
Ingredients
|
|
Instructions
- Heat up the olive oil in a pot or wide sauce pan on medium heat.
- Add the chopped onions and garlic and sauté for 2-3 minutes until the onions become translucent — but not brown.
- Add the cremini mushrooms and cook for 6-8 minutes, during which the mushrooms will release their water.
- Once this water has completely evaporated and the mixture is fairly dry, add all the herbs and spices, the apple cider vinegar and tomato paste. Mix well to ensure the mushrooms are well coated in the spices.
- Add the chopped plum tomatoes and the canned peeled tomatoes and mix again.
- Allow to cook on medium-low heat for 20 minutes, stirring occasionally.
- Add the chopped walnuts and cook for an extra 5 minutes.
- Remove from heat and serve with a serving of cooked pasta.
