The Best “Meat” Sauce for Vegan Spaghetti

Into a food processor place 1/2 of the Mushrooms (4 cups) and process until finely ground. Remove mushrooms from the processor and repeat with the other 1/2 of mushrooms. When you process the mushrooms there will be larger chunks left as you process but don’t keep going. You don’t want to over-process them.

Into the food processor add your Raw Walnuts (1 cup) and process till finely ground. Transfer walnuts to the bowl with the mushrooms.

Into a large soup pot add your Olive Oil (2 Tbsp) and heat on medium-high heat for around 20 seconds before adding your mushroom and walnut mixture. Cook for around 6-8 minutes, stirring often to avoid burning. Cook until all the liquid has evaporated and the mixture has browned beautifully.

Into the same food processor add your Onion (1) , Celery (2 ribs) , Carrots (3) , and Garlic (4 cloves) . Process till finely ground, but before the colors blend.

To the mixture add your Crushed Red Pepper Flakes (1/2 tsp) , Ground Cinnamon (1 tsp) , Ground Cloves (1/2 tsp) , Dried Basil (2 Tbsp) , Dried Parsley (1 Tbsp) , and Bay Leaf (1) . Stir till well combined. Cook for around 1-2 more minutes.

Now, push the cooked onions mixture to the sides and makes room for the Tomato Paste (1/4 cup) . Cook on its own for a minute or so or until browned. Once browned stir the tomato paste into the onion mixture and transfer your walnut and mushrooms to the pot.

Stir till well combined, increase heat and add your Tomato Passata (1 bottle) and Vegetable Broth Paste (2 Tbsp) . Cook for around 5 minutes before adding your Water (2 cups) and bringing the mixture to a boil.

Pot on your pot lid and simmer for around 25-30 minutes. Before serving taste for Salt (to taste) and Ground Black Pepper (to taste) and add as needed.