The Very Best Vegan Bolognese Recipe

Roughly slice 500 grams of chestnut mushrooms.

Place the mushrooms into a food processor and pulse until they reach a fibrous pulpy texture.

Add 50 grams of walnuts to the food processor and pulse until a semi crumb light texture is achieved.

Combine the mushroom mixture and walnuts in the food processor and blend until a sticky moist biscuity texture is formed.

Finely chop 2 carrots, 2 celery sticks, 2 onions, and 2 cloves of garlic.

Place the chopped vegetables into the food processor and pulse until finer cubes are formed.

Heat 2 tablespoons of olive oil in a deep large pan over medium-high heat.

Add the mushroom mixture to the pan and cook for about 5 minutes with the lid on, stirring to reduce excess moisture.

Add 2 tablespoons of balsamic vinegar and 100 ml of red wine to the mushrooms and reduce further until caramelized.

Remove the mushroom mixture from the pan and reserve in a large mixing bowl.

In the same pan, heat 2 tablespoons of olive oil for the sofrito.

Add the vegetable mixture to the pan and cook on low heat for 5 to 6 minutes until soft.

Add 2 teaspoons of paprika, 1 teaspoon of red chili flakes, 2 teaspoons of oregano, and 2 teaspoons of sugar to the vegetables and mix.

After a minute, add 2 tablespoons of tomato sauce and 2 tablespoons of soy sauce, stirring and cooking for a couple of minutes.

Add the reserved mushroom mixture back into the pan and stir to combine.

Pour in 2 cans of plum tomatoes, crushing them with your hands before adding to avoid large pieces.

Bring the mixture to a boil over high heat, then reduce to a simmer and cover for about 30 minutes.

Prepare 100 grams of lentils with a bay leaf, 1 sliced onion, and 500 ml of stock, bringing it to a boil and then covering to cook for 15 to 20 minutes until al dente.

Strain the lentils and remove the onion pieces, then return the lentils to the pot.

After 30 minutes, check the Bolognese sauce and add the lentils to the mixture, stirring and seasoning with pepper, then cover and cook for another 10 minutes.

In a large deep pan, bring salted water to a boil and cook the pasta according to package instructions.

Before draining the pasta, save some pasta water in a small jug.

Drain the pasta and return it to the pan, saving some pasta water for later.

Mix the pasta with one ladle of Bolognese sauce and a couple of tablespoons of pasta water to incorporate.

Plate the pasta and ladle over extra Bolognese sauce, topping with chopped parsley and nutritional yeast.

Equipment Needed

Spice Level:

Dietary