Spicy bolognese sauce with mushrooms and walnuts

Spicy bolognese sauce with mushrooms and walnuts

This vegan bolognese sauce recipe perfectly reproduces the meaty texture of the traditional sauce! Love the combination of chopped mushrooms, lentils and nuts to replace the meat in this bolognese.

In addition, it is very quick to make!


Spicy bolognese sauce with mushrooms and walnuts


35 minutes | 6 servings 


2 tablespoons of olive oil 
1 large onion, finely chopped
2 large garlic cloves, finely chopped
450 gr. mushrooms (half sliced ​​and half cut into thin strips)
1 cup of Walnuts finely chopped
2 Italian tomatoes, roughly chopped
4 cups of chopped tomatoes 
2 tablespoons of apple cider vinegar
1 tablespoon of tomato paste 
1 tablespoon of dried oregano
1 tablespoon of dried basil
1 teaspoon ground cumin
1 teaspoon of paprika powder
1/4 tsp. XNUMX/XNUMX tsp (or more) dried chili flakes
Black pepper to taste



  1. Start by gathering, preparing and measuring all the ingredients. It will improve your dynamics in the kitchen.
  2. Heat the olive oil in a large saucepan over medium heat.
  3. Add the chopped onions and garlic and sauté for 2-3 minutes until the onions become translucent.
  4. Add the mushrooms and cook for 6-8 minutes, the mushrooms will release their water.
  5. Once the water has evaporated completely and the mixture is dry enough, add all of the herbs and spices, apple cider vinegar, and tomato paste. Mix well to make sure the mushrooms are well coated in the spices.
  6. Add the chopped Italian tomatoes and chopped tomatoes and mix again.
  7. Cook over medium-low heat for 20 minutes, stirring occasionally.
  8. Add the chopped nuts and cook for an additional 5 minutes.
  9. Remove from heat and serve with a portion of cooked pasta (use gluten-free pasta if you cannot tolerate gluten).



Bon appétit!


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